This incredible salmon burger recipe, made with fresh salmon, lemon, and plenty of dill, is a new family favorite. They’re moist in the middle, packed with flavor, and so easy to make. I think you’ll love them as much as we do!

If you’ve tried our salmon patties (the ones with canned salmon), think of this salmon burger recipe as their fresh and fancy cousin. We’re using beautiful, high-quality salmon here, and the results are just so good.

We always pile these burgers high with a generous spoonful of creamy dill sauce (it’s perfect with salmon). The burgers are big, juicy in the middle, and most importantly, absolutely delicious. For more like this, see our salmon sandwiches, which keep the salmon as a fillet rather than turning it into a burger. Or, see all of our salmon recipes!

Key Ingredients

• Salmon: Go for a high-quality, higher-fat salmon like king or Atlantic. Fresh is great, but thawed frozen salmon works well, too. If you’re working with canned or cooked salmon, hop over to our easy salmon patties recipe instead.
• Dijon, Lemon, and Herbs: Dijon mustard, lemon zest, fresh dill, and parsley all go into the mix. These are classic ingredients for salmon, and they really make these burgers delicious.
• Seasonings: Just salt, pepper, and a bit of smoked paprika for a hint of smoky flavor. Simple and so good.
• Egg: One egg helps bind our burger mixture so it stays together when cooking.
• Bell Pepper and Shallot: These add flavor, color, and texture to the burgers. Good substitutes for the shallot are chopped green onion or sweet onion.
• Breadcrumbs: Just a quarter cup is all you need. These burgers are mostly salmon, with hardly any filler.
• For Serving: Grab some soft, buttery buns, a big spoonful of homemade creamy dill sauce, and a few crisp lettuce leaves (just like in our photos). The sauce is a must-try and goes with pretty much any salmon or fish dish you love.

Find the full recipe with measurements below.

How to Make Salmon Burgers with Fresh Salmon

Tip 1: Make a binder. This is my favorite trick for salmon burgers. It’s so clever, you’ll feel like a rockstar in the kitchen! Take a quarter of the salmon and blend it up with the egg, mustard, lemon zest, and spices (I use my food processor for this). You’ll end up with a paste that holds the rest of the salmon burger mix together, so your patties stay together when you cook them.

Tip 2: Hand-cut the salmon. We’re working with beautiful salmon, so let’s treat it right. Use a sharp knife to cut the rest of the salmon (the part not used for the binder) into small, 1/4-inch cubes. It’s quicker than you’d think, and it gives the burgers the best texture.

Tip 3: Chill the mixture. Fold the salmon paste and chopped salmon together until everything is well mixed, then sprinkle in the breadcrumbs and mix again. Place the mixture in the fridge for 15 minutes. Chilling helps the burgers hold their shape when you cook them.

Tip 4: Start in a skillet, finish in the oven. Once the mixture is chilled, shape it into four burger-sized patties. Brown them on both sides in a skillet with a little oil. You just want some color, not to cook them through. Then slide them in the oven to finish baking. They’ll be ready in about 8 minutes. Then you are ready to serve!

Serving Suggestions

In the photos, you’ll see we used soft, buttery brioche buns, tender lettuce, and a big spoonful of creamy dill sauce. They’re fantastic this way, but sometimes I skip the bun and serve the burgers over creamy coleslaw or broccoli slaw (the broccoli version is my personal favorite).

For more side ideas, try our oven-roasted potatoes, baked sweet potato fries, or homemade French fries. Or try one of our easy salads like our arugula couscous salad, creamy cucumber salad, or shaved fennel salad.

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