Try my easy Salmon Burger recipe—juicy, flavorful, and ready in about 15 minutes using just six simple ingredients you can find at any grocery store.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Salmon Burgers
- Substitutions
- Variations
- How to make Salmon Burgers
- Leftovers
- Recipe FAQs
- How to cook Salmon Burgers
- Salmon Burger Toppings
- What to serve with Salmon Burgers
- Salmon Burger Recipe
Why this recipe works
These salmon burgers are simple, versatile, and reliably moist. They sear beautifully on a hot grill for a smoky finish, or you can cook them on the stovetop, in the oven or in an air fryer. The oats provide texture and help bind the patties, while lemon and fresh dill brighten the flavor so each bite feels fresh.
I love them straight from the BBQ served in a toasted bun with crisp greens and your favorite burger toppings for an easy, relaxed meal that still feels special.
Ingredients to make Salmon Burgers
- Salmon fillet – remove the skin before preparing. Fresh salmon gives the best texture.
- Oats – add a light crust and help bind the mixture; gluten-free oats work well, or substitute breadcrumbs.
- Lemon juice – use fresh lemon for bright acidity that complements the fish.
- Red pepper flakes – for a gentle kick; adjust to taste.
- Garlic granules – a convenient way to add garlic flavor; alternatively use a small minced garlic clove.
- Fresh dill – brings a citrusy herb note that pairs perfectly with salmon (flat-leaf parsley can be used instead).
See the recipe card below for exact quantities.
Substitutions
- Oats: use regular or panko breadcrumbs instead for a finer texture.
- Garlic: replace with lemon zest if you don’t have garlic on hand.
- Dill: substitute with flat-leaf parsley.
- Lemon juice: lime juice works as an alternative.
Variations
- Spicy: increase red pepper flakes or add chili powder or fresh chopped chili.
- Deluxe: serve on a toasted brioche bun with creamy sauce and crisp salad for a more indulgent burger.
- Kid friendly: involve children in assembling toppings and shaping the patties; keep the spice mild.
How to make Salmon Burgers
Step 1: Roughly cube the skinned salmon. Add the salmon and the remaining ingredients to a food processor and pulse until the mixture just starts to hold together. Avoid over-blending.
Step 2: Divide the mixture into four equal portions and shape into patties.
Step 3: Brush both sides of each patty with a little oil. Cook on a preheated BBQ or nonstick skillet for about 5 minutes per side, until golden and cooked through.
Hint: If the mixture sticks to the sides of the food processor, scrape it down and pulse again to incorporate.
Leftovers
Store leftover salmon burgers in an airtight container in the fridge for 3–4 days. To freeze, cool completely and freeze individually on a tray before transferring to a sealed container; keep frozen for up to 3 months. Reheat gently until piping hot.
Recipe FAQs
Yes. Shape the patties and store them in an airtight container in the fridge for up to two days. Brush with oil and cook when ready.
To recreate grill stripes on the hob, use a ridged grill pan. It gives the same seared lines as a barbecue grate.
Yes. Salmon is a nutritious source of protein and healthy fats. Serving the patties with salad or vegetables keeps the meal light and balanced.
How to cook Salmon Burgers
Brush patties with oil and cook on a preheated BBQ or nonstick skillet for about 5 minutes per side, until golden and cooked through.
Oven method: bake at 200°C for 15 minutes.
Air fryer method: cook at 200°C for about 10 minutes.
Salmon Burger Toppings
Some tasty topping ideas:
- Egg-free mayonnaise or regular mayo
- Gherkins
- Rocket for a peppery bite
- Tzatziki or a cooling yogurt-dill sauce
- Sliced tomato
What to serve with Salmon Burgers
Great side dishes include courgette (zucchini) salad, Mediterranean roasted vegetables, loaded potato skins, oven or air fryer chips, mashed peas, cabbage slaw, or a simple three-bean salad.
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Salmon Burger
Equipment
- Chopping board
- Sharp knife
- Food processor
- Shallow frying pan or BBQ
Ingredients
- 500 g salmon fillet, skinned
- ½ cup gluten-free oats (or breadcrumbs)
- ½ lemon, juice only
- ¼ tsp chilli flakes
- ¼ tsp garlic granules (or 1 small garlic clove)
- Small handful fresh dill (or flat-leaf parsley)
- Large pinch salt and black pepper
- Oil for brushing
- Burger buns and toppings, to serve
Instructions
- Roughly chop the skinned salmon into cubes and add to a food processor with the oats, lemon juice, chilli flakes, garlic granules, dill, salt and pepper. Pulse until the mixture just starts to stick together—do not over-blend.
- Divide into four equal portions and shape each into a patty.
- Brush both sides with oil and cook on a preheated BBQ or in a frying pan for about 5 minutes per side, until cooked through. Oven: bake at 200°C for 15 minutes. Air fryer: cook at 200°C for 10 minutes.
Notes
Step-by-step photos: The post includes photos to guide each step.
Substitutions & variations: See the sections above for alternatives.
To store: Keep in the fridge for 3–4 days in an airtight container.
To freeze: Cool, freeze for up to 3 months, then defrost and reheat until piping hot.
Tips: Use a food processor for the best texture; oats make a great gluten-free binder; avoid overcooking to keep the patties moist.
Nutrition
