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Salmon Burgers

Salmon burgers with flaky patties seared golden in a skillet and served on toasted buns. This quick burger-night meal uses chopped salmon, mustard, dill, and lemon for a bright, tender bite.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Salmon burgers
  • 1.5 lb salmon fillet skin removed and finely chopped
  • 0.5 cup breadcrumbs
  • 1 large egg
  • 2 tbsp mayonnaise
  • 2 tbsp fresh dill chopped
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 0.5 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp olive oil for cooking
  • 4 burger buns
  • 1 lettuce for serving
  • 1 tomato for serving

Equipment

  • 1 cast iron skillet

Method
 

Make the patties
  1. Combine the chopped salmon, breadcrumbs, egg, mayonnaise, dill, Dijon mustard, lemon juice, garlic powder, salt, and pepper in a bowl until evenly mixed.
  2. Shape the mixture into 4 patties, about ¾-inch thick.
Sear and serve
  1. Heat the olive oil in a large skillet over medium heat until shimmering.
  2. Sear the patties for 4–5 minutes per side, until golden and cooked through, flipping only once for a clean crust.
  3. Toast the buns lightly in the same skillet.
  4. Build the burgers with lettuce, tomato, and your favorite sauce before serving.

Notes

For the best sear and juiciness, don’t press the patties down while cooking—let them form a crust. Refrigerate assembled patties (uncooked) up to 24 hours; cook within a day for best texture. Leftover cooked salmon burgers keep in the fridge up to 3 days; freeze cooked patties up to 2 months. For a lighter option, swap mayonnaise for plain Greek yogurt.