These Salmon Burgers made with real fresh salmon, are crispy on the outside and flaky inside, juicy and thick, and healthy and packed with protein.
For the salmon patties:
- 1 ¼ pounds salmon fillets, skin and bones removed
- 1/2 cup breadcrumbs
- 1 large egg
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup fresh dill, chopped
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
For the coleslaw:
- 3 cups purple cabbage, shredded
- 1 medium carrot, julienned or shredded
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
- 1 tablespoon vegetable oil (if pan frying the patties)
- 4 hamburger buns
Prepare the salmon patties:
- Cut the salmon fillets into 1-inch strips and transfer into a food processor.
- Add breadcrumbs, egg, mayonnaise, mustard, lemon juice, dill, paprika, salt, and pepper.
- Pulse mix on and off for 1 minute until coarsely chopped. You can also chop the salmon fillets by hand into 1/8-inch diced pieces and use a spatula to mix all the ingredients together in a large mixing bowl until evenly combined.
- Take about 1/2 cup salmon mixture at a time and use your hands to firmly shape into 4-5 large patties. You can wear disposable gloves for easy clean up.
- Refrigerate or freeze for 10-15 minutes to allow the salmon patties to firm up a bit more.
Cook the patties:
- You can pan fry, air fry, or bake the patties.
- To pan fry: Heat oil in the skillet over medium heat until sizzling hot, about 2 minutes. Place patties on the skillet and cook until nicely browned and firm, about 5 minutes per side.
- To air fry: Add salmon patties in batches in the air fryer basket and cook at 375F for 12-15 minutes until nicely browned. Flip once halfway through cooking.
- To bake: Add salmon patties to a large parchment-lined half sheet baking pan and bake in a 375F preheat oven for 15 minutes until nicely browned, flipping once.
Make the slaw:
- In a medium mixing bowl, combine cabbage, carrot, mayonnaise, lemon juice, salt, and pepper. Stir well until evenly combined.
Assemble the burgers:
- Slice the hamburger buns and toast the slices on the grill or in the frying pan, if desired.
- Place the salmon patties on the bottom half of the bun and top with coleslaw. Place top bun on top and serve immediately.
How to store: Store salmon patties, slaw, and buns separately until it’s time to eat. Cooked salmon burgers will keep in the fridge for 3-4 days inside an airtight container. Coleslaw will last the same amount of time in an airtight container but get soggier the longer it’s stored.
How to reheat: To reheat salmon burgers, place the patty gently on an oiled non-stick pan over medium heat. Add a splash of water and cover the pan, allowing the burger to steam for 5-10 minutes until warm. Flip, if needed.
How to freeze uncooked salmon patties: You can freeze the uncooked salmon patties for up to 1 month for best results. To freeze, place on a lined sheet pan and freeze for 1-2 hours until hard. Then, stack them up with a piece of parchment paper in between each patty and store in an airtight container or freezer bag.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Salmon
- Method: Stovetop
- Cuisine: American
Keywords: salmon burgers, homemade salmon burgers, salmon patties, best salmon burgers