These grilled salmon burgers are a great way to enjoy a simple and tasty meal. They are perfect for a quick, easy dinner or a light lunch. Topped with fresh tomato and crispy lettuce - they're ready in no time!
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Why you'll love this recipe
Perfect for summer. Nothing says summer more than a delicious burger cooked on the outdoor grill.- Easy to make. It's as simple as throwing a few ingredients in a food processor, forming the salmon patties and grilling them. (Better than buying them from the grocery store!).
- Flexible. You can add whatever you have in your pantry and make them your burgers! This recipe for grilled salmon burgers is entirely flexible.
- Packed with flavour.
Related: Try my halloumi burgers for something deliciously different!
Ingredients and Substitutions
- Fresh salmon fillets - For best results, use fresh salmon fillets. You can sub with canned salmon if you wish, but the flavour won't be the same. (If using canned salmon, ensure you drain any excess liquid from the can).
- Red onion - I love the sweet taste of red onion but feel free to sub with brown onions or, even better - green onions.
- Dijon Mustard - the mustard adds a lovely spiciness to the salmon burgers. If you're not a fan - omit it.
- Lemon juice & zest- adds a touch of freshness. Sub with lime juice if that's your thing.
- Oats - I'm using instant quick oats for this recipe. Use panko breadcrumbs or regular bread crumbs if you prefer. Saltine crackers work fine too.
- Capers - the capers add a lovely saltiness that complements these delicious grilled salmon burgers.
- Seasonings(not pictured) - salt and pepper
Suggested recipe add-ons
- Consider adding a teaspoon of chilli flakes or chilli powder for a little extra heat.
- Fresh dill adds a lovely earthiness.
- Roasted garlic will elevate these salmon patties to the next level!
- Add a tablespoon of mayonnaise for added richness.
How to make grilled salmon burgers
Using a food processor, process one-quarter of the chopped salmon fillets together with the mustard until the mixture resembles a fine paste.
Add the remaining salmon pieces along with the red onion and continue to pulse the mixture in short segments
Mix the salmon mixture in a small bowl along with the capers and oats (or breadcrumbs).
Form the mixture into four burger patties using wet hands. (cover with plastic wrap and refrigerate for half an hour before cooking).
Heat a grill pan with olive oil on medium-high heat and cook the burgers for four minutes on one side. Flip and cook again for two minutes. They should be golden brown and still feel moist.
Serve the burgers with hamburger buns, lettuce, tomato slices and your favourite sauce.
Alternative cooking methods
- Use an outdoor gas grill. Preheat to 400 F (200 C) and cook on a hot grill covered for 4 minutes - flip and cook on the other side for 2-3 minutes until the salmon burgers are done. (Make sure to clean and oil your grill grate to prevent the burgers from sticking).
- Oven. To bake them - place them on a parchment-lined baking sheet and cook the salmon burgers in a 360 F (180 C) oven for 12-15 minutes, flipping halfway.
- Air fryer. For air fryer salmon burgers, cook for 10-12 minutes at 400 F (200 C). (If you love the air fryer try my honey garlic salmon - speedy & delicious!).
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Expert Tips
- Use a knife to finely chop the salmon - instead of using a food processor.
- Fresh salmon. Ensure your salmon is fresh and deboned. Remove any skin before placing it in the food processor.
- Use good quality hamburger buns. Soft and buttery brioche buns are an excellent choice. Avoid any dry burger buns.
- Do NOT OVERCOOK. The worst thing you can do is overcook the burgers. They will come out dry and rubbery. Using a cooking thermometer should help. The internal temperature should register around 135 F (55 C).
- If the burger mixture is a little dry, consider adding an egg to help as a binder. Alternatively, use a half cup of mayonnaise.
Toppings for salmon burgers
- Crispy lettuce - cos, Romaine or Iceberg
- Arugula
- Roasted bell pepper.
- Avocado or try my avocado tzatziki
- Tzatziki or any yogurt-based sauce
- Aioli
- Hot sauce
Serving suggestions
Serve these up with some roasted Greek potatoes for the ultimate meal!
Recipe FAQ's
This sometimes happens when the grill is scorching. Try turning down the heat slightly. You can also try brushing the grill grates with a bit of oil.
Yes, but they won't taste quite the same. So use fresh salmon only if you can.
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📖 Recipe
Grilled Salmon Burgers
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Conversions
Ingredients
- 500 grams (1 pound) salmon fillets, fresh (or sub with canned salmon) (see note 1)
- ½ red onion, cut into even chunks, (sub with green onions)
- 2 teaspoon Dijon mustard, or sub with your favourite mustard
- 1 lemon, zested (sub with lime)
- 50 grams (½ cup) oats, (sub with panko breadcrumbs instead)
- 2 teaspoon capers, rinsed & drained
Instructions
- Using a food processor, process one-quarter of the chopped salmon fillets together with the mustard until the mixture resembles a fine paste. (see note 2)500 grams (1 pound) salmon fillets, 2 teaspoon Dijon mustard
- Add the remaining salmon pieces along with the red onion and continue to pulse the mixture in short segments.500 grams (1 pound) salmon fillets, ½ red onion
- Mix the salmon mixture in a small bowl along with the lemon zest, oats and capers (or breadcrumbs). (see note 3)1 lemon, 50 grams (½ cup) oats, 2 teaspoon capers
- Form the mixture into four burger patties using wet hands. (cover with plastic wrap and refrigerate for half an hour before cooking).
- Heat a grill pan with olive oil on medium-high heat and cook the burgers for four minutes on one side. Flip and cook again for two minutes. They should be golden brown and still feel moist. (see note 4)
- Construct your burger with hamburger buns, lettuce, tomato slices and your favourite sauce. (see note 5)
Peter's Tips →
- Fresh salmon. Ensure your salmon is fresh and deboned. Remove any skin before placing it in the food processor.
- Use a knife to finely chop the salmon - instead of using a food processor.
- If the burger mixture is a little dry, consider adding an egg to help as a binder. Alternatively, use a half cup of mayonnaise.
- Do NOT OVERCOOK. The worst thing you can do is overcook the burgers. They will come out dry and rubbery. Using a cooking thermometer should help. The internal temperature should register around 135 F (55 C).
- Use good quality hamburger buns. Soft and buttery brioche buns are an excellent choice. Avoid any dry burger buns.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
This post first appeared in September 2011 but was updated with new information and pictures in October 2022.
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