Salmon Burgers

The very moment I took my very first bite I decided salmon burgers are terribly underrated.

The salmon burger was so surprisingly delicious. My mouth watered for more. It was then I realized a new love!

To make these gloriously delectable salmon burgers canned salmon is mixed with bread crumbs, onion, garlic, Dijon, mayonnaise, lemon, dill and parsley then formed into burgers, coated in panko and pan-fried to a golden crispy finish.

The panko crumbs give them a nice crusty coating to complement the creamy, flavorful interiors. And a dollop of dill tartar sauce brings out their best.

Aside from being economical, they’re easy to make using pantry ingredients and can also be frozen.

You can serve them on hamburger buns or on skillet flatbreads made bun-size with lettuce, tomato, onion and my sweet and sour dill tartar sauce.

Salmon Burgers

Rating: 51

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: 4 servings

Salmon Burgers

Surprisingly delicious salmon burgers come together in no time using mostly pantry ingredients!


1 can (14.75 oz) skinless, boneless pink salmon, drained and flaked
½ cup seasoned bread crumbs
1 egg, slightly beaten
1 small onion, chopped
2 cloves garlic, chopped
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon dried dill weed
2 tablespoons fresh parsley, chopped
1/8 teaspoon ground black pepper
1/2 cup panko crumbs
vegetable oil, for pan-frying
4 hamburger buns or 8 small flatbreads
lettuce, tomato and onion for serving
dill tartar sauce
1/2 cup regular or low-fat mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon fresh dill, chopped or 1 teaspoon dried dill weed
sea or Kosher salt and fresh black pepper


  1. In a large mixing bowl combine salmon, bread crumbs, egg, onion, garlic, mayonnaise, mustard, lemon juice, dill, parsley and black pepper. Refrigerate mixture 30 minutes, then form into 4 patties. Add the panko to a shallow dish and coat the patties with them, pressing them on with your hands.
  2. Heat a large skillet over medium heat, add enough oil to generously coat bottom of pan. Fry until golden brown on bottom, turn over and continue to cook until browned on both sides.
  3. Serve on toasted hamburger buns or flatbreads topped with lettuce, tomato, onion and tartar sauce as desired.
  4. Tartar Sauce
  5. Combine first three ingredients in a small bowl, season to taste with salt and pepper.


  1. Loy Moore says

    These look wonderful.  I love salmon, but Hubby doesn’t eat fish.  I have been settling for salmon and pasta salad, but I bet I could make these up and fix them over several days.  Your recipes are always great.  Thanks for posting this.

  2. Erin says

    I like using flat bread or English Muffins for buns!  They are crispy, a nice change, and usually less calories as well!  This looks like a great summer burger!

  3. elisabeth@foodandthrfitfinds says

    Reeni-you are so right about the salmon burger being underrated. I must print this recipe for my d-in-law to make for her when they get back from NY. She would go crazy for this…and so am I.
    She also told me specifically a while back (abt. 1 mo.ago) to tell you that she love your blog, and loves all your recipes and photos.
    Love the burger, and the perfect yummy sauce you made with it. Thanks for sharing!

  4. Melanie says

    Made these last night and they were very good.  I substituted fresh tarragon for the dill in the burgers and then used a tarter sauce recipe found on which had dried tarragon in it.  One question on the flatbread,  What kind of flour do you use?  All purpose or bread flour??  Thank you!

    • Reeni says

      Good idea to use tarragon! I used all-purpose but I see no reason why you couldn’t use bread flour if you prefer. I just made another similar flatbread with bread flour and they came out great.

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