When someone says “burger,” most people think of a juicy beef patty layered with toppings and sandwiched in a bun. But a burger can be so much more. Going beyond the best hamburger recipes, there are turkey, chicken, black bean, chickpea, tuna, salmon and so many other burger recipes you’re not making yet. If you’re just starting to expand your range, this salmon burger recipe is a perfect burger recipe to try.
The patties themselves are a simple blend of salmon and aromatics like lime zest and garlic. Pureeing some of the raw salmon into a paste holds the burgers together, so there’s no need for binders that mask flavor. A basic two-ingredient spread adds a sweet-and-tangy layer beneath the burger, and a showy pile of fresh cabbage slaw spiked with lime juice makes the perfect salmon burger topping.
Salmon Burger Ingredients
- Slaw: Cabbage, fennel, cucumber, onion, cilantro and jalapeno make a delicious quick slaw. Instead of the vinegar and mayonnaise sometimes used as dressing, lime juice gives this version a little acidity and avocados add creaminess. Feel free to adjust the salt and pepper to your taste.
- Honey mustard: Honey mellows the bite of Dijon mustard for a quick spread that’s sweet with a hint of spice.
- Salmon: Along with some pureed fish, you want some nice chunks of fish in each salmon burger patty. All types of salmon make tasty burgers, so buy the freshest cut available or the brightest, firmest frozen fillets. If you choose frozen, look for fillets without freezer burn or ice crystals in the bag.
- Lime zest and Dijon mustard: Fresh lime zest adds brightness to the burgers without the risk of juice making the salmon mixture soggy. A little Dijon boosts the salmon taste further and plays well with the hint of Dijon in the honey mustard spread.
- Additional flavors: Ingredients in the burger patties also include shallot, cilantro, soy sauce, honey, garlic, salt and pepper, complementing the flavors in the slaw.
- Hamburger buns: You can always eat a burger without a bun, but a bun with this recipe will hold the slaw, spread and salmon together. If you do serve this salmon burger bunless, be sure to set out forks.
Directions
Step 1: Mix the slaw and make the spread
Place the cabbage, fennel, cucumber, red onion, cilantro, jalapeno pepper, salt and pepper in a large bowl; toss to combine.
In a small bowl, gently toss the avocados with the lime juice.
Then, add the avocados to the slaw. Refrigerate until ready to serve.
In a small bowl, mix the mustard and honey until smooth. Set aside until ready to serve.
Step 2: Prepare the burger base
Place a fourth of the salmon in a food processor. Add the lime zest and mustard, and process until smooth. Transfer the mixture to a large bowl.
Step 3: Mix and shape the patties
Place the remaining salmon in a food processor; pulse just until coarsely chopped and then add it to the puree.
Fold in the shallot, cilantro, soy sauce, honey, garlic, salt and pepper.
Shape the mixture into four 1/2-inch-thick patties.
Step 4: Cook the burgers
On a greased grill, cook the burgers, covered, over medium heat, or broil them 4 inches from the heat. Cook them four to five minutes on each side or until a thermometer reads 145°F.
Editor’s Tip: Burgers made with raw salmon have the most flavor when cooked on a hot grill or under a broiler. When done, the fish will look opaque rather than raw and translucent, but an instant-read thermometer is the best way to check doneness. Insert it into the burger’s thickest part and keep cooking until it reads 145°.
Step 5: Top the burgers and serve
Coat each bun’s inner surface with the honey mustard spread, place a salmon burger on top and cover it with about 1/2 cup slaw per burger.
Serve the burgers with the remaining slaw on the side.
Salmon Burger Variations
- Use more greens: Even though this salmon burger recipe’s slaw uses cabbage, you can pile leafy greens on the burger too. Use baby spinach or watercress for a mild green layer. You can also swap kale into the slaw. And instead of using buns, serve the burgers on a bed of peppery tender mustard greens or arugula.
- Try a different sauce: Instead of the honey mustard spread, prepare a sauce that goes well with salmon, like creamy dill sauce, double hot horseradish mustard or both. Savory healthy dips, some with a yogurt base, can also act as spreads on burgers.
- Add vegetables and fruits: Replace the slaw’s fennel with carrots, jicama or apples, or replace its cucumbers with sweet peppers or mango. Or, leave the slaw unchanged and layer fresh or pickled peppers under the burgers or place slices of mango on top for a beautiful, vibrant stack. You could also set the burger on a whole pineapple ring or a thin slice of green tomato.
- Top with your faves: All your favorite burger toppings can be used as salmon burger toppings, but some work particularly well. Up the tangy factor by adding pickled red onions, or add crunch with onion rings and lemon sauce. Tone it down with sun-dried tomato mayonnaise or a cooling feta and cucumber sauce.
How to Store a Salmon Burger
Store cooked salmon patties in an airtight container in the refrigerator; they will taste best in the first 24 hours but will keep for up to three days. Leftover salmon burgers can be served cold on a salad or reheated in a low-temperature oven until crispy on the outside and warmed through.
Can you freeze a salmon burger?
Cooked salmon burgers can be frozen. Let them cool completely, freeze them on a tray until firm, seal them in an airtight container and freeze them for up to three months. To use, unwrap and let them defrost overnight in the fridge.
Uncooked patties also freeze well when frozen on a tray until solid and then tightly wrapped and packed in an airtight container. They’ll also last for up to three months.
Can you make a salmon burger ahead of time?
Making salmon burgers ahead of time actually helps the patties hold together so they’re easier to flip. Even 10 minutes in the fridge before cooking firms them up. If you’ll be cooking them within the hour, set them on a parchment-lined baking tray and then cover them with another layer of parchment. To store uncooked patties for up to a day, wrap them individually, place them in an airtight container and refrigerate.
Salmon Burger Tips
What type of salmon is best for salmon burgers?
Choose any type of fresh or frozen salmon for this salmon burger recipe, from mild-tasting farmed Atlantic salmon to strongly flavored wild-caught sockeye. Fillets already cleaned of skin and pin bones are easiest to prep, but you can remove the skin from salmon (as well as the tiny bones) in five simple steps. A fillet is easier to cut into pieces than a raw salmon steak.
Although popping open a tin of canned salmon may seem even easier, the fish can dry out on the grill until the burgers fall apart. If you want to use canned or leftover precooked salmon for burgers, add some binders and make baked salmon cakes or air-fryer salmon patties instead.
How do you keep salmon burgers from falling apart?
Keeping the fish’s flavor front and center, this salmon burger recipe uses the raw fish to bind the burger together by pureeing some of the fish in a food processor to create a smooth burger base. You could use an immersion or upright blender instead to make the initial paste and then mince the remaining fish with a very sharp knife.
Cut the aromatics as finely as possible too so the mixture molds into dense patties. For clean edges and a compact surface, press the burgers into a wide-mouth canning ring or large peanut butter jar lid.
What can you serve with salmon burgers?
Any of your favorite burger side dishes can be served alongside the salmon patties, including grilled corn in husks, crispy baked onion rings and just about any kind of pasta salad. Or, serve one of these side dishes for salmon, perhaps with the patties on a bed of lemon risotto with broccoli or flavorful green rice rather than in buns. To keep the rice pescatarian-friendly, substitute vegetable or mild fish stock for the chicken broth.
