25 Delicious Salmon Burger Recipes for Every Occasion

Salmon burgers are the unsung heroes of the dinner table, offering a delicious twist on the classic burger that’s both nutritious and bursting with flavor. Whether you’re craving a quick weeknight meal, a seasonal summer BBQ standout, or a cozy comfort food fix, we’ve got you covered. Dive into our roundup of 25 mouthwatering recipes that promise to elevate your salmon burger game for any occasion!

Classic Grilled Salmon Burger

Even if you’re not a seafood expert, you’ll love how easy and delicious these grilled salmon burgers are. Perfect for a summer BBQ or a quick weeknight dinner, they’re sure to impress.

Ingredients

• 1 lb fresh salmon, skin removed (or frozen, thawed)
• 1/4 cup mayonnaise (or Greek yogurt for a healthier option)
• 1 tbsp Dijon mustard (adjust to taste)
• 1/2 cup breadcrumbs (panko works great for extra crunch)
• 1 egg, lightly beaten (helps bind the burgers)
• 1 tbsp olive oil (or any neutral oil)
• Salt and pepper to taste (start with 1/2 tsp salt, 1/4 tsp pepper)
• 4 burger buns, toasted (brioche adds a nice sweetness)

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F.
2. In a large bowl, flake the salmon with a fork, ensuring no large chunks remain.
3. Add mayonnaise, Dijon mustard, breadcrumbs, egg, salt, and pepper to the salmon. Mix gently until just combined; overmixing can make the burgers tough.
4. Divide the mixture into 4 equal portions. Shape each into a patty about 1 inch thick.
5. Brush each patty lightly with olive oil to prevent sticking.
6. Grill the patties for 4-5 minutes per side, or until they’re golden brown and firm to the touch.
7. Toast the burger buns on the grill for the last minute of cooking, just until they’re lightly golden.
8. Serve the salmon burgers on the toasted buns with your favorite toppings.

Kick back and enjoy the juicy, flavorful salmon burgers with a crisp exterior. They pair wonderfully with a tangy slaw or a slice of avocado for extra creaminess.

Spicy Sriracha Salmon Burger

Feeling like spicing up your burger game? This Spicy Sriracha Salmon Burger is a fiery twist on the classic, packed with flavor and ready in no time.

Ingredients

• 1 lb fresh salmon, skin removed (or sub with canned salmon for convenience)
• 1/4 cup breadcrumbs (panko works great for extra crunch)
• 1 large egg, lightly beaten (helps bind the patties)
• 2 tbsp Sriracha sauce (adjust to taste for more or less heat)
• 1 tbsp mayonnaise (or Greek yogurt for a lighter option)
• 1 tsp garlic powder (fresh minced garlic also works)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp olive oil (or any neutral oil for frying)
• 4 burger buns, toasted (brioche adds a nice sweetness)

Instructions

1. In a large bowl, flake the salmon into small pieces, ensuring no bones remain.
2. Add breadcrumbs, egg, Sriracha, mayonnaise, garlic powder, salt, and pepper to the salmon. Mix gently until just combined; overmixing can make the patties tough.
3. Divide the mixture into 4 equal portions, shaping each into a 1-inch thick patty. Tip: Wet your hands to prevent sticking.
4. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
5. Cook the patties for 4 minutes per side, or until golden brown and cooked through. Tip: Don’t overcrowd the pan; cook in batches if necessary.
6. Toast the burger buns lightly in the same skillet for about 30 seconds per side for extra flavor.
7. Assemble the burgers with the patties and your favorite toppings. Tip: A slice of avocado cools down the heat beautifully.

Perfectly crispy on the outside and tender inside, these burgers bring the heat with a creamy counterbalance. Try serving them with a side of sweet potato fries for a complete meal that’s sure to impress.

Teriyaki Glazed Salmon Burger

Got a hankering for something that’s both easy to whip up and packed with flavor? You’re in luck because this Teriyaki Glazed Salmon Burger is about to become your new go-to. It’s the perfect blend of sweet and savory, with a juicy patty that’ll have you coming back for seconds.

Ingredients

• 1 lb fresh salmon, skin removed (or sub with canned salmon for a quicker option)
• 1/4 cup panko breadcrumbs (helps bind the patty without drying it out)
• 1 egg, lightly beaten (acts as the glue for your ingredients)
• 2 tbsp teriyaki sauce, plus extra for glazing (look for a thick, rich variety)
• 1 tbsp olive oil (or any neutral oil for frying)
• 4 burger buns, lightly toasted (brioche adds a nice sweetness)
• Lettuce and sliced avocado for serving (adds a fresh crunch)

Instructions

1. In a large bowl, flake the salmon into small pieces, ensuring no bones remain.
2. Add the panko breadcrumbs, beaten egg, and 2 tbsp of teriyaki sauce to the salmon. Mix gently until just combined—overmixing can make the patties tough.
3. Divide the mixture into 4 equal portions, shaping each into a patty about 1 inch thick.
4. Heat the olive oil in a non-stick skillet over medium heat. Once hot, add the patties, cooking for 4 minutes on each side or until golden brown and cooked through.
5. Brush the tops of the patties with additional teriyaki sauce in the last minute of cooking for a glossy finish.
6. Serve each patty on a toasted bun, topped with lettuce and sliced avocado.

Kick your burger game up a notch with this Teriyaki Glazed Salmon Burger. The patty’s tender inside with a slightly crispy exterior, and the teriyaki glaze adds a sticky sweetness that’s irresistible. Try serving it with a side of sweet potato fries for the ultimate meal.

Avocado and Lime Salmon Burger

Got a hankering for something fresh yet hearty? You’re gonna love this Avocado and Lime Salmon Burger. It’s the perfect blend of zesty and savory, making it a hit for any summer gathering or a quick weeknight dinner.

Ingredients

• 1 lb fresh salmon, skin removed (or sub with canned salmon for convenience)
• 1 ripe avocado, mashed (add a squeeze of lime to prevent browning)
• 1/4 cup breadcrumbs (panko works great for extra crunch)
• 1 tbsp lime juice (freshly squeezed for the best flavor)
• 1 tsp garlic powder (or minced fresh garlic for a sharper taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp olive oil (or any neutral oil for frying)
• 4 burger buns, lightly toasted (brioche adds a nice sweetness)

Instructions

1. In a large bowl, flake the salmon into small pieces, ensuring no bones remain.
2. Add the mashed avocado, breadcrumbs, lime juice, garlic powder, salt, and pepper to the salmon. Mix gently until just combined; overmixing can make the burgers tough.
3. Divide the mixture into 4 equal portions. Shape each into a patty about 1 inch thick. Tip: Wet your hands to prevent sticking.
4. Heat olive oil in a large skillet over medium heat. Once hot, add the patties. Cook for 4-5 minutes per side, or until golden brown and cooked through.
5. While the patties cook, toast the burger buns lightly for about 1-2 minutes, until golden. Tip: A toaster or grill pan works great for this.
6. Assemble the burgers by placing a patty on each bun. Add your favorite toppings like sliced avocado, lettuce, or a dollop of mayo. Tip: A slice of cheese melted on the patty adds a delicious touch.

Perfectly juicy with a crispy exterior, these burgers are a delightful twist on the classic. Serve them with a side of sweet potato fries or a crisp salad for a complete meal that’s sure to impress.

Cajun Spiced Salmon Burger

Let’s talk about a game-changer for your dinner routine—Cajun Spiced Salmon Burgers. They’re juicy, packed with flavor, and honestly, way easier to make than you’d think.

Ingredients

• 1 lb fresh salmon, skin removed (or sub with high-quality canned salmon for a shortcut)
• 1 tbsp Cajun seasoning (adjust to taste)
• 1/4 cup breadcrumbs (panko works great for extra crunch)
• 1 egg, lightly beaten (helps bind the burgers)
• 1 tbsp olive oil (or any neutral oil for frying)
• 4 burger buns, toasted (brioche adds a nice sweetness)

Instructions

1. Chop the salmon into small pieces, ensuring no bones remain, then place in a large bowl.
2. Add the Cajun seasoning, breadcrumbs, and beaten egg to the salmon. Mix gently until just combined—overmixing can make the burgers tough.
3. Divide the mixture into 4 equal portions, shaping each into a patty about 1 inch thick.
4. Heat olive oil in a non-stick skillet over medium heat. Once hot, add the patties, cooking for 4-5 minutes per side until golden and cooked through.
5. While the burgers cook, toast the buns lightly for about 1-2 minutes until they’re just golden.
6. Serve the salmon burgers on the toasted buns with your favorite toppings. A slice of avocado or a dollop of spicy mayo takes it to the next level.

These burgers are a perfect mix of crispy on the outside and tender on the inside, with a kick of Cajun spice that’s not too overpowering. Try serving them with a side of sweet potato fries for a meal that’s sure to impress.

Mango Salsa Salmon Burger

Perfect for those warm summer evenings, this Mango Salsa Salmon Burger brings a refreshing twist to your grill game. You’ll love the sweet and spicy kick that pairs amazingly with the rich, flaky salmon.

Ingredients

• 1 lb fresh salmon, skin removed (or frozen, thawed)
• 1/2 cup breadcrumbs (panko works great for extra crunch)
• 1 egg, lightly beaten (helps bind the burgers)
• 2 tbsp mayonnaise (or Greek yogurt for a lighter option)
• 1 tsp Dijon mustard (adds a nice tang)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp olive oil (or any neutral oil for frying)
• 1 cup diced mango (ripe but firm)
• 1/4 cup diced red onion (soak in water to mellow the bite)
• 1 jalapeño, seeded and minced (adjust amount for heat preference)
• 2 tbsp chopped cilantro (or parsley if you’re not a cilantro fan)
• 1 tbsp lime juice (freshly squeezed for the best flavor)

Instructions

1. In a large bowl, flake the salmon with a fork until no large chunks remain.
2. Add breadcrumbs, egg, mayonnaise, Dijon mustard, salt, and pepper to the salmon. Mix gently until just combined; overmixing can make the burgers tough.
3. Form the mixture into 4 equal-sized patties, about 1 inch thick. Chill in the fridge for 15 minutes to help them hold their shape while cooking.
4. Heat olive oil in a large skillet over medium heat. Once hot, add the salmon patties. Cook for 4-5 minutes per side, or until golden brown and cooked through.
5. While the burgers cook, mix mango, red onion, jalapeño, cilantro, and lime juice in a bowl to make the salsa. Let it sit for a few minutes to allow the flavors to meld.
6. Serve the salmon burgers on buns or lettuce wraps, topped generously with the mango salsa.

Here’s how it turns out: the burgers are juicy inside with a crispy exterior, while the mango salsa adds a bright, fruity contrast. Try serving them with a side of sweet potato fries for a complete meal that’s sure to impress.

Pesto and Mozzarella Salmon Burger

Hey, you ever find yourself staring at the fridge, craving something fresh yet hearty? This pesto and mozzarella salmon burger is your answer, blending juicy salmon with creamy mozzarella and vibrant pesto for a burger that’s anything but ordinary.

Ingredients

• 1 lb fresh salmon, skin removed (or sub with high-quality canned salmon for a quicker fix)
• 1/2 cup breadcrumbs (panko works great for extra crunch)
• 1/4 cup pesto (store-bought or homemade, your call)
• 1/2 cup shredded mozzarella cheese (low-moisture for better melting)
• 1 egg, lightly beaten (acts as the perfect binder)
• 1 tbsp olive oil (or any neutral oil for frying)
• Salt and pepper (just a pinch to season)
• 4 burger buns, lightly toasted (brioche adds a nice sweetness)

Instructions

1. In a large bowl, flake the salmon into small pieces, ensuring no bones remain.
2. Add breadcrumbs, pesto, mozzarella, egg, salt, and pepper to the salmon. Mix gently until just combined; overmixing can make the burgers tough.
3. Divide the mixture into 4 equal parts. Shape each into a patty about 1 inch thick. Pro tip: Wet your hands to prevent sticking.
4. Heat olive oil in a non-stick skillet over medium heat until shimmering, about 2 minutes.
5. Cook the patties for 4-5 minutes per side, or until golden brown and cooked through. Don’t flip too early; they need to firm up.
6. Serve on toasted buns with extra pesto or your favorite burger toppings.

Zesty, juicy, and packed with flavor, these salmon burgers are a game-changer. The mozzarella melts into little pockets of creaminess, while the pesto keeps every bite bright. Try serving them with a side of sweet potato fries for the ultimate meal.

BBQ Salmon Burger with Coleslaw

Feeling like mixing up your burger game? This BBQ salmon burger with coleslaw is a juicy, flavorful twist that’s perfect for summer grilling or a quick weeknight dinner.

Ingredients

• 1 lb fresh salmon, skin removed (or sub with canned salmon for convenience)
• 1/4 cup BBQ sauce, plus extra for serving (choose your favorite brand)
• 1 egg, lightly beaten (helps bind the burgers)
• 1/2 cup breadcrumbs (panko works great for extra crunch)
• 1 tbsp olive oil (or any neutral oil for frying)
• 4 burger buns, lightly toasted (brioche adds a nice sweetness)
• 2 cups coleslaw mix (store-bought or homemade for freshness)
• 1/4 cup mayonnaise (for the coleslaw, adjust to taste)
• 1 tbsp apple cider vinegar (adds a tangy kick to the coleslaw)
• Salt and pepper to taste (season the salmon mixture well)

Instructions

1. In a large bowl, flake the salmon into small pieces. Make sure there are no bones.
2. Add the BBQ sauce, egg, breadcrumbs, salt, and pepper to the salmon. Mix gently until just combined. Tip: Overmixing can make the burgers tough.
3. Divide the mixture into 4 equal portions. Shape each into a patty about 1 inch thick. Tip: Wet your hands to prevent sticking.
4. Heat olive oil in a large skillet over medium heat. Once hot, add the patties. Cook for 4-5 minutes per side, until golden and cooked through. Tip: Don’t flip too early to prevent breaking.
5. While the patties cook, mix the coleslaw mix, mayonnaise, and apple cider vinegar in a bowl. Season with salt and pepper to taste.
6. Place each cooked patty on a toasted bun. Top with extra BBQ sauce and a generous heap of coleslaw.

Perfectly balanced, these burgers offer a smoky sweetness from the BBQ sauce paired with the crisp, tangy coleslaw. Serve with sweet potato fries for a complete meal that’s sure to impress.

Greek Style Salmon Burger with Tzatziki

Perfect for those nights when you’re craving something a bit different but still easy to whip up, these Greek Style Salmon Burgers with Tzatziki are a game-changer. You’ll love the fresh flavors and how simple they are to make.

Ingredients

• 1 lb fresh salmon, skin removed (or sub with canned salmon for convenience)
• 1/2 cup breadcrumbs (panko works great for extra crunch)
• 1 large egg, lightly beaten (helps bind the burgers)
• 2 tbsp fresh dill, chopped (or 1 tbsp dried dill if fresh isn’t available)
• 1 tsp lemon zest (brightens up the flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 tbsp olive oil (or any neutral oil for frying)
• 1/2 cup Greek yogurt (for the tzatziki, full-fat recommended)
• 1/2 cucumber, grated and drained (key for tzatziki texture)
• 1 garlic clove, minced (adjust to taste)
• 1 tbsp lemon juice (freshly squeezed for best flavor)

Instructions

1. In a large bowl, flake the salmon into small pieces, ensuring no bones remain.
2. Add breadcrumbs, egg, dill, lemon zest, salt, and pepper to the salmon. Mix gently until just combined; overmixing can make the burgers tough.
3. Form the mixture into 4 equal-sized patties, about 1 inch thick. Chill in the fridge for 15 minutes to firm up—this helps them hold together while cooking.
4. Heat olive oil in a large skillet over medium heat. Once hot, add the patties and cook for 4-5 minutes per side, until golden brown and cooked through.
5. While the burgers cook, prepare the tzatziki by combining Greek yogurt, grated cucumber, minced garlic, and lemon juice in a small bowl. Stir well and refrigerate until serving.
6. Serve the salmon burgers on buns or over a salad, topped with a generous dollop of tzatziki.

You’ll notice these burgers are incredibly moist inside with a crispy exterior, thanks to the quick chill before cooking. The tzatziki adds a cool, creamy contrast that’s downright addictive. Try serving them with a side of roasted potatoes or a simple Greek salad for a complete meal.

Asian Inspired Salmon Burger with Ginger Soy Glaze

Mmm, imagine biting into a juicy, flavor-packed salmon burger that’s got a little Asian twist. You’re going to love how the ginger soy glaze adds that perfect sweet and savory kick, making this burger anything but ordinary.

Ingredients

• 1 lb fresh salmon, skin removed (or sub with frozen, thawed)
• 1/4 cup panko breadcrumbs (for that extra crunch)
• 1 tbsp soy sauce (low sodium works too)
• 1 tbsp grated ginger (fresh is best, but powdered in a pinch)
• 1 clove garlic, minced (or 1/2 tsp garlic powder)
• 1 tbsp honey (adjust to taste)
• 1 tbsp sesame oil (or any neutral oil)
• 1 egg, beaten (helps bind the patties)
• 4 burger buns, lightly toasted (brioche adds a nice touch)

Instructions

1. Preheat your grill or skillet to medium-high heat, about 375°F.
2. In a bowl, flake the salmon with a fork, ensuring no large chunks remain.
3. Add panko, soy sauce, ginger, garlic, honey, sesame oil, and egg to the salmon. Mix gently to combine; overmixing can make the patties tough.
4. Form the mixture into 4 equal-sized patties, about 1 inch thick. Tip: Wet your hands to prevent sticking.
5. Grill or cook the patties for 4-5 minutes per side, until golden and cooked through. Tip: Don’t flip more than once to keep them intact.
6. While the patties cook, mix 1 tbsp soy sauce and 1 tbsp honey in a small bowl for the glaze.
7. Brush the glaze over the patties in the last minute of cooking for a shiny, flavorful finish.
8. Serve on toasted buns with your favorite toppings. Tip: Sliced avocado and a sprinkle of sesame seeds add great texture.

Every bite of this salmon burger is a mix of tender, flaky fish and crispy edges, all brought together by that irresistible ginger soy glaze. Try serving it with a side of sweet potato fries for a meal that’s sure to impress.

Jalapeno and Cheddar Stuffed Salmon Burger

Perfect for those nights when you’re craving something a bit different but still want to keep it simple, this Jalapeno and Cheddar Stuffed Salmon Burger is a game-changer. You’ll love the spicy kick paired with the creamy cheese, all wrapped up in a juicy salmon patty.

Ingredients

• 1 lb fresh salmon, skin removed and finely chopped (or use a food processor for a finer texture)
• 1/2 cup shredded sharp cheddar cheese (for that melty goodness)
• 2 tbsp finely diced jalapeno (remove seeds for less heat)
• 1/4 cup breadcrumbs (helps bind the burgers)
• 1 egg, lightly beaten (another binder)
• 1 tbsp olive oil (or any neutral oil for frying)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground is best)

Instructions

1. In a large bowl, mix the chopped salmon, cheddar cheese, jalapeno, breadcrumbs, egg, salt, and pepper until well combined.
2. Divide the mixture into 4 equal parts and shape each into a patty about 1 inch thick. Pro tip: Wet your hands to prevent sticking.
3. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
4. Carefully add the patties to the skillet and cook for 4-5 minutes on each side, or until golden brown and cooked through. Don’t overcrowd the pan—cook in batches if necessary.
5. Let the burgers rest for a couple of minutes before serving to allow the juices to redistribute.

Kick your burger game up a notch with these juicy, flavorful patties. The jalapeno adds just the right amount of heat, while the cheddar keeps everything irresistibly creamy. Try serving on a toasted bun with a slice of avocado for an extra layer of deliciousness.

Sweet Chili Salmon Burger

Hey, you know those days when you’re craving something a bit fancy but also super easy to whip up? This Sweet Chili Salmon Burger is your answer. It’s a delicious twist on the classic burger, packed with flavor and ready in no time.

Ingredients

• 1 lb fresh salmon, skin removed (or frozen, thawed)
• 1/4 cup sweet chili sauce (plus extra for serving)
• 1/2 cup breadcrumbs (panko works great for extra crunch)
• 1 egg, lightly beaten (helps bind the burgers)
• 2 tbsp green onions, finely chopped (adds a fresh bite)
• 1 tbsp soy sauce (for that umami kick)
• 1 tbsp olive oil (or any neutral oil for frying)
• 4 burger buns, toasted (for serving)
• Lettuce leaves and sliced avocado (optional, for topping)

Instructions

1. In a large bowl, flake the salmon with a fork until no large chunks remain.
2. Add sweet chili sauce, breadcrumbs, egg, green onions, and soy sauce to the salmon. Mix gently until just combined. Tip: Overmixing can make the burgers tough.
3. Divide the mixture into 4 equal portions. Shape each into a patty about 1 inch thick. Tip: Wet your hands to prevent sticking.
4. Heat olive oil in a large skillet over medium heat. Once hot, add the patties. Cook for 4-5 minutes per side, until golden and cooked through. Tip: Don’t flip too early to prevent breaking.
5. Toast the burger buns lightly in the same skillet for about 1 minute per side, if desired.
6. Assemble the burgers: Place a lettuce leaf on the bottom bun, add the salmon patty, drizzle with extra sweet chili sauce, and top with avocado slices if using. Cover with the top bun.

Wow, these burgers are a game-changer. The salmon stays moist inside with a slightly crispy exterior, and the sweet chili sauce adds the perfect balance of sweet and spicy. Serve them with a side of sweet potato fries for an unbeatable combo.

Dill and Lemon Salmon Burger

Think you’ve tried every burger out there? This dill and lemon salmon burger is a game-changer. It’s light, flavorful, and perfect for those nights when you want something different but still comforting.

Ingredients

• 1 lb fresh salmon, skin removed (or frozen, thawed)
• 1/4 cup breadcrumbs (panko works great for extra crunch)
• 1 large egg, lightly beaten (helps bind the patties)
• 2 tbsp fresh dill, chopped (don’t skimp, it’s the star)
• 1 tbsp lemon zest (brightens up the flavor)
• 1 tbsp lemon juice (freshly squeezed for the best taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp olive oil (or any neutral oil for frying)

Instructions

1. Chop the salmon into small pieces, then pulse in a food processor until coarsely ground. Tip: Don’t overprocess; you want some texture.
2. In a large bowl, mix the ground salmon with breadcrumbs, egg, dill, lemon zest, lemon juice, salt, and pepper until well combined.
3. Form the mixture into 4 equal-sized patties, about 1 inch thick. Tip: Wet your hands to prevent sticking.
4. Heat olive oil in a skillet over medium heat. Once hot, add the patties and cook for 4-5 minutes per side, until golden and cooked through. Tip: Don’t overcrowd the pan; cook in batches if needed.

Juicy and packed with fresh flavors, these salmon burgers are fantastic on a bun with avocado or alongside a crisp salad. The lemon and dill make them irresistibly refreshing, especially on a warm evening.

Blackened Salmon Burger with Remoulade

Hey, you ever crave something that’s both fancy and totally doable on a weeknight? This blackened salmon burger with remoulade is your answer. It’s got that perfect mix of spice, crunch, and creamy sauce that’ll make you feel like a pro.

Ingredients

• 1 lb fresh salmon, skin removed (or sub with frozen, thawed)
• 1 tbsp blackened seasoning (adjust to taste)
• 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
• 1 tbsp Dijon mustard
• 1 tsp lemon juice (fresh squeezed is best)
• 1/4 tsp paprika
• 4 burger buns, toasted (brioche adds a nice touch)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup arugula (for serving, adds a peppery bite)

Instructions

1. Preheat your skillet over medium-high heat for 2 minutes until it’s hot. This ensures a good sear.
2. While the skillet heats, pat the salmon dry with paper towels. Moisture is the enemy of a good crust.
3. Season the salmon evenly on all sides with the blackened seasoning. Don’t be shy; the flavor should stand out.
4. Add olive oil to the skillet, then place the salmon in. Cook for 4 minutes per side for medium, or until the internal temperature reaches 145°F.
5. While the salmon cooks, mix mayonnaise, Dijon mustard, lemon juice, and paprika in a small bowl to make the remoulade. Taste and adjust seasoning if needed.
6. Toast the burger buns lightly for about 1 minute per side, just until golden. Watch them closely to avoid burning.
7. Assemble the burgers: spread remoulade on the bottom bun, add a handful of arugula, then the salmon, and top with the other bun.

Fresh out of the skillet, the salmon is juicy with a spicy, crispy crust that pairs amazingly with the cool, tangy remoulade. Try serving these with sweet potato fries or a crisp salad for a meal that’s sure to impress.

Bacon Wrapped Salmon Burger

Now, imagine biting into a juicy, flavorful burger that’s not your average beef patty. This bacon-wrapped salmon burger is a game-changer, combining the richness of salmon with the smoky crunch of bacon. Perfect for when you’re craving something different but equally satisfying.

Ingredients

• 1 lb fresh salmon, skin removed and finely chopped (for a smoother texture, pulse in a food processor)
• 8 slices of bacon (thin slices work best for wrapping)
• 1/4 cup breadcrumbs (helps bind the burger)
• 1 egg, lightly beaten (another binder to keep everything together)
• 1 tbsp Dijon mustard (adds a tangy kick)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp olive oil (or any neutral oil for frying)

Instructions

1. In a large bowl, mix the chopped salmon, breadcrumbs, egg, Dijon mustard, salt, and pepper until well combined.
2. Divide the mixture into 4 equal parts and shape each into a patty about 1 inch thick.
3. Wrap each salmon patty with 2 slices of bacon, ensuring the ends are tucked underneath to prevent unraveling.
4. Heat olive oil in a skillet over medium heat (350°F is ideal) until shimmering.
5. Carefully place the bacon-wrapped patties in the skillet. Cook for 4-5 minutes on each side, or until the bacon is crispy and the salmon is cooked through.
6. Use a meat thermometer to check the internal temperature of the salmon reaches 145°F for perfect doneness.
7. Let the burgers rest for 2 minutes before serving to allow the juices to redistribute.

Rich in flavor and with a delightful contrast between the crispy bacon and tender salmon, these burgers are a surefire hit. Serve them on a toasted bun with a slice of avocado or a dollop of aioli for an extra layer of deliciousness.

Maple Glazed Salmon Burger

Think you’ve tried every burger out there? This maple glazed salmon burger is a game-changer, offering a sweet and savory twist that’s surprisingly easy to whip up.

Ingredients

• 1 lb fresh salmon fillet, skin removed (for a smoother texture)
• 1/4 cup pure maple syrup (the real deal for best flavor)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp Dijon mustard (adds a nice tang)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 1 egg, lightly beaten (binds everything together)
• 2 tbsp olive oil (or any neutral oil)
• 4 burger buns, lightly toasted (brioche works great)
• Salt and pepper to taste (adjust to your liking)

Instructions

1. Preheat your grill or skillet to medium-high heat, about 375°F.
2. In a small bowl, whisk together maple syrup, soy sauce, and Dijon mustard. Set aside.
3. Chop the salmon into small pieces, then pulse in a food processor until coarsely ground. Tip: Don’t overprocess; you want some texture.
4. In a large bowl, mix the salmon with breadcrumbs, egg, salt, and pepper until just combined. Form into 4 patties.
5. Brush each patty with olive oil and grill for 4 minutes per side. Tip: Resist the urge to flip more than once to keep them intact.
6. During the last minute of cooking, brush the patties with the maple glaze. The sugar in the syrup will caramelize quickly, so watch closely.
7. Serve on toasted buns with your favorite toppings. Tip: A slice of avocado and a drizzle of extra glaze take it over the top.

Bursting with flavor, these burgers are juicy inside with a slightly crispy exterior from the glaze. Try serving them with a side of sweet potato fries for a meal that’s sure to impress.

Coconut Crusted Salmon Burger

Just when you thought salmon couldn’t get any better, here comes a twist that’ll make your taste buds dance. Imagine a juicy salmon burger with a crispy, sweet coconut crust—it’s a tropical getaway on a bun.

Ingredients

• 1 lb fresh salmon fillet, skin removed (or sub with canned salmon for a quicker option)
• 1/2 cup shredded coconut (unsweetened for a healthier twist)
• 1/4 cup panko breadcrumbs (gluten-free if needed)
• 1 egg, beaten (or flax egg for vegan)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• Salt and pepper to taste
• 4 burger buns, toasted (brioche adds a nice sweetness)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Chop the salmon into small pieces, then mix in a bowl with garlic powder, salt, and pepper.
3. Shape the salmon mixture into 4 equal patties, about 1 inch thick.
4. Dip each patty into the beaten egg, then coat evenly with a mix of shredded coconut and panko breadcrumbs.
5. Heat olive oil in a skillet over medium-high heat. Cook patties for 2-3 minutes per side until golden brown.
6. Transfer patties to the prepared baking sheet and bake for 10 minutes, or until cooked through.
7. Toast the burger buns lightly for extra crunch.
8. Assemble the burgers with your favorite toppings—think mango salsa or a spicy mayo for an extra kick.

Fresh out of the oven, these burgers boast a perfect contrast between the crispy coconut crust and the tender, flaky salmon inside. Serve them with a side of sweet potato fries or a crisp salad for a meal that’s as satisfying as it is Instagram-worthy.

Curry Spiced Salmon Burger

You’ve probably had your fair share of burgers, but have you ever tried one that’s packed with the warm, aromatic flavors of curry? This Curry Spiced Salmon Burger is a game-changer, offering a delicious twist on the classic with a hint of spice and a whole lot of flavor.

Ingredients

• 1 lb fresh salmon, skin removed and finely chopped (or pulsed in a food processor)
• 1/4 cup breadcrumbs (panko works great for extra crunch)
• 1 tbsp curry powder (adjust to taste)
• 1 egg, lightly beaten (helps bind the patties)
• 2 tbsp mayonnaise (or Greek yogurt for a lighter option)
• 1 tbsp olive oil (or any neutral oil)
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the chopped salmon, breadcrumbs, curry powder, egg, mayonnaise, salt, and pepper. Mix gently until just combined.
2. Divide the mixture into 4 equal portions. Shape each portion into a patty about 1 inch thick.
3. Heat olive oil in a large skillet over medium heat. Once hot, add the patties. Cook for 4-5 minutes on each side, or until golden brown and cooked through.
4. While the patties cook, toast your burger buns if desired. This adds a nice crunch and prevents them from getting soggy.
5. Serve the salmon burgers on the toasted buns with your favorite toppings. Lettuce, tomato, and a dollop of extra mayo or yogurt work wonderfully.

Serve these burgers with a side of sweet potato fries or a crisp salad for a complete meal. The curry spice gives the salmon a warm, inviting flavor that’s perfectly balanced by the cool, creamy toppings. It’s a burger that’s sure to impress, whether you’re cooking for yourself or a crowd.

Smoked Salmon and Cream Cheese Burger

Craving something different for your next burger night? This smoked salmon and cream cheese burger is a game-changer, blending rich flavors with a creamy texture that’ll have you coming back for seconds.

Ingredients

• 1 lb ground beef (80/20 blend for juiciness)
• 4 oz smoked salmon, thinly sliced
• 1/2 cup cream cheese, softened (whipped for easier spreading)
• 4 burger buns, lightly toasted
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tbsp capers, drained (optional for a tangy kick)
• 1/2 red onion, thinly sliced (soak in water to mellow the bite)

Instructions

1. Preheat your grill or skillet to medium-high heat (about 375°F).
2. Divide the ground beef into 4 equal portions and shape into patties, slightly larger than your buns.
3. Season both sides of each patty with salt and pepper.
4. Brush the grill or skillet with olive oil to prevent sticking.
5. Cook the patties for 4 minutes on the first side, then flip and cook for another 3 minutes for medium-rare, or until desired doneness.
6. While the patties cook, spread a generous layer of cream cheese on the bottom half of each toasted bun.
7. Top the cream cheese with slices of smoked salmon, then add the cooked patty.
8. Garnish with capers and red onion slices, then cap with the top bun.
9. Serve immediately while warm for the best flavor and texture.

Zesty and luxurious, this burger pairs the smokiness of salmon with the creamy richness of cheese, all hugged by a soft bun. Try serving it with a side of sweet potato fries for a contrast in flavors and textures.

Herbed Goat Cheese Salmon Burger

Craving something different for dinner tonight? These herbed goat cheese salmon burgers are a game-changer, combining rich flavors with a healthy twist. Perfect for a summer BBQ or a cozy indoor meal, they’re sure to impress.

Ingredients

• 1 lb fresh salmon, skin removed (or sub with high-quality canned salmon for convenience)
• 1/2 cup goat cheese, crumbled (soften slightly for easier mixing)
• 2 tbsp fresh dill, finely chopped (or 1 tbsp dried dill if fresh isn’t available)
• 1 tbsp olive oil (or any neutral oil for cooking)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 egg, lightly beaten (helps bind the burgers)
• 1/2 cup panko breadcrumbs (for a crispy exterior)
• 4 whole wheat burger buns, toasted (for serving)

Instructions

1. In a large bowl, flake the salmon into small pieces, ensuring no bones remain.
2. Add the goat cheese, dill, salt, pepper, egg, and breadcrumbs to the salmon. Mix gently until just combined; overmixing can make the burgers tough.
3. Divide the mixture into 4 equal portions. Shape each into a patty about 1 inch thick.
4. Heat olive oil in a non-stick skillet over medium heat until shimmering, about 2 minutes.
5. Cook the patties for 4-5 minutes per side, or until golden brown and cooked through. Avoid pressing down on them to keep them juicy.
6. Serve on toasted whole wheat buns with your favorite toppings.

How delightful these burgers turn out! The herbed goat cheese melts slightly, creating a creamy center, while the salmon stays moist and flavorful. Try topping with a slice of avocado or a dollop of tzatziki for an extra layer of taste.

Roasted Red Pepper and Feta Salmon Burger

Unbelievably easy and packed with flavor, this salmon burger is a game-changer for your weeknight dinners. You’ll love the smoky sweetness of roasted red peppers paired with the creamy tang of feta.

Ingredients

• 1 lb fresh salmon, skin removed (or sub with high-quality canned salmon for a shortcut)
• 1/2 cup roasted red peppers, drained and chopped (jarred works great)
• 1/4 cup crumbled feta cheese (more for topping if you like)
• 1/4 cup breadcrumbs (panko for extra crunch)
• 1 egg, lightly beaten (helps bind the burgers)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp smoked paprika (adjust to taste)
• Salt and pepper to taste (don’t skip, it brings out the flavors)

Instructions

1. Preheat your grill or skillet to medium-high heat, about 375°F. A well-heated surface ensures a nice sear.
2. In a large bowl, flake the salmon with a fork. Mix in roasted red peppers, feta, breadcrumbs, egg, smoked paprika, salt, and pepper until just combined. Tip: Overmixing can make the burgers tough.
3. Form the mixture into 4 equal patties, about 1 inch thick. Chill for 10 minutes to firm up—this prevents falling apart on the grill.
4. Brush each patty with olive oil. Grill or pan-fry for 4-5 minutes per side, until golden and cooked through. Tip: Resist flipping too early; let a crust form.
5. Serve on toasted buns with extra feta and a dollop of tzatziki or your favorite sauce. Amazingly juicy inside with a crispy exterior, these burgers are a delightful twist on the classic. Try them with a side of sweet potato fries for a complete meal.

Wasabi Mayo Salmon Burger

This Wasabi Mayo Salmon Burger is a game-changer for your dinner routine. You’ll love the kick of wasabi mixed with creamy mayo, all piled onto a juicy salmon patty.

Ingredients

• 1 lb fresh salmon, skin removed (or sub with canned salmon for convenience)
• 1/4 cup mayonnaise (adjust to taste)
• 1 tbsp wasabi paste (start with less if you’re sensitive to heat)
• 1/2 cup panko breadcrumbs (helps bind the patties)
• 1 egg, lightly beaten (acts as a binder)
• 2 tbsp olive oil (or any neutral oil for frying)
• 4 burger buns, toasted (brioche works great here)
• Lettuce and sliced tomato for serving (optional)

Instructions

1. In a large bowl, flake the salmon with a fork until it’s in small pieces.
2. Add the mayonnaise, wasabi paste, panko, and egg to the salmon. Mix gently until just combined.
3. Divide the mixture into 4 equal parts and shape each into a patty about 1 inch thick.
4. Heat the olive oil in a large skillet over medium heat until shimmering.
5. Cook the patties for 4-5 minutes on each side, or until golden brown and cooked through.
6. While the patties cook, toast the burger buns until lightly golden.
7. Assemble the burgers by placing a patty on each bun, then top with lettuce and tomato if using.

Very satisfying with a creamy interior and a slight crunch from the panko. Try serving these with sweet potato fries for a complete meal.

Sun-Dried Tomato and Basil Salmon Burger

Sun-dried tomato and basil salmon burgers are a game-changer for your summer cookouts. You’ll love how the flavors come together for a fresh twist on the classic burger.

Ingredients

• 1 lb fresh salmon, skin removed (or frozen, thawed)
• 1/4 cup sun-dried tomatoes, finely chopped (packed in oil, drained)
• 2 tbsp fresh basil, chopped (or 2 tsp dried)
• 1/4 cup breadcrumbs (panko for extra crunch)
• 1 egg, lightly beaten (helps bind the burgers)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your grill or skillet to medium-high heat (about 375°F). A well-heated surface ensures a nice sear.
2. In a large bowl, flake the salmon with a fork. Be gentle to keep some texture.
3. Add sun-dried tomatoes, basil, breadcrumbs, egg, salt, and pepper to the salmon. Mix just until combined; overmixing can make the burgers tough.
4. Form the mixture into 4 equal patties, about 1 inch thick. Pressing too firmly can also lead to dense burgers.
5. Brush each patty lightly with olive oil. This helps prevent sticking and promotes browning.
6. Grill or cook the patties for 4-5 minutes per side, until golden and cooked through. A spatula should slide easily underneath when ready to flip.

Now, these salmon burgers boast a juicy interior with a slightly crisp exterior. Try them on a toasted bun with a smear of garlic aioli or atop a fresh salad for a lighter option.

Chipotle Lime Salmon Burger

Ready to shake up your burger game? This Chipotle Lime Salmon Burger is a zesty, smoky twist on the classic, perfect for those nights when you’re craving something different but still want that satisfying burger experience.

Ingredients

• 1 lb fresh salmon, skin removed (or sub with canned salmon for convenience)
• 1 tbsp chipotle in adobo, minced (adjust for more or less heat)
• 1 lime, zested and juiced (about 2 tbsp juice)
• 1/4 cup breadcrumbs (panko works great for extra crunch)
• 1 egg, lightly beaten (acts as the binder)
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper
• 1 tbsp olive oil (or any neutral oil for frying)
• 4 burger buns, toasted (brioche adds a nice sweetness)

Instructions

1. In a large bowl, flake the salmon into small pieces, ensuring no bones remain.
2. Add the minced chipotle, lime zest, lime juice, breadcrumbs, egg, salt, and pepper to the salmon. Mix gently until just combined; overmixing can make the burgers tough.
3. Divide the mixture into 4 equal portions. Shape each into a patty about 1 inch thick. Tip: Wet your hands to prevent sticking.
4. Heat olive oil in a large skillet over medium heat. Once hot, add the patties. Cook for 4-5 minutes per side, or until golden brown and cooked through.
5. While the patties cook, toast the buns until lightly golden, about 1-2 minutes.
6. Serve the salmon burgers on the toasted buns. Tip: Top with avocado slices or a spicy mayo for extra flavor.

Light and flaky with a kick of heat and tang, these burgers are a summer must-try. Serve them with a side of sweet potato fries or a crisp salad for the ultimate meal.

Honey Mustard Glazed Salmon Burger

Ready to shake up your burger game? This honey mustard glazed salmon burger is a juicy, flavorful twist on the classic that’s surprisingly easy to whip up at home.

Ingredients

• 1 lb fresh salmon, skin removed (or sub with high-quality canned salmon for a shortcut)
• 1/4 cup breadcrumbs (panko works great for extra crunch)
• 1 egg, lightly beaten (helps bind the patties)
• 2 tbsp Dijon mustard (or whole grain for more texture)
• 1 tbsp honey (adjust to your sweetness preference)
• 1 tbsp olive oil (or any neutral oil for frying)
• Salt and pepper to taste (don’t skimp on seasoning!)
• 4 burger buns, lightly toasted (brioche adds a nice touch)
• Lettuce and tomato for serving (optional, but adds freshness)

Instructions

1. In a large bowl, flake the salmon into small pieces, ensuring no bones remain.
2. Add breadcrumbs, egg, 1 tbsp of Dijon mustard, salt, and pepper to the salmon. Mix gently until just combined—overmixing can make the patties tough.
3. Form the mixture into 4 equal-sized patties, about 1 inch thick. Chill in the fridge for 15 minutes to firm up—this helps them hold together while cooking.
4. Heat olive oil in a non-stick skillet over medium heat. Once hot, add the patties and cook for 4-5 minutes per side, until golden brown and cooked through.
5. In a small bowl, whisk together the remaining 1 tbsp of Dijon mustard and honey. Brush this glaze over the patties in the last minute of cooking for a sticky, sweet finish.
6. Serve the patties on toasted buns with lettuce and tomato if desired. The glaze adds a perfect balance of sweet and tangy, while the salmon stays moist and flaky inside. Try pairing it with a crisp salad or sweet potato fries for a complete meal.

Out of the ordinary, these burgers bring a restaurant-quality vibe to your dinner table with minimal effort. The honey mustard glaze caramelizes beautifully, offering a slight crunch against the tender salmon. For an extra kick, a dab of sriracha in the glaze won’t disappoint.

Conclusion

Zesty and versatile, our roundup of 25 salmon burger recipes offers something for every palate and occasion. Whether you’re craving something classic or adventurous, these recipes are sure to delight. We’d love to hear which ones become your favorites—drop us a comment below! And if you found this collection inspiring, don’t forget to share the love on Pinterest. Happy cooking!