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Square side shot of a salmon burger
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5 from 1 vote

Salmon Burger Recipe

These made-from-scratch Salmon Burgers are an easy and healthy dinner that the whole family will love!
Course Dinner
Cuisine American
Keyword salmon, Salmon Burger Recipe, salmon burger sauce, Salmon burgers
Prep Time 10 minutes
Cook Time 8 minutes
Chilling Time 1 hour
Total Time 1 hour 18 minutes
Servings 4 people
Calories 391.7kcal
Author Blair Lonergan



  • 1 ½ lbs. salmon fillet skin removed
  • 1 clove garlic minced
  • 1 large egg lightly beaten
  • 2 tablespoons bread crumbs
  • 2 tablespoons mayonnaise
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • ¼ cup flour (you won’t need all of this)


  • 6 tablespoons mayonnaise
  • 2 tablespoons Red Gold® Ketchup
  • 2 teaspoons lemon juice
  • 2 teaspoons sweet pickled relish


  • Buns, split
  • Lettuce
  • Tomato
  • Sliced red onion
  • Sliced dill pickles


  • Cut the salmon into 2-inch pieces. Transfer about 1/3 of the salmon to a food processor, and process, scraping down sides, until mixture is very smooth and paste-like. Add remaining salmon and pulse 4–5 times until pieces are about ¼ inch (do not make them too small). Transfer salmon to a large bowl.
  • Use a fork to gently stir in garlic, egg, bread crumbs, mayonnaise, Worcestershire sauce and salt.
  • Divide mixture into 4 equal patties (about ¾ inch thick). Place the patties on a parchment-lined baking sheet, cover loosely with plastic wrap, and refrigerate for at least 1 hour.
  • Heat oil in a large nonstick skillet or griddle over medium-high heat. Remove salmon patties from fridge right before cooking and dust with flour just to coat the outside. I like to use a sieve to sprinkle just a thin layer of flour on each side of the patties. This avoids any big lumps. Cook the patties in the hot skillet until golden brown, about 3-4 minutes per side (don’t overcook the burgers or they will be dry).


  • Stir together the mayonnaise, ketchup, lemon juice and pickled relish in a small bowl.


  • Spread the sauce on the top and bottom of a bun. Place a burger on the bun and top with lettuce, tomato, onion and pickles.


  • While you can grill these burgers on an outdoor grill or on an indoor grill pan, I find that they stay together best and are easiest to flip when cooked on a flat surface like a skillet or griddle.
  • I typically use panko bread crumbs since that's what I keep on hand, but you can use any bread crumbs that you prefer -- or even crushed crackers (such as saltines).
  • Serve the salmon burgers on buns, or for a lighter option serve the burgers bun-free. The plain burgers are great when topped with just a dollop of sauce, sliced avocado and some fresh herbs or green onions.
  • Don't forget to dust the patties with flour just before cooking. This will help them get nice and crispy on the outside!
  • Add fresh summer herbs to the salmon mixture before cooking. Some dill, parsley or basil would be a delicious, bright touch.
  • The salmon burger patties are a healthy meal option. Served without a bun, the burgers are Keto-friendly and low-carb. Each burger has about 390 calories, 25 grams of fat, 36 grams of protein and just 4 grams of carbohydrates.


Serving: 1burger patty (not including bun or sauce) | Calories: 391.7kcal | Carbohydrates: 3.8g | Protein: 36.3g | Fat: 24.8g | Saturated Fat: 1.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Cholesterol: 48.4mg | Sodium: 667.7mg | Potassium: 23.5mg | Fiber: 0.1g | Sugar: 1.4g