Crispy Grilled Salmon Burgers

Finding a way to eat more salmon without falling into the same old boring dinner routine can feel impossible. Sure, we all know salmon is good for us, but let’s be honest—another plain grilled fillet with lemon gets old fast, especially when you’re trying to keep dinners interesting for the whole family.

That’s where these grilled salmon burgers come in. They’re a fun twist on both traditional beef burgers and typical salmon dinners, packed with fresh herbs and just enough tang from Dijon mustard and capers to keep things interesting. Plus, they come together in under 30 minutes, making them perfect for busy weeknights when you want something healthy but don’t have hours to spend in the kitchen.

What Kind of Salmon Should I Use?

You can use fresh or canned salmon for these burgers, and both will turn out great. If you’re going with fresh, either farm-raised or wild-caught salmon works perfectly fine – just make sure to remove any skin and bones before chopping it up. Canned salmon is actually a really convenient option here and saves you some prep time, plus it’s usually already cooked and flaked. Just drain it well and give it a gentle squeeze to get rid of any excess moisture before mixing it with the other ingredients.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some ideas if you need to make changes:

• Salmon: Fresh salmon is ideal here, but canned salmon works great too – just make sure to drain it well and remove any bones. You could also try this with other fish like tuna or even cooked shrimp, though you’ll want to chop the shrimp finely.
• Greek yogurt: Regular sour cream or mayonnaise can step in for the Greek yogurt. They’ll add moisture and help bind everything together just as well.
• Fresh dill: If you don’t have fresh dill, use 2 teaspoons of dried dill instead. You can also swap it for fresh parsley or cilantro if that’s what you have on hand.
• Breadcrumbs: Panko breadcrumbs, crushed crackers, or even rolled oats work perfectly as a binder. If you’re going gluten-free, almond flour is a solid choice – just use about ⅓ cup since it’s denser.
• Green onions: Regular yellow or white onion (finely chopped) or shallots will do the trick. Use about ¼ cup of either one.
• Dijon mustard: Regular yellow mustard or whole grain mustard can replace the Dijon without any issues.

Watch Out for These Mistakes While Grilling

The biggest mistake when making salmon burgers is overworking the mixture, which can turn your patties into a mushy paste instead of a burger with nice texture – that’s why chopping half the salmon and leaving it chunky is so important.

Another common error is cooking over high heat, which causes the outside to burn before the inside is cooked through, so stick to medium heat and resist the urge to crank it up.

To prevent your patties from falling apart on the grill, make sure they’re well-chilled before cooking (pop them in the fridge for 20-30 minutes), and don’t flip them too early – wait until they naturally release from the grill grates.

Finally, avoid pressing down on the burgers with your spatula while they cook, as this squeezes out moisture and makes them dry instead of juicy.

What to Serve With Grilled Salmon Burgers?

These salmon burgers are perfect on a toasted bun with crisp lettuce and a good tartar sauce, but the side dishes really complete the meal. I love serving them with oven-baked sweet potato fries or regular fries – something about the combo of fish and fries just works. A simple coleslaw with a tangy dressing cuts through the richness of the burger nicely, or you could go with a cucumber and tomato salad dressed with lemon and olive oil. If you want to keep things light, grilled asparagus or roasted Brussels sprouts make great veggie sides that won’t weigh you down.

Storage Instructions

Store: These salmon burgers keep really well in the fridge for up to 3 days. Just stack them in an airtight container with parchment paper between each patty so they don’t stick together. They’re great to make ahead for quick weeknight dinners!

Freeze: You can freeze the cooked patties for up to 2 months, or freeze them uncooked if you want that fresh-grilled taste later. Either way, separate them with parchment paper and store in a freezer-safe container or bag.

Reheat: For cooked patties, warm them up in a skillet over medium heat for a few minutes on each side until heated through. You can also reheat them in the oven at 350°F for about 10 minutes. If frozen and uncooked, just thaw in the fridge overnight and grill as usual.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1100
• Protein: 70-80 g
• Fat: 50-60 g
• Carbohydrates: 50-60 g

Ingredients

For the burger patties:

• 1 lb salmon (skin removed and finely chopped into 1/4-inch pieces)
• 2 tbsp greek yogurt (Fage 5% preferred for thickness)
• 1 tbsp Dijon mustard
• 1 lemon (zested and juiced)
• 3 green onions (white and green parts, finely sliced)
• 3 tbsp fresh dill (finely chopped)
• 1/3 cup Panko breadcrumbs
• 1 tbsp capers (drained and finely chopped)
• 1/4 tsp smoked paprika
• 3/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil (for cooking)

For serving:

• 4 brioche buns (lightly toasted)
• Butter lettuce leaves
• Tartar sauce

Step 1: Prepare Mise en Place and Create the Binder

• 1 lb salmon
• 2 tbsp greek yogurt
• 1 tbsp Dijon mustard
• 1 lemon

Start by removing the skin from the salmon and finely chopping it into 1/4-inch pieces—this small dice is crucial for the right texture.

Divide the chopped salmon in half, setting one half aside on a cutting board.

In a food processor, combine the other half of the salmon with the Greek yogurt, Dijon mustard, and lemon zest.

Pulse until you have a smooth paste with no large chunks; this paste acts as a binder and adds richness to the burgers.

Transfer the paste to a large mixing bowl.

Step 2: Build the Burger Mixture with Aromatics and Seasonings

• chopped salmon
• salmon paste from Step 1
• 3 green onions
• 3 tbsp fresh dill
• 1 tbsp capers
• 1/3 cup Panko breadcrumbs
• 1/4 tsp smoked paprika
• 3/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 lemon

Add the reserved finely chopped salmon to the paste in the bowl along with the sliced green onions, fresh dill, drained capers, Panko breadcrumbs, smoked paprika, salt, and freshly ground black pepper.

Using a gentle folding motion with a spatula or your hands, combine everything just until the ingredients are evenly distributed—avoid overmixing, which can make the burgers dense and tough.

I like to add the lemon juice at this stage rather than earlier; the acid helps brighten flavors without being processed away.

The mixture should hold together but still have a slightly loose, textured consistency.

Step 3: Shape the Patties and Prepare for Cooking

• burger mixture from Step 2
• 4 brioche buns

Divide the burger mixture into four equal portions and gently shape each into a patty about 3/4-inch thick.

Handle the mixture as little as possible to keep the burgers tender.

Place the formed patties on a parchment-lined plate or directly on a clean work surface.

Let them rest in the refrigerator for at least 15 minutes if you have time—this helps them hold together during cooking—though you can proceed immediately if needed.

While the patties chill or just before cooking, lightly toast the brioche buns in a dry skillet or toaster until they’re golden and have a slight crunch on the interior.

Step 4: Grill the Salmon Burgers

• patties from Step 3
• 2 tbsp olive oil

Heat your grill or grill pan to medium heat (around 375-400°F if using a grill thermometer).

Lightly brush or add the 2 tablespoons of olive oil to the grates or pan surface.

Carefully place the patties on the hot grill and resist the urge to move them—let them cook undisturbed for 4 to 5 minutes until the bottom develops a light golden crust.

Gently flip once and cook for another 4 to 5 minutes on the second side until cooked through.

The burgers are done when they feel firm to the touch and an instant-read thermometer inserted into the center reads 145°F.

I find that not moving the patties frequently is key to getting a nice crust while keeping the interior moist.

Step 5: Assemble and Serve

• cooked patties from Step 4
• toasted brioche buns from Step 3
• Butter lettuce leaves
• Tartar sauce

Remove the cooked burgers from the grill and let them rest for 2 to 3 minutes—this allows the juices to redistribute and keeps them moist when you bite into them.

Place a burger patty on the bottom half of each toasted brioche bun.

Layer with butter lettuce leaves and a generous dollop of tartar sauce on top, then crown with the bun’s top half.

Serve immediately while the burgers are still warm and the buns retain their crunch.

Crispy Grilled Salmon Burgers

Delicious Crispy Grilled Salmon Burgers recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 1000

Ingredients Method

Ingredients

  

For the burger patties

• 1 lb salmon (skin removed and finely chopped into 1/4-inch pieces)
• 2 tbsp greek yogurt (Fage 5% preferred for thickness)
• 1 tbsp Dijon mustard
• 1 lemon (zested and juiced)
• 3 green onions (white and green parts, finely sliced)
• 3 tbsp fresh dill (finely chopped)
• 1/3 cup Panko breadcrumbs
• 1 tbsp capers (drained and finely chopped)
• 1/4 tsp smoked paprika
• 3/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil (for cooking)

For serving

• 4 brioche buns (lightly toasted)
• Butter lettuce leaves
• Tartar sauce

Method

 

1. Start by removing the skin from the salmon and finely chopping it into 1/4-inch pieces—this small dice is crucial for the right texture. Divide the chopped salmon in half, setting one half aside on a cutting board. In a food processor, combine the other half of the salmon with the Greek yogurt, Dijon mustard, and lemon zest. Pulse until you have a smooth paste with no large chunks; this paste acts as a binder and adds richness to the burgers. Transfer the paste to a large mixing bowl.
2. Add the reserved finely chopped salmon to the paste in the bowl along with the sliced green onions, fresh dill, drained capers, Panko breadcrumbs, smoked paprika, salt, and freshly ground black pepper. Using a gentle folding motion with a spatula or your hands, combine everything just until the ingredients are evenly distributed—avoid overmixing, which can make the burgers dense and tough. I like to add the lemon juice at this stage rather than earlier; the acid helps brighten flavors without being processed away. The mixture should hold together but still have a slightly loose, textured consistency.
3. Divide the burger mixture into four equal portions and gently shape each into a patty about 3/4-inch thick. Handle the mixture as little as possible to keep the burgers tender. Place the formed patties on a parchment-lined plate or directly on a clean work surface. Let them rest in the refrigerator for at least 15 minutes if you have time—this helps them hold together during cooking—though you can proceed immediately if needed. While the patties chill or just before cooking, lightly toast the brioche buns in a dry skillet or toaster until they're golden and have a slight crunch on the interior.
4. Heat your grill or grill pan to medium heat (around 375-400°F if using a grill thermometer). Lightly brush or add the 2 tablespoons of olive oil to the grates or pan surface. Carefully place the patties on the hot grill and resist the urge to move them—let them cook undisturbed for 4 to 5 minutes until the bottom develops a light golden crust. Gently flip once and cook for another 4 to 5 minutes on the second side until cooked through. The burgers are done when they feel firm to the touch and an instant-read thermometer inserted into the center reads 145°F. I find that not moving the patties frequently is key to getting a nice crust while keeping the interior moist.
5. Remove the cooked burgers from the grill and let them rest for 2 to 3 minutes—this allows the juices to redistribute and keeps them moist when you bite into them. Place a burger patty on the bottom half of each toasted brioche bun. Layer with butter lettuce leaves and a generous dollop of tartar sauce on top, then crown with the bun's top half. Serve immediately while the burgers are still warm and the buns retain their crunch.