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Juicy Homemade Salmon Burgers

Juicy homemade salmon burgers with a crisp, golden sear and tender, finely chopped texture. Pan-fry patties until cooked through, then serve with a bright lemon dill Greek yogurt sauce.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Salmon Burgers
  • 1.5 lb fresh skinless salmon finely chopped into small pieces; do not puree
  • 0.5 cup panko breadcrumbs
  • 1 large egg
  • 2 tbsp mayonnaise
  • 2 tsp Dijon mustard
  • 2 green onions finely sliced
  • 2 tbsp chopped fresh parsley
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp olive oil
Lemon Dill Sauce
  • 0.5 cup Greek yogurt
  • 2 tbsp mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tbsp chopped fresh dill
  • 0.5 tsp garlic powder
  • 1 salt and pepper to taste
For Serving
  • 4 brioche burger buns
  • 1 lettuce leaves
  • 1 tomato slices
  • 1 red onion slices
  • 1 avocado slices optional
  • 1 pickles

Equipment

  • 1 cast iron skillet

Method
 

Make the salmon patties
  1. Finely chop the fresh skinless salmon into small pieces, keeping the texture chunky rather than pureed.
  2. In a large bowl, combine salmon, panko breadcrumbs, egg, mayonnaise, Dijon mustard, green onions, chopped fresh parsley, lemon juice, lemon zest, garlic powder, onion powder, smoked paprika, salt, and black pepper.
  3. Mix gently until just combined so the burgers stay tender and don’t become paste-like.
  4. Shape the mixture into four equal burger patties and press lightly so they hold their shape.
  5. Refrigerate the patties for 15 minutes so they firm up and cook cleanly.
Cook and finish
  1. Heat olive oil in a large skillet over medium heat until it shimmers.
  2. Cook the patties for 4–5 minutes per side until golden brown and cooked through, flipping once for the best crust.
  3. Stir together Greek yogurt, mayonnaise, fresh lemon juice, chopped fresh dill, garlic powder, and salt and pepper to taste.
  4. Toast brioche burger buns if desired until lightly golden and crisp.
Assemble
  1. Build each burger with lettuce leaves, tomato slices, red onion slices, a salmon patty, lemon dill sauce, and avocado slices if using.
  2. Add pickles to each burger for tang and serve immediately while the patties are hot.

Notes

For the juiciest salmon burgers, chop the salmon finely but keep it from turning into paste, and mix just until the ingredients bind. Refrigerate formed patties for up to 24 hours before cooking; cook leftovers keep in the fridge up to 3 days and reheat gently. Freezing formed uncooked patties is not recommended because they can lose texture. For a lighter option, use 0% Greek yogurt in the lemon dill sauce.