Salmon Burgers

If you’ve been on the hunt for the best salmon burgers, the search ends here: this flavorful, easy salmon burger recipe comes together in minutes and is big on both deliciousness and nutrition. Our tender wild caught Alaskan salmon is loaded with protein and its rich, mild flavor is beautifully heightened and enhanced with savory barbecue sauce and finely chopped onions. A little time on the grill or a hot pan gives your salmon a crispy golden brown exterior and a creamy interior—and from there, the job is basically done. Layer your patty into a bun, assemble with the toppings of your choice—melted cheese, red onion, lettuce, tomato—and get ready to dig into the best salmon burgers we’ve had the pleasure of knowing (and eating!).

Table of Contents

• Recipe Ingredients
• Ingredient Notes
• Step-by-Step Instructions
• Recipe Tips and Variations
• Salmon Burger FAQs
• Recipe Video
• Full Recipe
• Recipe Reviews

Recipe Ingredients

• 2 (5 oz) cans salmon, drained
• 1 egg, slightly beaten
• 1/4 cup finely chopped onion
• 1/4 cup thick barbecue sauce
• 1 tablespoon lemon juice
• 1/2 cup panko bread crumbs
• 1 tablespoon extra-virgin olive oil
• 4 slices cheese, if desired
• 4 hamburger or brioche buns or rolls

Ingredient Notes

• Salmon: Feel free to use either fresh salmon fillets or any wild caught salmon in packets or cans, as long as it adds up to about 10 oz total. Pre-seasoned packets can also give your burgers an exciting flavor spin: Sub in Maple Smokehouse Smoked Salmon for extra-savory depth, or experiment with Lemon Pepper Salmon for a zingy kick.
• Egg: This is what keeps your patties from falling apart! You can use a liquid egg substitute if needed, or replace your egg with flaxseed meal.
• Barbecue sauce: Here’s where you can really customize your burgers to your taste, whether you prefer a tangy vinegar- and mustard-based barbecue sauce or a thick, rich Texas style sauce.
• Breadcrumbs: Any type of breadcrumb will do here. Panko crumbs give your salmon burgers an extra-light texture, and flavored bread crumbs can be a great savory addition. If you have some stale bread onhand, you can pulse it in a food processor until you’ve got fine crumbs.
• Onion: While classic white or yellow onions are great options, red or green onions work just as well and taste just as good. And a little bit of garlic powder or crushed fresh garlic is always a good idea.
• Cheese: Cheese is optional, but we like the melty, rich contrast with the crispness of the patties. Try a sharp cheddar, easygoing Monterey jack cheese, American, havarti with dill, or even a nutty gouda.

Step-by-Step Instructions

1. Drain canned salmon thoroughly, squeezing out excess moisture. In a bowl, flake salmon with a fork. Add egg, onion, barbecue sauce, lemon juice, and breadcrumbs. Mix until well combined.

2. Divide and form salmon mixture into 4 salmon patties.

3. Place on a spray-coated preheated grill or broiler pan oiled with 1 tablespoon of extra-virgin olive oil. Grill patties on medium-high heat about 4 minutes on each side, or until lightly browned, turning gently. If you don’t have a grill, a nonstick skillet will do just fine.

4. Add cheese slices, if desired. Serve on buns or rolls.

Recipe tips and variations

• Swap in a slaw: Salmon burgers work beautifully with a tangy, creamy slaw. Add a heaping spoonful atop your patties, and dig in.
• Up the herbs: Fresh chives, cilantro, basil, fresh dill and black pepper all pair beautifully with fish—you can mix in any herbs at the stage right before you form your patties. Mustard also works well, so adding 1-2 tablespoons of dijon mustard works well too.
• Think beyond the bun: For a low-carb meal, place your burgers atop lettuce greens (or that slaw we mentioned!)—the salmon patties will add crunch, smokiness and warmth to your salad.
• Don’t forget the magic of citrus: Fish and citrus go together like…well, fish and citrus. Add a finishing spritz of lemon to brighten the flavor, or give it a tart spin with a little bit of lime.

Recipe Video

Recipe Reviews