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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. |

Salmon Burgers

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5 from 2 reviews

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 40 minutes
  • Yield: 4-5 burgers


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 filletsskin and bones removed
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juicefreshly squeezed 
  • 1/4 cup fresh dillchopped
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

For the coleslaw:

  • 3 cups purple cabbageshredded
  • 1 medium carrotjulienned 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)

Other ingredients:

  • 1 tablespoon vegetable oil (if pan frying the patties)
  • 4 hamburger buns


Prepare the salmon patties:

  1. Cut the salmon fillets into 1-inch strips and transfer into a food processor.
  2. Add breadcrumbs, egg, mayonnaise, mustard, lemon juice, dill, paprika, salt, and pepper.
  3. 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.
  4. 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.
  5. Refrigerate or freeze for 10-15 minutes to allow the salmon patties to firm up a bit more.

Cook the patties:

  1. 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:

  1. In a medium mixing bowl, combine cabbage, carrot, mayonnaise, lemon juice, salt, and pepper. Stir well until evenly combined.

Assemble the burgers:

  1. Slice the hamburger buns and toast the slices on the grill or in the frying pan, if desired.
  2. 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