Salmon Burger: Omega-3s in Every Bite – A Healthy, Delicious Recipe You’ll Love

Who says burgers can’t be healthy? This salmon burger is proof that you can enjoy a flavorful, satisfying meal while packing in those heart-healthy omega-3s. It’s the perfect balance of juicy, flaky salmon and bold seasonings, all nestled in a soft bun. Whether you’re a seafood lover or just looking to switch up your burger game, this recipe’s got you covered.

Salmon Burger: Omega-3s In Every Bite

Salmon burgers are an incredible way to shake up your burger game. They’re juicy, loaded with heart-healthy omega-3s, and packed with a bold combination of flavors that make every bite unforgettable. I’ve spent years coming up with unique burger recipes, and this one is a family favorite. Let’s dive into how you can create your own salmon burger masterpiece.

Ingredients

Here are the must-haves for this recipe. I like to prepare everything in advance to make the process smooth as butter.

• 1 pound fresh salmon, skin removed and finely chopped
• 1/4 cup panko breadcrumbs
• 2 tablespoons Dijon mustard
• 1 tablespoon mayonnaise
• 1 small shallot, finely minced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil (for cooking)

For serving:

• 4 soft burger buns, lightly toasted
• Lettuce leaves
• Sliced tomatoes
• Sliced red onion or pickled onions
• Your favorite burger sauce or aioli

Instructions

1. Prepare the Salmon Mixture:

Place the finely chopped salmon in a large mixing bowl. Add the panko breadcrumbs, Dijon mustard, mayonnaise, minced shallot, parsley, garlic powder, smoked paprika, salt, and pepper. Use your hands or a rubber spatula to gently mix everything until well combined. The mixture should hold together when shaped into patties.

1. Shape the Patties:

Divide the mixture into four equal portions and shape each into a patty, about 1/2-inch thick. Place the patties on a plate or tray lined with parchment paper. Cover and refrigerate for 15-20 minutes. This helps the patties firm up and hold their shape during cooking.

1. Heat the Pan:

Heat a large skillet over medium heat and drizzle in the olive oil. Once the oil is shimmering, it’s time to cook. You’ll want a nice golden crust on the outside of these patties.

1. Cook the Salmon Patties:

Place the patties in the hot skillet. Cook for 3-4 minutes on the first side until golden brown. Flip carefully using a spatula and cook for an additional 3-4 minutes on the second side, or until the patties are cooked through. The inside should still be moist and tender.

1. Assemble the Burgers:

Take a toasted bun and layer it with lettuce, a salmon patty, a juicy slice of tomato, onion, and your favorite sauce. Top it off with the second half of the bun, and you’re ready to devour.

This recipe brings a fantastic mix of textures—crispy on the outside, tender on the inside, and all the right toppings for extra crunch and creaminess.

Ingredients

For The Salmon Patties

• 1 pound fresh salmon, skinless and finely chopped or pulsed in a food processor
• 1/2 cup panko breadcrumbs
• 1 large egg, lightly beaten
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional, for a little heat)
• 2 tablespoons fresh parsley, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil (for cooking)

For The Sauce

• 1/2 cup mayonnaise
• 1 tablespoon sriracha or your favorite hot sauce (adjust to taste)
• 1 teaspoon Worcestershire sauce
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey (for a hint of sweetness)
• Pinch of smoked paprika

Optional Toppings

• Butterhead lettuce leaves, washed and dried
• Sliced ripe tomatoes
• Thinly sliced red onion or pickled onions
• Sliced avocado
• Pickles or sliced cucumbers

For The Assembly

• 4 soft brioche buns, lightly toasted
• Butter or olive oil (to toast buns)
• Microgreens or arugula (optional, for extra freshness)

Tools And Equipment

When crafting the perfect salmon burger, having the right tools makes the process smoother and more enjoyable. These are my go-to tools for creating juicy, flavorful burgers every time:

Tools You’ll Need:

• Sharp chef’s knife: For finely chopping the fresh salmon into the perfect texture. A sharp blade ensures clean cuts without mashing the fish.
• Cutting board: Essential for a clean workspace while prepping the salmon and toppings. I prefer a large, sturdy board.
• Mixing bowl: A medium-sized bowl works perfectly for combining the salmon with breadcrumbs and seasonings.
• Measuring spoons and cups: For accurate measurements of seasonings, Dijon mustard, and other ingredients. Precision ensures the flavor is spot on.
• Fork or spatula: To gently mix the salmon mixture without overworking it.
• Burger press (optional): If you want uniform patties, a burger press is a handy tool. I sometimes use my hands for a more rustic feel.
• Non-stick skillet or grill pan: To cook the patties evenly without sticking. A cast-iron skillet is my favorite for a gorgeous golden crust.
• Spatula: For flipping the delicate salmon patties without breaking them apart.
• Toaster: To toast the buns for that crisp, golden bite that complements the tender burger.

Optional Equipment:

• Food processor: If you’re short on time, you can pulse the salmon a few times for a coarser texture.
• Zester: For freshly grated lemon zest, which adds a bright, citrusy kick to your sauce or patty mix.
• Burger thermometer: To ensure the patties are cooked just right—reaching about 145°F internally for optimal doneness.

With these tools on hand, you’re all set to build a salmon burger that’s bursting with flavor. The equipment isn’t fancy, but it helps me achieve the perfect mix of texture, seasoning, and that unforgettable golden crust every time I fire up my skillet or grill.

Directions

Prep

• Start by finely chopping 1 pound of fresh, skinless salmon on a cutting board using a sharp chef’s knife. Aim for a mix of fine and small chunks to achieve a perfect texture.
• Gather your dry ingredients: ½ cup of panko breadcrumbs, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ¼ teaspoon salt, and a pinch of black pepper.
• Grab a medium mixing bowl and toss in the chopped salmon, dry ingredients, 1 egg, and 1 teaspoon of Dijon mustard. Mix everything gently until it combines into a cohesive mixture. Cover and refrigerate for at least 10 minutes to let it firm up.

Make The Sauce

• In a small bowl, stir together ½ cup of mayonnaise, 1 tablespoon of sriracha, 1 teaspoon of Worcestershire sauce, and 1 teaspoon of fresh lemon juice. Taste and adjust the heat level to your preference.
• Chill the sauce in the fridge while the patties are setting. Cold, zesty sauce against the warm salmon burger is a game-changer.

Shaping The Burger Patties

• After chilling, divide the mixture into 4 equally-sized portions. Use your hands to gently shape each portion into a patty about ¾ inch thick.
• To ensure they hold together while cooking, place them on a plate or parchment paper and chill for another 10-15 minutes. Trust me—this step makes them easier to handle later.

Cook

• Heat a non-stick skillet or grill pan over medium heat. Add a drizzle of oil to coat the surface lightly.
• Place the patties in the pan and cook for 3-4 minutes on one side or until you see a golden crust. Resist the temptation to flip them too soon!
• Flip gently using a spatula and cook the other side for another 3-4 minutes. They should be cooked through with a firm texture, but still moist.

Assemble

• Toast 4 brioche buns in the skillet until golden brown to add a slight crunch. You can spread a thin layer of butter for extra flavor.
• Spread a generous amount of the zesty sauce on both top and bottom buns.
• Stack the bottom bun with butterhead lettuce, a salmon patty, a couple of slices of ripe tomato, and avocado slices if you like. Top with the other half of the bun, and you’re ready to go.

Serving Suggestions

• Pair this salmon burger with crispy sweet potato fries or a vibrant side salad.
• Add a dill pickle spear on the side for a briny contrast to the rich flavors.
• For a summer grill-out, serve alongside an ice-cold citrusy beer or sparkling lemonade!

Make-Ahead And Storage Tips

As someone who’s spent countless days flipping burgers of every variety, I can tell you firsthand that planning ahead is a burger-maker’s best friend. Whether you’re prepping for a backyard cookout or just saving time for a busy weeknight, these make-ahead and storage tips will keep your salmon burgers as fresh and flavorful as the moment they hit the grill.

Making the Salmon Patties Ahead of Time

One of the great things about these salmon burgers is that the patties come together quickly and can be prepped in advance. After mixing the salmon mixture and shaping the patties, here’s what I do:

1. Refrigerate the Patties: Lay the formed patties on a parchment-lined baking sheet, making sure they don’t touch. Cover the sheet tightly with plastic wrap and refrigerate for up to 24 hours. This not only saves time but also helps the patties firm up, making them easier to handle during cooking.
2. Freeze for Longer Storage: For those of you (like me) who love having burgers ready to go on a whim, freezing is a perfect option. Wrap each patty individually in plastic wrap, then place them in a single layer in a freezer-safe bag. Be sure to squeeze out the excess air to prevent freezer burn. They’ll keep beautifully for up to 3 months. Just remember to thaw them overnight in the fridge before cooking.

Storing Leftover Cooked Salmon Burgers

If you’ve got leftover cooked patties—because let’s face it, sometimes our eyes are bigger than our stomachs—here’s how to store them properly:

1. Cool Completely: Make sure the burgers have cooled completely to room temperature before storing them. This prevents moisture buildup and keeps the texture intact.
2. Refrigerate: Store the patties in an airtight container, separating layers with parchment paper to avoid sticking. Refrigerate them for up to 3 days. A quick reheat in a skillet or oven will bring them back to life without drying them out.
3. Freezing Option: Yes, even cooked patties can be frozen! Wrap each completely-cooled burger in plastic wrap (or foil) and store them in a freezer-safe bag for up to 2 months. To reheat, thaw them overnight in the fridge and warm in a skillet over medium heat for that perfect golden crust.

Keeping the Toppings and Sauce Fresh

For toppings like lettuce, tomatoes, and avocado, I keep them prepped but separated so they stay crisp and vibrant. You can refrigerate them in airtight containers lined with paper towels for up to 2 days. The zesty sauce can be made ahead and stored in a small jar in the fridge for up to a week.

Conclusion

Salmon burgers are a delicious way to enjoy a wholesome, flavor-packed meal that’s both satisfying and nutritious. Whether you’re a seafood enthusiast or just looking for a creative twist on classic burgers, they’re a fantastic option to add to your recipe collection.

With the right ingredients, tools, and a little prep, you can whip up golden, juicy patties that are perfect for any occasion. Plus, the make-ahead tips make them even more convenient for busy days. Give this recipe a try and savor the goodness of omega-3s in every bite!