Salmon Burgers

Leftovers, repurposed

We had so much Salmon from that Cedar Plank Grilled Salmon that there were a ton of leftovers. What’s a girl to do with leftover Salmon? You guessed it! Salmon Burgers. These were not only really easy to make, they were quick to cook up, and they were super tasty!

These were so juicy and moist that they didn’t need any mayo on the bun. We topped them pretty simply with lettuce and fresh garden tomatoes.

But, the real kicker on these burgers was the drizzle of Soy Vinaigrette Dressing that we put over the top. It made a juicy delicious burger sing to perfection. Then, all that yumminess was placed on  a toasted onion bun. The perfect Pacific Northwest dinner!

Are Salmon Burgers Healthy?

Absolutely! These healthy salmon burgers prove that nutritious and easy meals don’t have to be bland. This easy salmon burger recipe is packed with flavor — tender, meaty salmon combined with simple seasonings for a delicious, satisfying meal that’s perfect for lunch or dinner. You’ll love how quick and wholesome these homemade salmon patties are to make!

Salmon is one of the best sources of omega-3 fatty acids, along with potassium, selenium, and vitamin B12 — nutrients that support heart health, brain function, and immunity. Eating salmon regularly can help reduce inflammation and may protect against conditions like heart disease, Alzheimer’s, and certain cancers. When you’re craving something hearty yet healthy, these omega-3 rich salmon burgers are the perfect choice for burger night! 

Sustainability

When buying salmon for your burgers, consider sustainably sourced salmon. Choosing wild-caught or responsibly farmed salmon supports ocean health and ensures future fish populations remain strong. Look for labels such as Wild Alaskan Salmon or Certified Sustainable Seafood (MSC) to make an eco-friendly, responsible choice. A sustainable salmon burger isn’t just good for you — it’s good for the planet, too.

How to make

These are really easy to whip up. Simply mix the cooked salmon in a large bowl with a few ingredients, breaking up the pieces of fish. Form them into patties, and let the patties rest in the fridge for a little while to help them firm up.

I’ve had a few people ask me if they could use canned salmon here. Yes! Absolutely, you can use canned salmon instead of fresh salmon.

I use a slice of sourdough bread, toasted, rather than breadcrumbs. I like the flavor it adds as well as the texture.

Pro Tip: For the best texture and flavor, don’t overmix the salmon mixture. The egg works as a binder, so mix gently until just combined. Overmixing breaks down the salmon and can make the patties dense. Keeping larger chunks of salmon ensures your burgers stay tender, flaky, and full of that fresh seafood flavor. This simple trick will make your salmon burgers restaurant-quality every time! 

Then, simply cook them in a pan with a little olive oil or your favorite oil. Make sure you don’t flip the patty too much once it hits the pan, and be gentle with it when you flip it. They can also be cooked on the grill.

Serve on toasted buns with your choice of toppings. Or, skip the buns and serve them on a bowl with a beautiful fresh green salad underneath. They’re also great just served on a plate lie I did for my Tuna Cakes.

Storage

I recommend making these just before you want to eat them. Leftover fish has a fairly short life, even when refrigerated promptly. The patties, however, can be made earlier in the day or even the night before, and cooked for dinner. Store the patties in the fridge, tightly covered with plastic wrap until you’re ready to cook them.

For longer storage, uncooked salmon patties can be frozen with parchment paper between the layers, in an airtight container for up to 2 months.

What should I put on my salmon burger?

Play around with your burger and see what you like best. But here are some starter ideas:

• Classic lettuce, red onion, and tomato
• Cheese – I know everyone’s heard the old wives’ tale that fish doesn’t go with cheese, but I totally disagree. I mean, look at a tuna melt. Try a nice mild, creamy cheese like Havarti, smoked Jarlsberg, Boursin, feta, goat cheese, and even richer cheeses like smoked gouda or cheddar
• Avocado
• a squeeze of lemon juice
• Sliced red peppers
• Caramelized onions
• Don’t forget the sauces – classic mayo, my Soy Vinaigrette Dressing, tartar sauce, tzatziki, ranch, or comeback sauce
• Top it with some fresh herbs for fun, like arugula, parsley, dill, sage, or basil