Try my easy Salmon Burger recipe — juicy, full of flavor and ready in just 15 minutes using only six simple ingredients you can pick up at the store.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Salmon Burgers
- Substitutions
- Variations
- How to make Salmon Burgers
- Leftovers
- Recipe FAQs
- How to cook Salmon Burgers
- Salmon Burger Toppings
- What to serve with Salmon Burgers
- Salmon Burger Recipe
Why this recipe works
These salmon burgers are quick to prepare and versatile — excellent on the barbecue, but equally good pan-fried, baked, or cooked in an air fryer. The fish stays moist and flavorful, while oats (or breadcrumbs) give the patties a pleasant crust and help them hold together.
I like to serve mine straight from the grill in toasted buns with fresh toppings and a few simple salads for an easy, relaxed meal that’s ideal for warm evenings or casual gatherings.
Ingredients to make Salmon Burgers
- Salmon fillet — skin removed before preparing. If you have scraps, save them for another dish or use for stocks.
- Oats — they create a light, crisp coating and act as a binder; gluten-free oats work well but any rolled oats are fine. Breadcrumbs or panko are a good alternative.
- Lemon juice — fresh juice brightens the flavor and balances the richness of the fish.
- Red pepper flakes — a small amount adds gentle heat; adjust to taste.
- Garlic granules — an easy way to add garlic flavor; you can substitute one small fresh garlic clove, minced.
- Fresh dill — dill complements salmon beautifully; flat-leaf parsley is a fine substitute if needed.
See the recipe card for precise quantities and full details.
Substitutions
- Oats: Use breadcrumbs or panko for a different texture.
- Garlic: Swap garlic for lemon zest if you don’t have fresh or granulated garlic.
- Dill: Flat-leaf parsley works well as a milder herb option.
- Lemon juice: Lime juice can be used in its place for a slightly different citrus note.
Variations
- Spicy: Increase red pepper flakes, add chili powder, or include finely sliced fresh chili.
- Deluxe: Serve on toasted brioche buns with premium toppings or turn the mixture into croquettes served with a lemon-dill sauce.
- Kid friendly: Let children help shape the patties and choose mild toppings to make mealtime fun.
How to make Salmon Burgers
Step 1: Cut the skinned salmon into rough cubes. Add the fish and the other ingredients to a food processor and pulse briefly until the mix begins to bind. Be careful not to over-blend — you want some texture.
Step 2: Divide the mixture into four equal portions and shape each into a patty.
Step 3: Brush both sides of each patty with a little oil. Cook on a preheated barbecue or nonstick skillet for about 5 minutes per side, until golden and cooked through.
Hint: If the mixture sticks to the food processor walls, scrape it down with a spatula and pulse again briefly.
Leftovers
Store leftover salmon burgers in an airtight container in the fridge for 3–4 days. To freeze, cool completely, freeze individually, then reheat from thawed until piping hot.
Recipe FAQs
Yes. Prepare and shape the patties, then store them in an airtight container in the fridge for up to two days. Brush with oil and cook when ready.
True grill marks come from a grill grate, but using a ridged grill pan on the hob produces similar stripes.
Yes. Salmon is a nutritious choice, rich in protein and healthy fats. Serving the burgers with salad or vegetables keeps the meal lighter.
How to cook Salmon Burgers
Brush each patty with oil and cook on a preheated barbecue or nonstick skillet for about 5 minutes per side, until golden and cooked through.
Oven option: bake at 200°C for 15 minutes.
Air fryer option: cook at 200°C for 10 minutes.
Salmon Burger Toppings
Try any of these toppings to complement the salmon:
- Egg-free mayonnaise
- Gherkins
- Rocket (for a peppery bite)
- Tzatziki
- Sliced tomato
What to serve with Salmon Burgers
Good side dishes include courgette salad, Mediterranean roasted vegetables, loaded potato skins, air fryer chips, mashed peas, red cabbage slaw, air fryer broccoli, vegan potato salad, three bean salad, parmentier potatoes, or beetroot salad.
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Salmon Burger
Equipment
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Chopping Board
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Sharp knife
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Food processor
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Shallow frying pan or BBQ
Ingredients
- 500 g salmon fillet, skinned
- ½ cup gluten-free oats, (or breadcrumbs)
- ½ juice of lemon
- ¼ tsp chilli flakes
- ¼ tsp garlic granules, (or 1 small garlic clove)
- small handful of fresh dill, (or flat-leaf parsley)
- large pinch salt and black pepper
- oil for brushing
- burger buns and toppings of your choice, to serve
Instructions
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Roughly chop the skinned salmon and place in a food processor with the remaining ingredients. Pulse until the mixture just begins to stick — don’t over-blend.
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Divide into four equal portions and shape into patties.
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Brush each burger with oil. Cook on a preheated BBQ or in a frying pan for about 5 minutes per side until cooked through. Oven: 200°C for 15 minutes. Air fryer: 200°C for 10 minutes.
Notes
Substitutions & variations: See the Substitutions and Variations sections earlier in the post.
To store: Refrigerate in an airtight container for 3–4 days.
To freeze: Cool, then freeze for up to 3 months. Thaw and reheat until piping hot.
Tips: Use a food processor for consistent texture, avoid over-blending, and don’t overcook — aim for moist, tender patties.
Nutrition
