Easy salmon burgers made with fresh salmon filets mixed with Old Bay, bread crumbs, Greek yogurt, and plenty of spices and seasonings. Hands down the tastiest healthy burger you’ll ever eat!
Why this recipe works
A thick and juicy burger, packed with protein and not fat? Sold. These salmon burgers are not only crazy good, but they’re actually pretty good for you.
The salmon provides a lot of moisture on top of vitamins and nutrients (hello Omega 3s). Old bay seasoning, onion, fresh parsley, and bread crumbs all play their respective roles by adding texture and flavor. There are so many reasons why this recipe works and why you’ll love it so much – you’ll just have to take our word for it!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SALMON – We usually use center cut salmon for our recipes, however since this fish will be ground up you can use any cut, as long as the fish is raw. You can use frozen salmon, but it will need to be thawed completely before beginning. Fresh raw salmon from the seafood counter will have the best flavor and texture. Reserve canned or pouch salmon for salmon croquettes, not for this recipe!
How to Make Salmon Burgers
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Using a sharp Chef’s knife, remove the skin from the salmon.
TIP – you may be able to ask your butcher or grocer’s meat counter to do this for you.
- Cut skinned salmon into chunks and place into a food processor. Add Old Bay, onion powder, garlic salt, and onion. Process until no large chunks remain and salmon is ground.
TIP – If you don’t have a food processor you can dice the salmon really small then mix it well in a bowl until it is ground.
- Move the contents of the food processor to a bowl and add Greek yogurt, parsley, and bread crumbs.
- Using gloved hands, turn to combine mixture well, then form into 4 patties.
- Heat olive oil in a large heavy bottomed skillet over medium-high until shimmering.
- Add salmon patties to the pan and cook for 4 minutes per side.
Frequently Asked Questions & Expert Tips
Store leftover salmon burger patties in an air-tight container, toppings stored separately, for up to 2 days. Reheat in a skillet over medium-low heat until warmed through.
Yes, you can freeze salmon burger patties both cooked and uncooked. For uncooked patties, lay them flat on a baking sheet lined with parchment paper and flash freeze until solid. Transfer the frozen uncooked patties to a large ziptop bag with parchment paper between each patty. Cooked patties can be stored in either an air-tight container or large ziptop bag. Freeze for up to 3 months. Thaw overnight in the refrigerator.
You can prepare and shape the salmon patties a day in advance and store them, covered, in the refrigerator until you are ready to cook them.
Serving Suggestions
Serve your salmon burger on a soft brioche bun with toppings of your choice. A few options include sliced tomato, lettuce, cheese, and onion. Some may like to add sliced bacon or avocado slices to jazz it up a bit!
Top the patties with a slather of homemade tartar sauce, remoulade, sriracha mayo, cilantro lime, or even salmon sauce. Enjoy alongside waffle fries, potato chips, sweet potato fries, or coleslaw.
More Salmon Recipes
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Salmon Burgers
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 ¼ pound raw salmon
- 1 teaspoon Old Bay seasoning
- 1 teaspoon onion powder
- 1 ½ teaspoon garlic salt
- ¼ cup chopped onion
- 2 Tablespoons plain Greek yogurt
- 1 Tablespoon chopped fresh parsley
- 3 Tablespoons bread crumbs
- 1 Tablespoon olive oil
Before You Begin
- We usually use center cut salmon for our recipes, however since this fish will be ground up you can use any cut, as long as the fish is raw.
- If you don’t have a food processor you can dice the salmon really small then mix it well in a bowl until it is ground.
- Store leftover salmon burger patties in an air-tight container, toppings stored separately, for up to 2 days. Reheat in a skillet over medium-low heat until warmed through.
- You can freeze salmon burger patties both cooked and uncooked. For uncooked patties, lay them flat on a baking sheet lined with parchment paper and flash freeze until solid. Transfer the frozen uncooked patties to a large ziptop bag with parchment paper between each patty. Cooked patties can be stored in either an air-tight container or large ziptop bag. Freeze for up to 3 months. Thaw overnight in the refrigerator.
- You can prepare and shape the salmon patties a day in advance and store them, covered, in the refrigerator until you are ready to cook them.
Instructions
- Using a sharp Chef’s knife, remove the skin from the salmon.HINT – you may be able to ask your butcher or grocer’s meat counter to do this for you.
- Cut skinned salmon into chunks and place into a food processor. Add Old Bay, onion powder, garlic salt, and onion. Process until no large chunks remain and salmon is ground.
- Move the contents of the food processor to a bowl and add Greek yogurt, parsley, and bread crumbs.
- Using gloved hands, turn to combine mixture well, then form into 4 patties.
- Heat olive oil in a large heavy bottomed skillet over medium-high until shimmering.
- Add salmon patties to the pan and cook for 4 minutes per side.
Nutrition
Chef Antoine Davis
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Karen Hackshaw says
The recipe is messed up. It has onion powder in the ingredients list but does not mention it in the directions. Then, it has dry mustard powder in the ingredients list but does not mention it in the directions.
Amanda Davis says
Than you for pointing that out Karen. I have corrected the recipe. Onion powder is correct, not mustard powder