Salmon Burgers

Prep Time 5 minutes
Cook Time 6 minutes
Total Time 1 hour 10 minutes
Servings 4
Author Debi


  • 1 piece sourdough bread
  • About 3 cups cooked Cedar Plank Grilled Salmon or about 1 pound, skin removed
  • ¼ cup sour cream plain Greek yogurt, or mayonnaise
  • 1 egg
  • 3 or 4 dashes of Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • Light tasting oil for frying
  • Hamburger buns
  • toppings of your choice lettuce, tomato, Sweet and Soy Sauce


  1. Place the Grilled Salmon in a medium bowl, and lightly break up any large chunks, making sure to remove any bones in the fish. Add the sour cream and egg to the salmon. Place sourdough bread in a toaster and toast until golden. Once toasted, crumble the bread into small pieces into the medium bowl with the salmon. Add the Worcestershire and Old Bay, and gently mix together, being careful not to over mix; you just want them combined and the very large chunks broken up.
  2. Using your hands, lightly scoop the salmon mixture and form 4 patties, about 1 ½ inches thick. Place patties on a foil or parchment lined tray, cover, and place in the refrigerator for 30 to 60 minutes to rest.
  3. Once the salmon patties have rested, heat a small amount of oil to a large skillet set over medium-high heat, until hot and shimmering. Add the salmon patties, being careful not to overcrowd the pan, and cook until golden brown and heated through, about 3 minutes per side.
  4. Place the cooked Salmon Burger on a hamburger bun and top with your favorite toppings. I highly recommend my Sweet and Soy Dressing on these Salmon Burgers. It was awesome!

Recipe Notes

Make Ahead: The Salmon Patties can be mixed, formed, and refrigerated overnight.