Make Ahead Instructions
Patties can be made 1–2 days in advance or freeze (uncooked) for up to 1 month.
Storage and Freezing
Store cooked patties in a covered container for up to 2 days in the fridge.
Reheat cooked patties covered in microwave or skillet.
Once assembled, best eaten fresh

The Ultimate Salmon Burger
Juicy, flavorful salmon burgers that come together fast—fresh, zesty, and perfect for weeknight dinners.
These quick and easy salmon burgers are made with fresh herbs, lemon, and a touch of Dijon for brightness, then pan-seared to golden perfection. Served on a bun with greens and a simple sweet chili drizzle, they’re a delicious and healthier twist on a classic burger.
Servings:
4
Cook Time:
4
Cook Time:
4
Diffculty:
Easy
Prep Time
20 minutes
Ingredients
Salmon Patties 1 lb boneless, skinless salmon, cut into 1–2″ pieces (can be fresh or thawed frozen)
2 green onions (about ½ cup when sliced) ⅓ cup loosely packed fresh basil
⅓ cup panko breadcrumbs (use gluten-free if needed)
2 Tbsp lemon juice
1½ Tbsp mayonnaise (use egg-free if needed)
2 tsp Dijon mustard
½ tsp sea salt Neutral high-heat oil (e.g., avocado or canola) for cooking
Quick Sweet Chili Sauce (or use store‑bought)
2 Tbsp honey ½ tsp red pepper flakes
½ tsp rice vinegar
For Serving Baby greens or lettuce (instead of kale slaw) Hamburger buns (opt for gluten‑free/dairy‑free if needed)
Additional mayonnaise (or egg‑free mayo)
Sliced tomato
Sliced avocado (optional)
Cooking Instructions
Make patties:
In a food processor, blend about ⅓ cup of the salmon into a smooth paste.
Add the remaining salmon cubes, green onions, basil, breadcrumbs, lemon juice, mayo, mustard, and salt. Pulse until mixture is cohesive (about 20 pulses), stirring between pulses.
Divide into 4 even patties (~½–¾ cup each). If too wet, add extra breadcrumbs. Optionally chill 10 minutes.
Cook patties:
Heat a thin layer of oil in a skillet (nonstick or cast iron) over medium.
Cook 3–4 minutes per side until golden and cooked through. Grill option: preheat and oil grill or grill pan.
Make sauce, if not using store bought:
Whisk together honey, red pepper flakes, and rice vinegar. Set aside.
Assemble burgers:
Optional: toast buns.
Spread mayo on bottom bun, top with a salmon patty, then slice tomato, drizzle sweet chili sauce, layer greens, and add avocado. Finish with top bun.
How To Serve
Serve with a side salad, oven fries, corn or your favorite vegetable side
Notes
Canned salmon can be used: use 3 × 5 oz cans or 2 × 7.5 oz cans (drained). Add one egg and more breadcrumbs; omit salt. Chop herbs finely and mix by hand—skip the food processor.