Our fresh Salmon Burger is packed with so much great flavor, the perfect way to change up your weekly burger night! Made with simple ingredients, like real salmon, fresh herbs, and topped with the most amazing green goddess slaw, avocado slices, quick pickled onions, and some microgreens!
Simple Salmon Burgers Recipe
You will find us grilling up the perfect burger recipes all summer long! A few of our favorites are the classic bacon cheeseburger, turkey burger, chicken burger, shrimp burger, but this easy salmon burger recipe might be our new favorite burger recipe. You can top these fresh salmon burgers any way you want, but we highly recommend the toppings that we listed out in the recipe card below. The flavor combination is so good!
And if are looking for another amazing burger recipe, try our Pork Burger with a Spicy Mayo Slaw!
What You Will Need
- raw salmon fillets – some people like to use canned salmon, but we love cutting fresh salmon fillets into large chunks and pulsing in a food processor.
- celery & sweet yellow onion – finely mince both for some added flavor!
- fresh chives, dill, & parsley – a perfect combination of fresh herbs that nicely compliment the fresh salmon.
- dijon mustard & garlic – just a little bit of each for the best flavor depth in these burgers.
- lemon zest – a touch of acidity to amplify and lighten all those added flavors!
- Old Bay seasoning, kosher salt, & ground black pepper – simple seasonings that are always a must when cooking any type of fish.
- breadcrumbs – either grab some at the local grocery store or make your own!
- butter – one tablespoon in the hot skillet to cook up your salmon burgers.
- coleslaw mix + green goddess salad dressing – mix together in a large bowl for a fresh and creamy slaw that is an essential piece of these homemade salmon burgers.
- hamburger buns – just grab your favorite, brioche buns, whole wheat, gluten-free, etc.
- toppings: quick pickled onions, avocado slices, microgreens or arugula.
How To Make Salmon Burgers
The first step to making these quick salmon burgers, are to prep the burger toppings. We start by whipping up the green goddess salad dressing in a small food processor and the quick pickled onions in a small bowl or mason jar. Once they are ready, place them in the fridge until ready to use.
Now take turns pulsing the onion and celery in the food processor to create a finely minced texture.
Use a sharp knife and cutting board to remove the skin from the salmon and cut the fillets into 1-inch chunks. Place them in the food processor.
Add the rest of the burger ingredients to the food processor.
Quickly pulse 1-2 times so they are cut into smaller chunks, but not pulverized.
Place the salmon mixture in a medium bowl and gently fold in the breadcrumbs.
Next, form the salmon burger patties and sprinkle the outside of them with some additional bread crumbs.
Bring a cast iron skillet to a medium heat, add the butter to melt, and then cook the burgers for 4-5 minutes per side or until their internal temperature reaches 135 degrees F (use a meat thermometer). They should be nice and golden brown on the outside.
While the burgers rest for about 5 minutes. Quickly mix together the green goddess dressing with the coleslaw mix.
Now it’s time to top that burger! On the bottom bun, place some green goddess slaw, add the salmon burger, and top with red onions and avocado slices.
Salmon Burger Toppings
There are so many great topping options for a classic salmon burger! In this recipe we used fresh avocado slices, quick pickled red onion slices, green goddess slaw, and a few microgreens. You could also add a dill sauce, tomato slices, lettuce leaves, cucumber slices, grilled pineapple, green onions, or any of your other favorite toppings.
Option to add a drizzle of green goddess dressing for some added sauce and then place the other half of the bun on top.
How To Serve Salmon Burgers
These perfectly cooked salmon burgers can be served with just about anything! If you make a big batch of the green goddess dressing you can drizzle some over a side salad, make some grilled potato wedges, sweet potato fries, grilled asparagus, or grilled broccoli.
- Cooking techniques: in the recipe card, we show you how to cook these burgers on the stovetop in a large skillet. But you could also cook them directly on a preheated grill! Just grill them over direct heat (or on a grill pan) for 3-4 minutes per side and then move to indirect heat until they reach an internal temp of 135 degrees F.
- Meal prep: these salmon patties can be made the day before cooking and stored in an airtight container in the fridge. Just pull them out when you are ready to cook!
- Frozen: whether you are cooking the burgers first or not, individually wrap the patties in plastic wrap, stack in a freezer safe container with parchment paper in between burgers and store for up to 3 months. Let them thaw overnight in the fridge and then reheat.
Made this recipe and loved it?! We would love it if you would take a minute andleave a star rating and review– it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Other Burger Recipes You Might Like
- Smoked Burgers
- Buffalo Chicken Burgers
- Caprese Burger
- Avocado Turkey Burger
- Bison Burger
Salmon Burger – a delicious, flavorful salmon burger recipe paired with a cool and creamy green goddess slaw!
- 1lb fresh salmon, remove skin
- 2 tablespoons celery, minced
- 3 tablespoons sweet yellow onion, minced
- 1 heaping tablespoon fresh dill, roughly chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon garlic, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon lemon zest, grated
- 2 teaspoons Old Bay seasoning
- 1/4 cup + 1 tablespoon breadcrumbs (regular or gluten-free)
- 1 tablespoon butter
Green Goddess Slaw
- 2 cups coleslaw cabbage mix
- 1/2 cup homemade green goddess dressing*
- 4 buns of your choice (regular or gluten-free)
- 1 avocado, sliced
- quick pickled onions
- (optional) kale microgreens or arugula
- Prep Dressing + Onions: If you are making the homemade green goddess dressing and quick pickled onions – prepare those now and place in the refrigerator.
- Prep Salmon + Celery + Onions: Cut the salmon into 1 inch chunks. Separately, place some celery in a food processor and process until minced. Set aside 2 tablespoons. Repeat with onion (the celery and onion need to be finely minced so the texture of the burger is spot on and it holds together better).
- Pulse Ingredients: Add salmon, minced celery, minced onion, dill, chives, parsley, dijon mustard, garlic, kosher salt, ground black pepper, lemon zest and Old Bay seasoning to a food processor. Pulse just 1-2 times or until the salmon is no longer in 1 inch chunks, but it also isn’t pulverized. We are looking for smaller chunks (you shouldn’t need to pulse more than 3 times).
- Form Patties: Pour salmon mixture out into a bowl and add 1/4 cup of the bread crumbs. Use a spoon to fold in (this will act as a binder). Form salmon mixture into 3-4 patties. Sprinkle each side with some breadcrumbs (this helps form a little crust when cooking which also helps the burger hold its form).
- Cook: Bring a large cast iron skillet to medium-high heat. Add butter, let melt and swirl to coat the pan. Add burgers to the pan and let cook 4-5 minutes per side or until the center reaches an internal temperature of 135 degrees F. You can turn down the heat, as needed, if the outside is getting too dark.
- Rest: Remove from pan and let rest 5 minutes. In a medium bowl combine the coleslaw mix and green goddess dressing. Toss to combine.
- Build your burger: take your bottom bun and load it up with the Green Goddess Slaw. Top with a burger and then some quick-pickled onions, sliced avocado and then some arugula (or micro-greens) – if using. If you have extra green goddess dressing feel free to add a little to your top bun before placing on top. Enjoy!
- *Green Goddess Dressing: I can’t recommend our homemade green goddess dressing enough here – when I initially tested this recipe I took a shortcut and got some store-bought green goddess dressing .. it just isn’t the same! Of course if you have a brand you know and love go for it, but just know it is worth it to make the homemade stuff and the recipe will turn out the best that way!
- Quick Pickled Onions: you can just use thinly sliced raw red onion instead here if you don’t want to pickle them.
- Number of Burgers: you can either make 4 smaller burgers or 3 bigger burgers, totally up to you – the bigger burgers will just have to cook a bit longer of course!
- Grilled: you can definitely grill these if you want – ensure grill grates are very clean and greased. Bring grill to medium-high heat and cook over direct heat for 3-4 minutes per side, then move to indirect heat until they reach an internal temp of 135 degrees F. – feel free to put down a piece of heavy duty foil or other grill mat if you prefer!
- Storage: store leftover burgers in an airtight container in the refrigerator for up to 3 days.
- Serving Size: 1 burger
- Calories: 624
- Sugar: 8.1 g
- Sodium: 1188.8 mg
- Fat: 29.4 g
- Carbohydrates: 55.4 g
- Protein: 37.7 g
- Cholesterol: 77.8 mg
Keywords: salmon burger
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What to Serve With Costco's Salmon Burgers. Usually, salmon burgers are served in form of sandwiches with some onion, tomato, mayo, ketchup, mustard, and pickles. However, you can serve them in more ways than that, such as with a fresh salad like cucumber and carrot salad or corn salad.What are the ingredients in Costco salmon burgers? ›
Salmon Burgers: Ingredients: PINK AND/OR KETA SALMON, WATER, CANOLA OIL, CONTAINS 2% OR LESS OF: GROUND ONION, SEA SALT, LEMON JUICE FROM CONCENTRATE, GARLIC POWDER, POTATO EXTRACT, BEET JUICE, ANNATTO (COLOR), WHITE PEPPER, MUSTARD FLOUR, MESQUITE SMOKE FLAVOR, ROSEMARY EXTRACT. PARFRIED IN SOYBEAN AND/OR CANOLA OIL.Are salmon burgers healthy for you? ›
Rich in Omega-3s and vitamin-B, salmon burgers are healthy and light alternatives to add to your burger repertoire, along with Avocado Burger with Chipotle Yogurt Sauce and Avocado Tuna Cakes.Do I need to wash salmon from Costco? ›
The USDA cautions: “do not rinse raw fish, seafood, meat, and poultry. Bacteria in these raw juices can splash and spread to other foods and surfaces. Cooking foods thoroughly will kill harmful bacteria.” You remove the skin.Should I defrost salmon burgers before cooking? ›
If you desire to cook your salmon burgers in the oven, we recommend thawing your burgers before and preheating oven with the broiler.What keep salmon patties falling apart? ›
Why Do Salmon Patties Fall Apart? Salmon patties need bread crumbs to hold them together. If your patties are too wet they will fall apart. If they seem like they are too wet, add some more breadcrumbs and mix them in and you should be in good shape.What cheese goes well with salmon burgers? ›
American cheese is obviously the gold standard for topping a beef burger, but something about salmon and cheddar just doesn't quite work for us. We still need a good melting cheese, though, and dill havarti is—to us—a salmon burgers' most perfect cheesy partner.What is the white stuff coming out of salmon burger? ›
That white slimy stuff is called albumin, and it's actually just a harmless (albeit pretty gross-looking) protein that solidifies as salmon cooks.Why is Costco salmon so pink? ›
How Do Farmers Make Salmon Pink? Since consumers don't want gray salmon, farmers feed these fish a supplement called astaxanthin, which gets absorbed into their flesh and makes them pink.What is the difference between salmon patties and salmon burgers? ›
Salmon burgers are fishcakes that are typically made from salmon in the style of a hamburger. A salmon patty is made from a combination of canned salmon, chopped peppers, eggs, and Panko.
Compare a 3 ounce serving of lean ground beef to a 3 ounce serving of salmon: the beef has 15g of fat compared to the 4g of salmon. Speaking of fat, fish contain large amounts of omega-3 fatty acids which is an unsaturated fat that benefits the heart rather than increasing the risk of heart disease.Is salmon better for you than meat? ›
A study places salmon, sardines and anchovies among the most beneficial types of fish due to their high protein content. Grilled, boiled or steamed, fish is nutritionally far more highly recommended than meat. In fact, there's little that can trump it.Which part of salmon is the healthiest? ›
The skin of a salmon contains the highest concentration of omega-3 fatty acids on the fish. There's strong evidence that these fatty acids can reduce triglyceride levels and decrease your chances of heart disease, according to the Mayo Clinic.What happens if you don't rinse salmon before cooking? ›
You don't need to rinse fish, chicken, pork, or any other meat before cooking. Not only does it not get rid of bacteria, it spreads bacteria (if water splashes from the sink in the process of rinsing). What kills bacteria much more effectively is cooking.How should I season my salmon? ›
Seasoning salmon with salt and pepper for baking is exactly like seasoning it for any other cooking process: Pat it dry, sprinkle all sides with salt and pepper (including skin if your fish has it) and use a lighter touch if you're adding salty or peppery ingredients later.Is Costco salmon OK? ›
Safe to Eat Raw: If the salmon is from a trusted source like Costco, it is safe to eat raw. Costco's smoking process helps kill any bacteria, parasites, or pathogens that may be present.Can you undercook salmon burgers? ›
And, even better, it's salmon — meaning you can undercook it (if you are okay with raw fish — and legally I likely need to say “and understand the inherent issues with raw or undercooked fish”), and it will be super tasty as well. Enjoy!What happens if you don't defrost salmon? ›
Since most fillets are thin, you can safely cook them without defrosting them first. Just decide if you want to make them on the stove, in the oven, or on the grill. While the salmon is cooking, you can prep flavorful sides. Dinner will be on the table before you know it!How long do fresh salmon burgers last in the fridge? ›
Refrigerator: Cooked salmon patties will last for up to 4 days in the refrigerator. While raw patties should not be left in the refrigerator longer than 2 days. Freezer: Both grilled and raw salmon patties can be frozen for up to 3 months. Re-heat: To thaw, place in a pan on medium-high heat until heated through.What can I use instead of breadcrumbs in salmon patties? ›
Instead of using panko bread crumbs, you have several different options. Crushed Saltine crackers work great. When I make my Southern salmon patties, I add cornmeal for a crunchy texture. I've done this before (but used a mixture of cornmeal and breadcrumbs) and it gave my salmon cakes a great texture.
Salmon patties might fall apart because they are wet and don't have enough breadcrumbs to make them stick together. It could also be that you used too many eggs or wet ingredients such as lemon juice or sauce. If the mixture seems a little too wet, you can adjust with more breadcrumbs if needed.How do you jazz up frozen salmon patties? ›
Top each cooked salmon burger with a bit of sriracha mayo, followed by sliced avocado and a sprinkle of sesame seeds, or any toppings you like. Serve with a side salad or your favorite accompaniments and enjoy!What is the best cheese for salmon? ›
Soft cheeses, such as brie or cream cheese, go well with salmon. When smoked salmon is paired with a blue cheese or a melty swiss cheese, the flavor is amazing. You can add more cheese to balance out the rich flavor of salmon.What are the benefits of salmon burgers? ›
Salmon is one of the best sources of the essential omega-3 fatty acids, eicosapentaenoic acid or EPA and docosahexaenoic acid or DHA. Omega-3 fatty acids prevent systemic inflammation, lower blood pressure and reduce the risk of heart attack or stroke.Is canned salmon good? ›
Canned salmon is every bit as nutritious as fresh salmon. Canned salmon contains a variety of key nutrients, including protein, calcium, vitamins B & D, and healthy omega-3 fatty acids. Omega-3 fats promote healthy brain development in babies and may lower your risk of heart disease.What to eat with ready to eat salmon? ›
- With crackers, softened cream cheese and capers.
- Tossed into a green salad with a lemony dressing.
- Stirred into hot pasta with a light tomato sauce, green onions, fresh parsley and extra-virgin olive oil.
Canned salmon is already cooked - just drain the liquid and it's ready to eat or add to your favourite dish. You can remove the skin if you like. Don't throw out the soft, calcium-rich bones! Mash them with a fork and you won't even notice them.Do you eat salmon skin? ›
Yes, you can eat salmon skin. In fact, when cooked properly, salmon skin has a crispy, salty bite. However, before chowing down, it's important to take a few precautions. Depending on where your fish came from, it may contain environmental toxins.What is the GREY stuff on salmon? ›
This gray portion of the salmon is a layer of fatty muscle tissue that is low in the pink pigments found in the rest of the fish. This area contains more fat than the rest of the salmon—and it therefore is the most rich in omega-3 fatty acids, since salmon fat is high in omega-3s.What happens when you cook salmon too fast? ›
The more aggressively you cook your salmon, whether it's wild or farm-raised, the more albumin will appear on its surface. Think of what happens when you wring out a wet towel. The water inside the fibers of the cloth is pushed out as you squeeze the fibers closer together. The same principle applies to salmon.
Red Salmon vs Pink Salmon: Cost
Part of the reason that red salmon costs more is that there are fewer red salmon, so the basic laws of supply and demand apply since a growing number of people prefer sockeye meat.
Yes, it is okay for salmon to be pink in the middle. The pink color of cooked salmon comes from astaxanthin, a natural pigment that is found in salmon and other seafood.Where does the best salmon in the world come from? ›
What Makes Faroe Islands Salmon Special? If you haven't already guessed, it's about purity. These islands are remote and surrounded by the cold, pristine waters of the North Sea and the Atlantic. From these waters, salmon thrive in their natural habitat, feeding off the abundant natural food sources.What can I substitute for eggs in salmon patties? ›
That's okay—you can still make some great salmon patties. If you have chia seeds or ground flax seeds, you can make substitute eggs by combining 2 tablespoons of the seeds with 6 tablespoons of water. Alternatively, 2 tablespoons of gelatin powder mixed with water will work as well.Can I freeze salmon burgers? ›
You sure can! It's best to freeze them before cooking so you won't lose the fried crispness in the freezer. Spread the salmon patties out on a parchment-paper lined baking sheet. Place the baking sheet in the freezer for several hours until the patties are frozen.Can I eat salmon everyday? ›
Generally speaking, eating salmon every day is not always recommended, unless you eat small amounts. “The 2020–2025 Dietary Guidelines for Americans recommend that people consume 8 to 10 ounces of seafood per week, especially fish that are lower in mercury, which would include salmon,” says Pike.Which is healthier chicken or salmon? ›
While they are both excellent sources of protein and add to your nutrient profile, the benefits of fish tend to be slightly higher than chicken, especially when it comes to the Omega-3 content in it.Is tuna as good for you as salmon? ›
While they're both highly nutritious, salmon comes out ahead due to its healthy omega-3 fats and vitamin D. Meanwhile, tuna is the winner if you're instead looking for more protein and fewer calories per serving.Are eggs better than salmon? ›
In terms of protein, both fish and eggs are high quality protein sources, although you'd have to eat about three eggs to get the same amount of protein as in a 3-ounce serving of salmon.How many times a week can you eat salmon? ›
Fish and shellfish in this category, such as salmon, catfish, tilapia, lobster and scallops, are safe to eat two to three times a week, or 8 to 12 ounces per week, according to the FDA.
The protein content and fair calorie content of salmon make it the ideal food for those looking to lose or maintain weight. Studies show that those who eat fish tend to have healthier weights than those who don't. Rich in micronutrients. Salmon is not only good for its macros but also for its micronutrients.Is frozen salmon just as good as fresh? ›
Is frozen salmon just as healthy as fresh? Many people avoid frozen fish as they worry it isn't as nutritious as fresh fish – however, the truth is that frozen fish has the same nutritional value as fresh fish. None of the nutrients are lost when fish is frozen.Can you eat the black skin on salmon? ›
Yes, you absolutely can eat salmon skin!
More specifically, chemicals called polychlorinated biphenyls, or PCBs, can be absorbed by salmon over its lifetime, often found in higher concentrations in the skin and layer of fat beneath it.
My conclusion after this taste-test is that you can't go wrong with either kind, but if you tend to over-cook your fish, go for the White, and if you like a more distinct salmon flavour, go for the Red.How do you eat salmon burgers? ›
Serve these salmon burgers on top of a salad, in a lettuce wrap or simply as is. They even make for a delicious afternoon snack that's full of protein and healthy fats to keep your body and mind energized until dinner.How do you eat salmon patties? ›
Salmon patties can be served with a wedge of lemon, or a dollop of mayonnaise or tartar sauce. Round out your meal with a simple side salad or a scoop of coleslaw.How do you eat frozen salmon patties? ›
Once your frozen salmon burgers are cooked to your liking, serve them however you please! Keep it classic by serving on a bun with your favorite toppings and condiments, maybe even paired with fries.Should I put cheese on my salmon burger? ›
American cheese is obviously the gold standard for topping a beef burger, but something about salmon and cheddar just doesn't quite work for us. We still need a good melting cheese, though, and dill havarti is—to us—a salmon burgers' most perfect cheesy partner.How to cook premade salmon burgers? ›
Place burgers on a parchment-lined baking sheet. Bake burgers in oven for 26-28 minutes, flipping halfway. Grill/BBQ: Preheat grill with burners set to medium heat. Cook burgers for 18-20 minutes, flipping halfway.
Soft cheeses, such as brie or cream cheese, go well with salmon. When smoked salmon is paired with a blue cheese or a melty swiss cheese, the flavor is amazing. You can add more cheese to balance out the rich flavor of salmon.
How Do You Make Salmon Patties Stick Together? Add breadcrumbs, panko, or crushed saltine crackers to the salmon, along with the eggs. This will help the salmon patties stick together. If the patties are too dry, add a little bit of salmon juice back into the mixture.Do you eat the skin on salmon? ›
Yes, you can eat salmon skin. In fact, when cooked properly, salmon skin has a crispy, salty bite. However, before chowing down, it's important to take a few precautions. Depending on where your fish came from, it may contain environmental toxins.