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Salmon burger recipe

Salmon Burgers

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5 from 4 reviews

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes (+15 minutes chill)
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 4 burgers 1x


Here’s the salmon burgers recipe you need! They’re easy and have the best flavor: each bite is perfection slathered with remoulade sauce. 


  • 1 pound salmon*, skin and bones removed
  • 1/2 cup fresh parsley or cilantro
  • 1 tablespoon capers, drained
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup panko or coarse breadcrumbs (gluten free if desired)**
  • 2 tablespoons Dijon mustard
  • 2 tablespoons mayonnaise
  • Olive oil, for cooking
  • 1/2 cup Remoulade Sauce or other sauce
  • 4 buns (optional)
  • Salmon burger toppings like red onion, tomato, lettuce


  1. Remove the salmon skin and cut the raw salmon into chunks. Add it to a food processor* with parsley or cilantro, capers, onion powder and kosher salt. Pulse 8 to 10 times until roughly chopped; be careful not to over-process. (Alternatively, chop everything with a large chef’s knife until it has a uniformly roughly chopped texture.) Remove blade and stir in the panko, Dijon mustard and mayonnaise (you can do this in either the bowl of the food processor or transfer to a bowl). 
  2. Form the dough into 4 burger shapes that are about 3/4 inch thick. Refrigerate 15 to 30 minutes to firm up the texture (or up to 24 hours; if you refrigerate more than 1 hour, allow to stand at 15 minutes before cooking). While the burgers rest, make the Remoulade Sauce.
  3. When ready to cook, you can pan fry or grill: Coat the bottom of a skillet with olive oil and heat over medium high heat. Add the burgers and cook for 4 to 5 minutes total, until browned on each side and the inside registers 130 degrees Fahrenheit on a food thermometer. Or, grill the burgers on medium high heat for 5 to 8 minutes until cooked through.
  4. Serve on a bun garnished lettuce, tomato, red onion, and remoulade or another salmon burger sauce. Make ahead and storage: Store refrigerated up to 2 days, or wrap in freezer safe wrapping and freeze up to 3 months. Allow to defrost in the refrigerator the night before cooking. 


*You can also use 16 ounces canned salmon as a substitute. If so, you can omit the food processor step: simply finely chop all the vegetables and add them to a bowl with the salmon and other ingredients. 

**If all you can find is regular breadcrumbs, use 1/2 cup since they are much finer ground than panko. 

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Seafood