The Best Salmon Burgers

Enjoy these hearty Best Salmon Burgers for a flavorful, easy, and healthy dinner the whole family will love!

I grew up eating a lottttt of salmon.

I remember my dad grilling it outside or baking it for dinner topped with this wonderful seafood seasoning. I remember my mom whipping up her famous salmon dip made with canned salmon, cream cheese, lemon juice, onion, liquid smoke, and horseradish for Jewish holidays.

Given my love for salmon, it was high time to post the salmon burger recipe that I make at home on a regular basis.

You've seen salmon burger recipes make an appearance on here before, like my Kale and Broccoli Salmon Burgers and Goat Cheese and Spinach Salmon Burgers from way back when in 2012. But today's version is my gold standard!

"Atlantic" salmon is code for farmed salmon. There is responsibly sourced farmed salmon, such as the Verlasso® brand out of Chile, which is what we use at Alchemy in order to keep prices affordable for our customers.

It's the highest quality, most sustainable farmed option and the salmon are raised in conditions nearly identical to wild salmon.

I buy frozen wild salmon at Costco and defrost it when I want whole salmon fillets. I also keep canned wild salmon on hand all the time because salmon burgers are so DELISH!

Choosing Between Wild and Farmed Salmon

While it is more expensive, wild-caught salmon is usually the most sustainable kind of salmon for the environment and also the most nutritious (wild salmon has more omega-3's due to their natural diet).

The Monterey Bay Aquarium Seafood Watch is my favorite resource when it comes to science-based recommendations for ocean-friendly seafood choices.

Per the Monterey Bay Aquarium Seafood Watch, here are some simple guidelines to follow when shopping for salmon:

• Look for wild-caught salmon that’s eco-certified by the Marine Stewardship Council
• Say, "No, thanks" to farmed salmon unless it’s:
  • farmed in indoor recirculating tanks
  • farmed by Nordic Blu in Norway
  • sold under the brand names Verlasso®, Sixty South or Blue Circle Foods®
  • farmed in Maine, British Columbia, the Faroe Islands or Scotland’s Orkney Islands
  • eco-certified by the Aquaculture Stewardship Council

Is Canned Salmon Healthy?

Fresh wild salmon, canned wild salmon, it's all GOOD! The nice thing about using canned salmon here is that it's WAY cheaper than fresh or frozen salmon and still tastes amazing. The nutrition stats for salmon are off the charts!

Packed with brain-boosting omega-3 fatty acids, regularly consuming wild salmon may boost heart health and help combat inflammation. Salmon is also loaded of vitamin B12, selenium, and vitamin D.

How to Make the Best Salmon Burgers

• Eggs and breadcrumbs help hold these babies together, but draining the salmon is super important to get rid of any extra liquid that makes the burgers fall apart. Sautéing the veggies before hand helps reduce moisture, as well.
• Handle the patties carefully when you're forming them. If for some reason you can't form patties, add more breadcrumbs. Freezing the burgers helps firm them up prior to cooking.
• Flavor, flavor, flavor! Mayo adds a wonderful richness that's complimented by the tangy Dijon, fresh parsley, and flavorful veggies. I often add fresh or dried dill and a squeeze of lemon juice, too.
• Make sure the oil is nice and hot so the burgers get that beautiful browning. A drop of water on the pan should sizzle.

Do These Freeze well?

Indeed! These patties freeze like a dream, making dinner a breeze. Once patties are frozen in a single layer on the baking sheet, simply place them in a ziplock baggie. You can also individually wrap each one, if desired. Defrost overnight before pan prying.

How to Serve Salmon Burgers

I love serving these beauties with plenty of Dijon mustard, some butter lettuce, and roasted potatoes. I've also enjoyed them open-faced on a piece of toasty sourdough slathered in Dijon. You can also chop one up and devour it in a loaded salad.

If you love this recipe, please let me know by leaving a 5-star rating and/or comment! I hope you adore it as much as I do.

CRAVING MORE SEAFOOD GOODNESS? DON’T MISS MY OTHER GO-TO RECIPES:

• Grilled Fish Tacos with Strawberry Avocado Salsa
• Healthy Salmon Corn Chowder
• Sheet Pan Mediterranean Snapper
• Seared Fish with Zucchini Farro and Olive Tapenade

Get your gorgeous salmon on, pretty people!

The Best Salmon Burgers Recipe

★★★★★ 5 from 17 reviews

• Author: Alexis Joseph | Hummusapien
• Prep Time: 25 min
• Cook Time: 10 min
• Total Time: 35 minutes
• Yield: 4 1x
• Category: Main Meals
• Method: Stovetop

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Description

Enjoy these hearty Salmon Burgers for a flavorful, easy, and healthy dinner the whole family will love!

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Ingredients

Scale 1x2x3x

• 1-14.5oz can wild salmon, drained well, bones/skin removed
• 1 tbsp extra virgin olive oil (plus more for cooking)
• 1 medium onion, diced
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 2 large eggs, whisked
• 2 tbsp quality mayonnaise
• 1 tbsp Dijon mustard (plus more for serving)
• ½ cup breadcrumbs or almond flour
• ⅓ cup parsley, finely chopped
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• Optional: 3 oz goat or feta cheese

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Instructions

1. Line a baking sheet with parchment paper. Drain salmon very well and carefully remove the bones and skin. Place in a large mixing bowl and set aside.
2. Heat oil in a large skillet over medium heat (you’ll use this later to cook burgers). Add bell pepper and onion and cook for 6 minutes, or until softened. Add garlic and cook for another minute. Remove from heat and set aside to cool.
3. To mixing bowl with salmon, add beaten eggs, mayonnaise, Dijon, bread crumbs, parsley, salt, pepper, optional cheese, and peppers and onions. Use your hands to mix until well combined. Carefully form into 4-6 patties and place on baking sheet. Freeze for 20 minutes.
4. Once they’re almost done freezing, heat enough oil over medium heat to cover the bottom of the large skillet. Cook burgers for 3-4 minutes per side, or until golden brown. Serve with Dijon on buns or greens.

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Notes

These freeze well! Once frozen, simple place them in a ziplock baggie (you can also individually wrap each one, if desired). Defrost overnight before pan prying.

Recipe by Alexis Joseph of Hummusapien™. Photos by Eat Love Eats.