Made with salmon fillets, Greek yogurt, dill, and lemon, this Salmon Burger recipe is tender, juicy, and bursting with flavor. Top with a simple dill sauce on a brioche bun for an impressive weeknight dinner in under 30 minutes!
Today’s recipe is a combination of two of my favorite go-to’s for busy weeknights – burgers and salmon! I know, salmon isn’t usually the first thing that comes to mind with “quick and easy” but as I’ve shown in recipes like my honey glazed salmon, it really is easier to cook than you think. These salmon burgers are no exception!
Why You’ll Love This Salmon Burger Recipe
This recipe is a hit with the whole family. Here are a few reasons why we love it so much.
- Made with salmon fillets. Many salmon burger recipes call for canned salmon, which isn’t my favorite. In this recipe, we start with uncooked salmon fillets – either fresh or frozen and thawed. SO much better than canned salmon!
- Quick and easy. From start to finish, you can make these burgers in less than 30 minutes. Perfect for busy weeknights!
- Bursting with flavor. Ingredients like fresh dill, lemon juice, and lemon zest ensure that each bite of these burgers is filled with incredible flavor – even before you add the dill sauce!
Recipe Ingredients
This salmon burger recipe with dill sauce is made with salmon fillets, fresh dill, Greek yogurt, and just a few other ingredients. Scroll down to the recipe card below for measurements.
- Salmon fillets – See below.
- Fresh dill – Fresh dill is a key ingredient in both the burger and the dill sauce, adding a bright and earthy flavor.
- Green onions – Add flavor to the burgers.
- Greek yogurt – Helps keep the salmon burgers moist and is also the base of the dill sauce.
- Lemon juice & zest – Lemon juice is added to the burger while the juice and zest add some tang to the dill sauce. Use freshly squeezed lemon juice for the best results.
- Salt & pepper
- Olive oil – For cooking the salmon burgers in a skillet.
- Burger buns – I prefer brioche buns for my salmon burgers but other buns will work too.
- Toppings – Onion, tomato, and arugula.
What’s The Best Salmon For Making Burgers?
You’ll want skinless salmon fillets for this recipe. If you have access to fresh salmon – fantastic. If not, look for salmon that has been “flash frozen” or is marked “sushi grade”. (Sushi grade is basically a marketing term equivalent to flash frozen.)
Allow the frozen salmon fillets to thaw completely and pat dry with paper towels before proceeding with the recipe.
How To Cook Salmon Burgers
Here’s an overview of how to make salmon burgers. You can find printable instructions in the recipe card below.
- Prepare the salmon. Cut all of the salmon into bite-sized chunks. Place half in a food processor and pulse until coarsely ground then combine both in a mixing bowl.
- Add the other ingredients. Gently mix in the dill, green onions, yogurt, lemon juice, salt, and pepper.
- Form & chill the patties. Divide the mixture into 4 equal portions then form each portion into a 1-inch thick patty. Chill in the fridge for at least 10 minutes.
- Make the dill sauce. In the meantime, whisk together the dill sauce ingredients. Cover and refrigerate.
- Cook the burgers. Heat a skillet or grill pan over medium and add the oil. Place the salmon burgers in the pan and cook for 4-5 minutes per side, until golden brown.
- Assemble. Toast the brioche buns if desired. Spread the dill sauce on the bottom of each bun then top with a salmon burger, your preferred toppings, and the top half of the bun.
Tips & Variations
Here are a few important things to keep in mind when making this recipe for the first time.
- Chill the burgers. Do not try to skip chilling the salmon burgers before cooking. This step is essential as it helps the patties to hold together better during cooking, preventing them from falling apart on the grill or skillet.
- Adjust the dill sauce consistency. If you find the dill sauce too thick for your liking, you can adjust its consistency by adding a teaspoon of water or additional lemon juice until you achieve your desired thickness
- How do I know when the salmon burgers are ready? They should be golden brown on the outside and the internal temperature of the salmon patties should reach (145°F or 62°C) when done.
Serving Suggestions
I love to serve these salmon burgers on brioche buns with tomato, onion, and arugula. However, you could serve them on other buns or even on lettuce leaves for a low-carb dinner.
For sides, you can keep it simple with French fries, sweet potato fries, or zucchini fries, or maybe potato salad or pasta salad.
How To Store & Reheat Leftovers
- Fridge. Cooked salmon patties can be stored in an airtight container in the refrigerator for up to 3 days. The dill sauce can also be stored separately in the refrigerator for up to 3 days.
- Reheat. To reheat, gently warm them in a pan over low heat or in the microwave till heated through.
Can I Freeze Homemade Salmon Burger?
Yes! Uncooked salmon burgers can be frozen for up to a month. Place them on a baking sheet lined with parchment paper and freeze until solid. Transfer the frozen patties to a freezer-safe bag or container.
Thaw in the refrigerator overnight before cooking as directed above. You’ll also want to make the dill sauce fresh before serving.
More Salmon Recipes To Try
Salmon Burger
Ingredients
For the salmon burgers:
- 1 1/2 pounds skinless salmon fillets
- 2 tablespoons fresh dill chopped
- 2 green onions finely chopped
- 2 tablespoons plain Greek yogurt
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
- 1 tablespoon olive oil
For the dill sauce:
- 3/4 cup plain Greek yogurt
- 3 tablespoons fresh dill chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
For serving:
- 4 Brioche burger buns
- Sliced red onion optional
- Sliced tomato optional
- Arugula optional
Instructions
- To prepare the salmon, cut all of the salmon into small, bite-sized chunks. Place half of the cut salmon into a food processor and pulse until coarsely ground. Transfer both the chopped and ground salmon into a large mixing bowl.
- To the large mixing bowl, add the fresh dill, green onions, Greek yogurt, lemon juice, salt, and freshly ground black pepper. Gently mix until just combined.
- Divide the salmon mixture into four equally sized portions (about 6 ounces each). With damp hands, firmly form each portion into a 1-inch thick patty. Chill the patties in the refrigerator for at least 10 minutes to help firm them up.
- While the salmon patties are in the refrigerator, make the sauce. In a small bowl, whisk together the Greek yogurt, fresh dill, lemon juice, lemon zest, salt, and black pepper until the sauce is smooth. Cover and place in the refrigerator until ready to use.
- To cook the salmon patties, heat a large skillet or grill pan over medium heat and add the olive oil. If using a grill pan, brush the pan with the olive oil. Once hot, place the salmon patties in the pan and cook for 4-5 minutes on each side, or until they are golden brown and cooked through. The internal temperature of the salmon patties should reach (145°F or 62°C) when done.
- Toast the brioche buns under a broiler or on the same pan if desired.
- To assemble the burgers, spread a generous amount of the dill sauce on the bottom halves of each bun. Add a salmon patty to each, and if using, top with sliced red onion, tomato and arugula. Finish with the top half of the bun. Serve and enjoy!
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4 comments on “Salmon Burger”
I’m a very picky salmon person. Truly has to be cooked where it’s not fishy. I have now made these 4 times and they get better every time!! Thank you
Thanks Katy!
I haven’t even read through the whole post cause GIRL!!!! you had me at no canned salmon. Thank you
Thanks Barbara!