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About This Recipe
Meet my new favorite way to eat salmon—in BURGER form 😋!
Not only are these Salmon Burgers nutritious, providing an adequate source of good quality protein and healthy omega-3 fatty acids, but they’re also quick to make with simple ingredients.
Just 20 minutes and THAT’S IT! Ten minutes to prepare and 10 minutes to cook. It doesn’t get better than that!
Pair these burgers with a side salad, air fryer green beans, or roasted potatoes for a complete meal. I also INSIST you make this lemon dill sauce for salmon. It’s so good I could drink it.
I love having different options to get in protein besides just chicken and these healthy salmon burgers are a great way to mix things up. I think you’ll be surprised at just how much you love them!
Also be sure to check out my bang bang salmon bites and sushi salmon bowls which are two of my other favorite salmon recipes!!!
Why You’ll Love This Healthy Salmon Burger Recipe
- Perfect for a busy weeknight or to meal prep for lunches!
- 10 minute to prep + 10 minute to bake = done in 20 minutes!
- A great way to get heart healthy omega-3s.
- A great snacky type meal loved by kids and adults
- Absolute flavor explosion paired with the best lemon dill sauce
- Fresh Salmon – I used Atlantic Salmon but you could use wild salmon if you prefer!
- Dijon mustard
- Shallots
- Herbs – I used fresh cilantro, parsley, and fresh dill. Use your favorite!
- Seasonings – Grab some salt, black pepper, paprika, and dill.
- Breadcrumbs – use gluten-free if needed.
- Olive oil
- Mayo – I used light mayo.
- Greek yogurt – I used plain, nonfat Greek yogurt.
- Lemon – for the juice and zest.
- Buns of choice – I love brioche or ciabatta. Use gluten-free if needed!
- Favorite Toppings of choice – I used tomato, red onion, and butter leaf lettuce.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Remove the skin from the fish. Cut the salmon fillet into 1-inch pieces. Then add salmon cubes, Dijon mustard, shallots, fresh herbs, salt, pepper, and paprika to a food processor. Pulse and scrape down sides until mixed together well. There should be some small chunks left. Do not overly puree.
2. Transfer the salmon mixture to a medium-sized bowl and add the breadcrumbs.
3. Mix with a spatula until combined.
4. Evenly divide the salmon burger mixture into four portions, about 4-oz. each. Then, shape into patties.
Cook on the Stovetop: Heat a grill pan, large cast iron, or nonstick skillet over medium-high heat. Evenly grease the surface of the pan with the olive oil. Once the pan is shiny, add the patties. Cook until golden brown, about 3 to 4 minutes. Flip and cook for another 2 to 4 minutes or until cooked to liking.
Cook on the Grill: Heat grill over medium heat. Oil the grill grates. Once hot, add the patties. Cover and cook until char marks appear, about 3 to 4 minutes. Flip and cook for another 2 to 4 minutes or until cooked to liking. Right before serving, grill the hamburger buns cut-side down for 2-3 minutes. Add 1 tablespoon of lemon dill sauce to each toasted bottom bun. Top with a salmon patty, tomato, onion, and lettuce.
5. In a small bowl, add all the ingredients for the Lemon Dill Sauce.
Refrigerate burgers and sauce separately in an airtight container for up to 2 days.
To Freeze: individually wrap cooked or uncooked burgers and store them in an airtight freezer-safe storage container for up to 3 months. Let the frozen salmon burgers thaw overnight in the refrigerator before reheating or cooking.
To Reheat: gently reheat burgers in a nonstick skillet on the stovetop over medium-low heat. I also like to splash a bit of water into the skillet and then cover it to help the burgers steam.
Build A Low Carb Meal
For a lower carb version, serve salmon patty without the bun. Enjoy with a side of vegetables or over a bed of greens. And definitely don’t forget the lemon dill sauce!
What internal temperature should the patties reach when they’re done?
For best results, you’ll want to cook your salmon patties until they reach about 130ºF (54ºC).
How do I store the leftover salmon patties?
Refrigerate burgers and sauce separately in an airtight container for up to 2 days. To freeze, individually wrap cooked or uncooked burgers and store them in an airtight freezer-safe storage container for up to 3 months. Let the frozen salmon burgers thaw overnight in the refrigerator before reheating or cooking.
How do I reheat these salmon burger patties?
Gently reheat burgers in a nonstick skillet on the stovetop over medium-low heat. I also like to splash a bit of water into the skillet and then cover it to help the burgers steam.
What should I pair my salmon burgers with?
I love pairing these easy salmon burgers with a side salad, air fryer green beans, sweet potato fries, or roasted potatoes. You can also use just to patties to pair with pasta salad, a hot/cold salad or any other type of meal you need a protein source for! They’re also great in wraps as well!
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Healthy Salmon Burgers with Lemon Dill Sauce
Ingredients
Salmon patties:
- 1 lb. Atlantic salmon skinless
- 2 Tbsp dijon mustard (30g)
- 1/4 cup minced shallots (25g)
- 3 Tbsp fresh chopped dill or any other herbs you have on hand
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp paprika
- 1/4 cup breadcrumbs (28g)
- 1/2 Tbsp olive oil (7g)
Lemon dill sauce:
- 1/4 cup light mayonnaise (60g)
- 2 Tbsp dijon mustard (30g)
- 2 Tbsp Greek yogurt (30g)
- 1 Tbsp minced shallots (8g)
- 1 Tbsp chopped dill
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1/4 tsp paprika
Assemble burger:
- 4 hamburger buns of choice I love brioche or ciabatta
- Lemon dill sauce
- 4 slices tomato
- 4 slices red onion thinly sliced
- 4 pieces butter leaf lettuce
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Instructions
Salmon Patties:
- If still attached, remove the skin from the fish. Cut the salmon fillet into 1-inch pieces. Trim off and discard any gray areas from beneath the fillet.
- In a food processor or blender, add salmon cubes, dijon mustard, shallots, fresh herbs, salt, pepper, and paprika. Pulse and scrape down sides until mixed together well. There should be some small chunks and not overly pureed.
- Transfer the salmon mixture to a medium-sized bowl. Add the breadcrumbs, mix with a spatula until combined.
- Evenly divide the salmon mixture into four portions (about 4-oz. each) then shape into patties.
Lemon Dill Sauce:
- In a small bowl, combine all the ingredients. This sauce is packed with a lot of flavor so feel free to add more mayo or yogurt to adjust the taste to your liking.
Cook the Burgers
- Cook on the Stovetop: Heat a grill pan, large cast iron, or nonstick skillet over medium-high heat. Evenly grease the surface of the pan with the olive oil. Once the oil is shiny, add the patties. Cook until golden brown, about 3 to 4 minutes. Flip and cook for another 2 to 4 minutes or until cooked to liking.
- Cook on the Grill: Heat grill over medium heat. Oil the grill grates. Once hot, add the patties. Cover and cook until char marks appear, about 3 to 4 minutes. Flip and cook for another 2 to 4 minutes or until cooked to liking.
Serving the Burgers:
- Right before serving, grill the buns cut-side down for 2-3 minutes.
- Add 1 tablespoon of lemon dill sauce to each toasted bottom bun.
- Top with a salmon patty, tomato, onion, lettuce and the other side of the bun. And enjoy!
Equipment
- Instant Read Meat Thermometer optional
Notes
MFP entry: LFF Lemon Dill Sauce
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
