Healthy Salmon Burgers
Healthy Salmon Burgers are homemade salmon patties with lemon and dill, served with my special salmon burger sauce! The sauce is made with dill, lemon, garlic, and mayo (or Greek yogurt) slathered on the burgers — it is divine!
Why This Recipe Works
- Kid-friendly salmon recipe. If you want to help your kiddos enjoy salmon, you should try out this salmon burger recipe! These burgers slathered with lemon dill sauce are always a hit for dinner time at our house.
- Homemade salmon burgers. These salmon burger patties are homemade! The salmon mixture has panko bread crumbs, lemon juice, dill, and more! They are so yummy you can eat them without the bun and toppings!
- Best sauce for salmon burgers. These dill salmon burgers are accompanied with my famous lemon dill sauce!
- Salmon Fillets: Make sure the salmon fillets are thawed, the salmon skin has been removed, and the fillets are free of bones.
- Panko Bread Crumbs: The panko breadcrumbs help the salmon patties mixture to form together and stay together.
- Egg: The egg is important because it helps keep the salmon burger together once cooked.
- Fresh Dill: You can use fresh dill, fresh parsley, or dried dill. I like using fresh herbs because they seem to be more flavorful.
- Lemon Juice: The lemon juice adds some acidity and lightness to the salmon patties as well as the salmon burger sauce. Feel free to use fresh lemon juice or store-bought lemon juice.
- Olive Oil Mayo: I always use olive oil mayo as a healthier option to regular mayo. If you’d like to make these healthy salmon burgers even healthier, then you can swap out the mayo for Plain Greek Yogurt.
- Dijon Mustard: The dijon mustard adds the perfect flavor element to the lemon dill sauce.
- Pulse the salmon in a food processor. Place 1 1/2 lbs salmon fillets (skin and bones removed) to the bowl of a food processor. Pulse a few times until the salmon is lightly ground. Transfer to a large bowl.
- Add the bread crumbs, egg, and seasonings. To the bowl with the salmon add 1/2 cup panko bread crumbs, 1 large egg, 3 tablespoons fresh dill (or fresh parsley depending on which you are using), 1/2 tsp salt, 1/2 tsp garlic powder, and 1 tablespoon lemon juice. Mix until combined.
- Shape mixture into salmon patties. Press the salmon burger mixture into 6 equal salmon patties.
- Cook the salmon patties. Heat some olive oil in a large nonstick skillet over medium heat. Once hot, add the salmon cakes and cook for about 4 minutes on each side or until cooked through, golden brown, and slightly crisp.
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. I recommend wild-caught salmon for these fresh salmon burgers.
You may need to cook your salmon patties in batches, depending on how large your skillet is. I cooked mine in 2 batches.
Salmon Burger Toppings
- Top with my best sauce for salmon burgers — the lemon dill sauce!
- Red cabbage
- Romaine lettuce
- Pickle slices
- Avocado slices
Sides for Salmon Burgers
Here are delicious side dishes that are so yummy alongside these healthy salmon burgers!
- Broccoli Caesar Salad
- Roasted Baby Carrots
- Air Fryer Frozen French Fries
- Air Fryer Potato Wedges
- Buttered Vegetables
- Baked Zucchini Fries
Make Ahead, Storing, and Freezing
For make ahead options, I like to make the salmon burger sauce ahead of time and store it in the fridge until I’m ready to use it. You always want to be sure to thaw the salmon fillets ahead of time to make things easier.
Store the lemon dill sauce in an airtight container in the refrigerator. It will keep in the fridge for about 10-14 days.
Store any leftover salmon burgers in an airtight container in the refrigerator.
To freeze salmon patties, let them cool completely, then wrap in plastic wrap and store in an airtight container or freezer-safe bag. Freeze for up to 3 months. Remove and let thaw. Warm before enjoying.
Some of my favorite toppings for salmon burgers (aside from my delicious homemade lemon dill sauce) is red cabbage, lettuce, fresh tomatoes, or pickle slices.
No, they aren’t. This salmon burgers recipe uses panko bread crumbs and is served on buns (if desired). If you want to make it gluten free, use gluten free panko bread crumbs and serve without the buns.
My dad taught me that you can tell salmon burgers are done when they give slight resistance when you push down slightly on them with your spatula. While I use that, I also look for the color of the salmon to be more prominent and let opaque. You can use an instant read thermometer. Fish is cooked at 145ºF.
Sure. Canned salmon is already cooked, so your patties might not need to the full cooking time since we use raw salmon in this recipe. Just watch them! I’m also not sure how well the patties will stay together since the fish is already cooked, just keep that in mind!
More Salmon Recipes
- Honey Garlic Baked Salmon
- Lemon Honey Glazed Salmon
- Brown Sugar Crusted Salmon
- Sheet Pan Chili Lime Salmon
Healthy Salmon Burgers with Lemon Dill Sauce
- 1 1/2 lbs salmon fillets - skin and bones removed
- 1/2 cup panko bread crumbs
- 1 large egg
- 3 tablespoons fresh dill - chopped (can also use fresh parlsey)
- 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 teaspoon fresh dill - chopped (or sub 1/2 teaspoon dried dill weed)
- 1 teaspoon lemon juice
- 1/2 teaspoon Dijon mustard
- pinch lemon pepper
- 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, fresh dill (or 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, lemon juice, Dijon mustard, and lemon pepper.