Juicy, flavorful, and simple to prepare — this Grilled Salmon Burger is a light, delicious twist for your next summer meal.
Salmon Burger
Summer grilling brings back the best backyard memories, and while beef burgers are classic, this grilled salmon burger quickly became a favorite at our cookouts. Bright, fresh, and packed with flavor, it’s an easy way to enjoy more seafood without an overpowering “fishy” taste. Even picky eaters will often ask for seconds.
This recipe is light yet satisfying and comes together fast with straightforward ingredients. You can tweak seasonings and toppings to your preference, and it works equally well for weeknight dinners, meal prep, or a weekend BBQ.
Whether you’re new to seafood or already a fan, this grilled salmon burger is a reliable, tasty choice. Follow these simple steps and you’ll know how to cook a salmon burger that keeps you coming back all season long.
⭐ Why You’ll Love This Recipe
- Quick and easy to prepare — ready in about 20 minutes
- A lighter, fresher option compared to beef burgers
- Full of flavor from Ranch seasoning, lime, and Dijon
- Seafood-forward without being overly fishy
- Versatile — grill, air fry, or bake
- Customizable with your favorite buns and toppings
- Ideal for summer cookouts, quick dinners, or meal prep
🛒 Ingredients & Substitutions
- Salmon fillet — fresh, skinless, and boneless is best. If necessary, canned salmon can be used (drain and remove bones); texture will differ but it still works.
- Panko breadcrumbs — regular or seasoned breadcrumbs are acceptable substitutes.
- Red onion — sweet onion can be used instead.
- Ranch seasoning — any dry Ranch blend or a homemade mix will do.
- Lime juice — lemon juice can replace lime.
- Sour cream — plain Greek yogurt works as a substitute.
- Honey Dijon mustard — swap for regular Dijon or stone-ground mustard to reduce sweetness.
- Salt and pepper — optional, adjust to taste.
✨ Variations
- Add chopped pickles or relish for a tangy note
- Mix in chili powder or smoked paprika for heat
- Use seasoned breadcrumbs for deeper flavor
- Swap brioche buns for ciabatta or serve in lettuce wraps
🔥 Tips
- Chill patties before grilling to help them hold together.
- Use a fish spatula and flip gently.
- Toast the buns for added texture and flavor.
- Top with slaw, aioli, sliced tomato, or your favorite condiments.
❓ FAQs
Yes. Shape the patties and keep them covered in the refrigerator for up to 24 hours before grilling.
It should feel firm to the touch and reach an internal temperature of 145°F (63°C).
Yes, if you use gluten-free breadcrumbs and gluten-free buns.
Try fries, a crisp slaw, veggie sticks with dip, or a simple green salad.
Yes. Freeze uncooked patties on a parchment-lined tray until solid, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes.
Fresh, skinless, boneless salmon is ideal. Previously frozen salmon is fine if fully thawed and patted dry.
Yes. Crushed crackers, almond flour, or oats can act as binders, though the texture will change slightly.
Chop the salmon finely, chill the formed patties before cooking, and avoid flipping too early on the grill or skillet.
Yes. Omit the onion and use a mild mustard or mayonnaise if children prefer a gentler flavor.
Absolutely — divide the mixture into smaller portions and reduce cook time to about 2–3 minutes per side for sliders.
🍽️ Other Recipes You May Enjoy
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Copycat Red Robin Whiskey River BBQ Burger
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Grilled Salmon Burger
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Equipment
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knife
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cutting board
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mixing bowl
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rubber spatula or wooden spoon
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gas grill or grill pan
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plate for resting patties
Ingredients
- 1–1½ pounds salmon fillet, skinless and boneless, finely chopped
- ⅔ cup panko breadcrumbs
- ¼ cup red onion, finely chopped
- 1 tablespoon Ranch seasoning
- 1 clove garlic, minced
- 1 tablespoon lime juice (juice of 1 lime)
- 3 tablespoons sour cream
- 2 tablespoons honey Dijon mustard
- Salt and pepper, to taste (optional)
- Brioche hamburger buns
- Assorted toppings (lettuce, tomato, onion, pickles, cheese, condiments, etc.)
Instructions
- In a large bowl, combine the chopped salmon, panko, red onion, Ranch seasoning, and minced garlic. Mix until evenly distributed.
- Add the lime juice, sour cream, and honey Dijon mustard. Stir until the mixture is well combined.
- Form the mixture into four patties. The mix will be slightly sticky but should hold together.
- Chill the patties in the refrigerator while you preheat the grill.
- Preheat your grill to 450°F (about 230°C).
- Grill the patties 4 minutes on the first side, then flip and grill 4–5 minutes more until cooked through.
- Remove patties from the grill and lightly toast the buns on the grill or in an air fryer.
- Assemble the burgers with your preferred toppings and serve immediately.
Notes
🥡 Storage
Store cooked patties in an airtight container in the refrigerator for up to 2 days.
♨️ Reheating
- Air Fryer: 300°F for 3–4 minutes.
- Skillet: Reheat over low heat until warmed through.
- Oven: 300°F for 8–10 minutes.
- Microwave: Use low power in short bursts and cover with a damp paper towel to prevent drying.
❄️ Freezing
Freeze uncooked patties on a parchment-lined sheet until firm, then transfer to a freezer-safe bag. Cook from frozen, adding a few extra minutes to the grill time.
💡 Tips for Best Results
- Choose brioche or ciabatta buns for better structure.
- Chill patties before cooking to help them stay firm.
- Add pickles, relish, or spices like paprika or chili powder to vary the flavor.
- Use seasoned breadcrumbs for extra depth.
🍳 Alternate Cooking Methods
- Air Fryer: Preheat to 375°F. Lightly spray the basket and cook patties 8–10 minutes, flipping halfway through.
- Oven: Preheat to 400°F. Place patties on a lightly greased, parchment-lined sheet and bake 12–14 minutes, flipping once.
- Stovetop: Heat a nonstick skillet over medium with a little oil and cook 4–5 minutes per side until browned and cooked through.
♻️ Leftovers
Chop leftover patties and use them in wraps, salads, or pita sandwiches for an easy lunch.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.