These easy salmon burgers are a perfect way to transform leftover cooked salmon into a quick, healthy, and flavorful meal. Made from simple pantry staples, these salmon patties are light yet satisfying and packed with protein. They come together in minutes—ideal for a weeknight dinner, a fast lunch, or any seafood-focused meal.
Crisp on the outside and tender inside, these homemade salmon patties deliver fresh seafood flavor without fuss. This easy salmon burger recipe is approachable for cooks at every level and versatile enough to adapt to whatever toppings or sides you prefer.
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Leftovers repurposed
When you have extra grilled or baked salmon, these salmon burgers are one of the easiest and tastiest ways to use it. They’re simple to assemble, quick to cook, and deliver juicy flavor that works well on a bun or over a salad.
I topped mine simply with lettuce and fresh tomatoes and finished them with a light soy-style vinaigrette for a bright, savory finish. Serve on a toasted bun, in a lettuce wrap, or over a bed of greens for a lighter option.
Are salmon burgers healthy?
Yes. Salmon is a nutrient-dense fish rich in omega-3 fatty acids, vitamin B12, selenium, and potassium. These nutrients support heart and brain health and contribute to overall well-being. These salmon patties provide a protein-forward, lower-carb alternative to traditional beef burgers while still feeling indulgent and satisfying.
When possible, opt for sustainably sourced salmon—wild-caught or responsibly farmed—to support healthy fish populations and reduce environmental impact. Choosing sustainable salmon makes your salmon burger better for both you and the planet.
How to make these salmon burgers
This recipe is straightforward: flake cooked salmon and combine it with a binder, a bit of seasoning, and toasted bread or breadcrumbs. Form into patties, chill briefly to help them hold together, then pan-fry or grill until golden and heated through.
Canned salmon works well if you don’t have cooked salmon on hand. I like using a toasted slice of sourdough in place of breadcrumbs—it adds flavor and texture—but plain breadcrumbs, panko, or crushed crackers will work too.
Pro tip: Mix gently. The egg will bind the mixture, so avoid overmixing to keep the patties flaky and tender. Leaving some larger flakes of salmon in the mix gives the burgers a better texture and a more distinct seafood flavor.
Cook the patties in a skillet with a little oil over medium-high heat, about 3 minutes per side, or grill them for a slightly smoky flavor. Avoid flipping more than once and be gentle when turning so the patties hold together. Serve on toasted buns or over a fresh salad.
Storage
These are best when made just before serving, but you can form the patties several hours (or the night) before and refrigerate them, covered, until ready to cook. For longer storage, freeze uncooked patties in a single layer with parchment between them in an airtight container for up to two months.
Topping ideas for salmon burgers
Customize your burger to suit your tastes. Here are some suggestions to get started:
- Classic lettuce, sliced tomato, and red onion
- Melty or creamy cheeses such as Havarti, Jarlsberg, Boursin, feta, goat cheese, smoked gouda, or cheddar
- Avocado or smashed avocado
- A squeeze of fresh lemon juice
- Sliced roasted or fresh red peppers
- Caramelized onions
- Flavorful sauces: mayonnaise, tartar sauce, tzatziki, ranch, or a tangy vinaigrette
- Fresh herbs: dill, parsley, basil, arugula, or microgreens
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How to make salmon burger recipe
Salmon Burgers
Ingredients
- 3 cups cooked salmon (about 1 pound), skin removed
- 1/4 cup sour cream (or plain Greek yogurt or mayonnaise)
- 1 egg
- 1 slice sourdough bread, toasted and crumbled
- 3–4 dashes Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- Light-tasting oil for frying
Instructions
- Place the cooked salmon in a medium bowl and gently break up any large chunks. Remove any bones. Add the sour cream and egg and mix to combine.
- Toast the sourdough, then crumble it into small pieces and add to the salmon mixture. Add Worcestershire sauce and Old Bay seasoning. Gently fold the mixture until combined, taking care not to overmix.
- Form the mixture into four patties about 1½ inches thick. Place the patties on a foil- or parchment-lined tray, cover, and refrigerate for 30 to 60 minutes to help them firm up.
- Heat a thin layer of oil in a large skillet over medium-high heat until shimmering. Cook the patties, without overcrowding the pan, until golden and heated through, about 3 minutes per side.
- Serve the salmon burgers on toasted buns or over a salad with your preferred toppings and sauces.
Notes
These are best served fresh, but patties can be formed ahead and refrigerated. For longer storage, freeze uncooked patties between sheets of parchment in an airtight container for up to two months.
Nutrition (per serving)
Calories: 235 kcal • Carbohydrates: 10 g • Protein: 24 g • Fat: 11 g • Sodium: 171 mg • Potassium: 561 mg
Nutritional information is an estimate and will vary with ingredient brands and portion sizes.