The Best Salmon Burger You’ll Put on Repeat

Serves 4

Why is this The Best Salmon Burger

If you are searching for a healthy burger recipe, this salmon burger with wasabi aioli is the perfect choice. Fresh salmon, lemon zest, and pickled ginger give every bite bright flavor. Meanwhile, creamy wasabi aioli adds tangy heat and richness. Because it cooks evenly, you can grill it outdoors or prepare it on the stovetop. As a result, this protein-packed salmon burger works well for quick weeknight dinners or weekend backyard BBQs. Finally, serve it on a toasted brioche bun with crisp vegetables for balance.

Ingredients

Salmon Patties

- 1 ½ lbs fresh salmon fillet, skin removed (¾ finely chopped, ¼ pureed for binding)
- ½ cup panko breadcrumbs
- 1 egg
- 2 green onions, finely sliced
- 2 tablespoon fresh cilantro, chopped
- 1 tablespoon pickled ginger
- 1 tablespoon lemon juice + zest of ½ lemon
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil (for searing or grilling)

Wasabi Aioli Sauce

- ½ cup Greek yogurt or mayonnaise
- 1 tablespoon prepared wasabi
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Pinch of salt + pepper

To Serve

• - 4 toasted brioche or whole wheat buns
• - Lettuce leaves or Arugula Leaves
• - Sliced cucumber or avocado

Instructions

1. Prepare the Salmon:
   • Finely chop about ¾ of the salmon into small cubes.
   • Puree the remaining ¼ in a food processor until smooth and sticky.

2. Form the Patties:
   • Mix chopped salmon, salmon paste, panko, egg, onions, cilantro, pickled ginger, lemon juice, salt, and pepper.
   • Gently form into 4 patties. Chill for 15 minutes to firm.

3. Cook the Burgers:
   • Heat a cast iron skillet with olive oil or preheat grill to medium-high.
   • Cook patties 3–4 minutes per side until golden and just cooked through (125–130°F for medium).
   • Toast buns lightly.

4. Make the Sauce:
   • Stir together yogurt/mayo, prepared wasabi, lemon juice, mustard, salt, and pepper until smooth.

5. Assemble:
   • Spread lemon-dill sauce on buns.
   • Add lettuce, cucumber/avocado, salmon patty, tomato.
   • Cap with top bun and serve hot.

Chef’s Notes

- For spice: stir sriracha or harissa into the patty mix.
- Wine pairing: pairs beautifully with a California Sauvignon Blanc or Chardonnay.

Best Salmon Burger

Sam

When you want a lighter alternative to beef but don’t want to skimp on flavor, this salmon burger recipe is the perfect choice. Made with fresh salmon, pickled ginger, and lemon zest, then topped with a creamy wasabi aioli sauce, it’s a healthy, protein-packed burger that’s just as good on the grill as it is on the stovetop. Serve it on a toasted bun with crisp veggies for a weeknight dinner or a backyard BBQ favorite.

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Ingredients

  

Ingredients

• Salmon Patties
• - 1 ½ lbs fresh salmon fillet skin removed (¾ finely chopped, ¼ pureed for binding)
• - ½ cup panko breadcrumbs
• - 1 egg
• - 2 green onions finely sliced
• - 2 tablespoon fresh cilantro chopped
• - 1 tablespoon pickled ginger
• - 1 tablespoon lemon juice + zest of ½ lemon
• - 1 teaspoon kosher salt
• - ½ teaspoon black pepper
• - 1 tablespoon olive oil for searing or grilling

Wasabi Aioli Sauce

• - ½ cup Greek yogurt or mayonnaise
• - 1 tablespoon prepared wasabi
• - 1 tablespoon lemon juice
• - 1 teaspoon Dijon mustard
• - Pinch of salt + pepper

To Serve

• - 4 toasted brioche or whole wheat buns
• - Lettuce leaves or Arugula Leaves
• - Sliced cucumber or avocado

Instructions

 

Instructions

Prepare the Salmon:

• Finely chop about ¾ of the salmon into small cubes.
• Puree the remaining ¼ in a food processor until smooth and sticky.

Form the Patties:

• Mix chopped salmon, salmon paste, panko, egg, onions, cilantro, pickled ginger, lemon juice, salt, and pepper.
• Gently form into 4 patties. Chill for 15 minutes to firm.

Cook the Burgers:

• Heat a cast iron skillet with olive oil or preheat grill to medium-high.
• Cook patties 3–4 minutes per side until golden and just cooked through (125–130°F for medium).
• Toast buns lightly.

Make the Sauce:

• Stir together yogurt/mayo, prepared wasabi, lemon juice, mustard, salt, and pepper until smooth.

Assemble:

• Spread lemon-dill sauce on buns.
• Add lettuce, cucumber/avocado, salmon patty, tomato.
• Cap with top bun and serve hot.

Notes

Chef’s Notes

- For spice: stir sriracha or harissa into the patty mix.
- Wine pairing: pairs beautifully with a California Sauvignon Blanc or Chardonnay.

Tried this recipe?Let us know how it was!