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Juicy Homemade Salmon Burgers

Juicy homemade salmon burgers made with finely chopped salmon patties and a simple breadcrumb binder, pan-seared until golden and cooked through. Serve on toasted brioche buns with fresh toppings and tartar sauce or garlic aioli for a restaurant-style texture at home.
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Prep Time 20 minutes
Cook Time 10 minutes
refrigerate 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Salmon Patties
  • 1.5 lb fresh salmon skin removed
  • 0.5 cup panko breadcrumbs
  • 1 egg large
  • 2 tbsp mayonnaise
  • 2 tbsp Dijon mustard
  • 2 green onions finely sliced
  • 2 tbsp fresh parsley chopped
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp lemon juice
For Serving
  • 4 brioche buns
  • 1 lettuce leaves
  • 1 sliced tomato
  • 1 sliced red onion
  • 1 avocado slices
  • 1 tartar sauce or garlic aioli

Equipment

  • 1 sheet pan
  • 1 food processor
  • 1 cast iron skillet

Method
 

Make the salmon patties
  1. Cut the fresh salmon into chunks, then pulse in a food processor until finely chopped but not pureed. Stop as soon as it looks evenly chopped to keep the patties from turning dense.
  2. Transfer the chopped salmon to a bowl and add panko breadcrumbs, egg, mayonnaise, Dijon mustard, green onions, fresh parsley, garlic powder, paprika, salt, black pepper, and lemon juice. Mix gently just until combined so the patties stay tender.
  3. Form the mixture into 4 burger patties. Make them about the same thickness so they cook evenly.
  4. Refrigerate the patties for 20 minutes. This firms up the mixture for cleaner searing and better hold together.
Cook and assemble
  1. Heat a cast iron skillet with a lightly oiled surface over medium heat. Wait until it’s hot enough that the salmon sizzles on contact.
  2. Cook the patties for 4–5 minutes per side until golden and cooked through. Flip once halfway using a steady motion to avoid breaking the patties.
  3. Toast the brioche buns. Toast just until lightly golden for a sturdy base.
  4. Assemble each burger with lettuce leaves, sliced tomato, sliced red onion, avocado slices, and tartar sauce or garlic aioli. Serve immediately while the patties are hot.

Notes

Pro tip: pulse the salmon in short bursts and stop before it becomes paste—chunky fine chop is what keeps burgers juicy. Store cooked patties in an airtight container in the fridge for 3 days; reheat gently in a skillet or oven until warmed through. Freezing is not recommended for the best texture, but you can freeze uncooked formed patties for up to 2 months and cook from refrigerated. For a lighter option, use lettuce wraps instead of brioche buns and keep the sauce to a thin spread.