Some meals just feel like comfort: a warm toasted bun, a crispy-edged salmon patty that stays juicy, and a creamy sauce that makes the whole thing completely irresistible. This salmon burger is also easy, quick for weeknights, and can be made budget-friendly with canned salmon—no fancy ingredients required.
Why You’ll Love This Salmon Burger
- Easy & fast: ready in about 20–25 minutes
- Cozy comfort food: warm, satisfying, and filling
- Crispy + juicy: golden crust, tender inside
- Creamy sauce: bright lemon + dill = perfect match
- Budget option: canned salmon works beautifully
Ingredients (Makes 4 burgers)
For the salmon patties
- 2 cans salmon, drained (about 240–280 g / 8–10 oz drained) or 400 g / 14 oz fresh salmon, finely chopped
- 1 large egg
- 60 g / ½ cup breadcrumbs (plus 1–2 tbsp more if needed)
- 1 small onion, finely diced (or 3 scallions/green onions)
- 1 garlic clove, grated (optional)
- 1 tbsp Dijon mustard (optional but delicious)
- 1 tbsp lemon juice
- 1 tbsp chopped fresh dill (or parsley)
- Salt and black pepper
- 2 tbsp oil for frying
Creamy dill sauce
- 150 g / ⅔ cup Greek yogurt or sour cream
- 1–2 tbsp mayonnaise (optional, for extra creaminess)
- 1 tbsp lemon juice
- 1 tsp honey or sugar (optional, balances the tang)
- Dill (fresh or dried), salt, pepper
To assemble
- 4 burger buns
- Lettuce, cucumber, tomato
- Red onion (optional)
- Cheese (optional)
- Extras: pickles, coleslaw (amazing with salmon)
How to Make It (Realistic, Tested Steps)
1) Make the sauce (2 minutes)
In a small bowl, mix yogurt/sour cream with lemon juice, dill, salt, and pepper. Stir in mayo if using. Set aside.
2) Prep the salmon
- Canned salmon: drain well, then flake with a fork. Remove any large skin/bones if you prefer (many are soft and edible, but it’s totally up to you).
- Fresh salmon: finely chop with a knife (don’t blend into a paste—chopping keeps the texture juicy).
3) Mix the patty mixture
In a bowl combine: salmon + onion + egg + breadcrumbs + lemon juice + herbs + salt/pepper (+ Dijon, garlic if using).
Texture check: You want a mixture that holds together when pressed.
- Too wet? Add 1–2 tbsp breadcrumbs.
- Too dry? Add 1 tbsp yogurt/sour cream or a tiny splash of lemon juice.
4) Shape the patties (key for staying juicy)
Form 4 patties, about 1.5–2 cm / ½–¾ inch thick.
If you have time, chill them 10 minutes—this helps them hold together and cook up crisp.
5) Pan-fry for crispy edges
Heat oil in a skillet over medium to medium-high heat. Cook patties 3–4 minutes per side until golden and crisp.
Tips:
- Don’t press down while cooking (it squeezes out moisture).
- If they brown too fast, lower the heat slightly.
6) Assemble your salmon burgers
Toast buns (30–60 seconds cut-side down in the pan).
Spread sauce on the bottom bun, add lettuce, salmon patty, extra sauce, then tomato/cucumber/red onion. Top bun and enjoy.
Pro Tips for Perfect Salmon Burgers
- Crispier crust: lightly dust patties with a little extra breadcrumbs right before frying.
- Budget-friendly but “wow”: canned salmon + dill sauce + pickles = restaurant vibe.
- Meal prep: shape patties ahead and refrigerate up to 24 hours.
- Freezer: freeze uncooked patties; thaw in the fridge, then cook as usual.
Easy Variations
- Spicy creamy: add sriracha or chili flakes to the sauce.
- Asian-style: swap lemon for lime + add a few drops of soy sauce, top with cucumber ribbons and shredded carrot.
- Cheesy: mix 2–3 tbsp grated cheddar into the patty mixture for extra richness.
