These Easy Salmon Burgers with Lemon Dill Sauce will surely become your next healthy meal obsession. The salmon patties are cooked to a golden crisp perfection. Not to mention they’re juicy, flavorful and ridiculously delicious!

Salmon burgers on a bun with lemon dill mayo and lettuce.

Why you’ll love this salmon burgers recipe

One thing that sells me with this recipe is the fact that it’s SALMON. (P.S. I love salmon). This healthy meat is rich in omega 3’s and packed with protein.

Surprising, my kids will eat seafood and fish like it’s candy. No joke. They devour this stuff! Do your kids like fish? If not, maybe you should start with these salmon burgers, my lemon honey glazed salmon recipe, or my tilapia cakes. The names may not sound kid friendly, but they are!

Or make shrimp. I have an easy coconut shrimp recipe and a shrimp scampi with linguini that’s always a crowd pleaser.

A cooked salmon burger on a hamburger bun.

If you’re looking to make this recipe even healthier (in regards to the lemon dill sauce, that is), I’m sharing an adaptation you can make to do so. Keep reading!

How to make Salmon Burgers 

This is a really easy recipe and a quick meal or lunch idea that takes just minutes to prepare and cook.

  1. Grind the salmon. In a food processor add the salmon and pulse until the salmon is lightly ground. I do about 6, 5 second pulses. Ground up salmon in a food processor.
  2. Mix all ingredients together. Once you’ve ground the salmon, transfer it to a large bowl. Add the remaining ingredients (Panko bread crumbs, egg, dill, salt, garlic powder, and lemon juice). Mix until all ingredients are evenly combined. I like to use a spatula or fork to do this. A glass bowl full of the ingredients to make salmon burgers.
  3. Form into patties. Form the mixture into 6 equal sized patties.
  4. Cook in a skillet. Heat oil in a skillet over medium heat. Once the oil is hot add the patties to the skillet and cook for about 4 minutes on each side. The salmon burgers should be golden and slightly crisp. You can cook these in batches if your skillet isn’t large enough to hold all of the patties. A cast iron skillet with browned salmon burgers cooking.
  5. Serve. You can serve the salmon burgers with or without a bun. I love to eat mine on a bun topped with lettuce or arugula. Smear the lemon dill sauce on the bun or atop the salmon burger prior to serving. A salmon burger on a hamburger bun.

FAQ and tips for success

  • In regards to the lemon dill sauce, can you replace the mayo with a healthy alternative? I haven’t tried it yet, but I think a plain nonfat Greek yogurt would be so delicious! Simply replace the 1/2 cup of mayo with the Greek yogurt and you’ll be golden. Just taste as you go. If you choose to go this route you might need to add a pinch of sugar if you find the sauce to be too tart.
  • If you don’t have a food processor, you can use a blender to gently grind the salmon. Be careful as you do this, as we don’t want the salmon ground too fine. A few quick pulses (just like the recipe card notes) and you’ll be in business!
  • Feel free to substitute fresh parsley for the fresh dill in the salmon burgers.
  • You can make this recipe with just 1 lb of salmon fillet if you’d like. I don’t adjust the other ingredients. Make everything as noted in the recipe card, and simply use just the 1 pound of fish.

A bite taken out of a salmon burger with lemon dill sauce.

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A bite taken out of a salmon burger with lemon dill sauce.
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5 from 1 vote

Easy Salmon Burgers with Lemon Dill Sauce

Flavorful salmon burgers are topped with a homemade lemon dill sauce. You can serve these salmon burgers plain or between 2 buns.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 6 patties

Ingredients
 

  • 1 1/2 lbs salmon fillets - skin and bones removed
  • 1/2 cup panko bread crumbs
  • 1 large egg
  • 3 tablespoons fresh dill - chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 tablespoon lemon juice
  • vegetable oil - for frying (can also use olive oil)

Lemon Dill Sauce

  • 1/2 cup mayo
  • 1 garlic clove - minced
  • 1/2 teaspoon dried dill weed
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • pinch lemon pepper

Equipment

Instructions
 

  • In the bowl of a food processor add the salmon and pulse until salmon is lightly ground. About 6, 5 second pulses. Transfer the salmon to a large bowl. Add the panko bread crumbs, egg, parsley, salt, garlic powder, and lemon juice to the salmon. Mix everything to combine. 
  •  Form the mixture into 6 equal sized patties. 
  • Heat the oil in a skillet over medium heat. Once oil is hot add the patties to the skillet and fry for about 4 minutes on each side, or until cooked through and golden and slightly crisp. See note #1.
  • Can serve the salmon burgers with or without a bun. I love to eat mine on a bun topped with lettuce or arugula. Smear the lemon dill sauce on the bun or atop the salmon burger prior to serving.

Lemon Dill Sauce

  • In a medium size bowl whisk together the mayo, garlic, dill week, lemon juice, Dijon mustard, and lemon pepper.

Notes

Notes:
  1. You may need to cook your salmon patties in batches, depending on how large your skillet is. I cooked mine in 2 batches. 
  2. Store the lemon dill sauce in an airtight container in the refrigerator. It will keep in the fridge for about 10-14 days.
  3. Store any leftover salmon burgers in an airtight container in the refrigerator. 
  4. You can make this recipe with just 1 lb of salmon fillet if you'd like. Rather than making 6 patties, it will make about 5. 
  5. If you don't have a food processor, you can use a blender to gently grind the salmon. Be careful as you do this, as we don't want the salmon ground too fine. A few quick pulses (just like the recipe card notes) and you'll be in business!

Nutrition

Calories: 324kcal (16%)Carbohydrates: 4g (1%)Protein: 25g (50%)Fat: 22g (34%)Saturated Fat: 4g (20%)Cholesterol: 105mg (35%)Sodium: 418mg (17%)Potassium: 578mg (17%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 124IU (2%)Vitamin C: 2mg (2%)Calcium: 28mg (3%)Iron: 1mg (6%)
author: Whitney Wright
Course: Main Course
Cuisine: American
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