These grilled salmon burgers are an easy, flavorful option for a quick dinner or a light lunch. Topped with fresh tomato and crisp lettuce, they come together fast and are ideal for grilling season.
Why you’ll love this recipe
- Perfect for summer. Nothing says summer like a juicy burger cooked on the outdoor grill.
- Easy to make. A few simple ingredients processed together, formed into patties and grilled — fresher and tastier than store-bought versions.
- Flexible. Swap in pantry staples or fresh herbs to make the burgers your own.
- Packed with flavor. Lemon, capers and mustard add brightness and a savory boost to the salmon.
Ingredients and substitutions
- Fresh salmon fillets – Best when fresh and boneless. Canned salmon is an acceptable substitute but the texture and flavor will differ. Drain canned salmon well.
- Red onion – Adds mild sweetness. Substitute brown onion or green onions if preferred.
- Dijon mustard – Gives a gentle heat and depth. Omit or swap for another mustard if desired.
- Lemon juice & zest – Brightens the patties. Lime works as an alternative.
- Oats – I use quick oats here. Panko or regular breadcrumbs, or crushed crackers, work as binders too.
- Capers – Provide a salty, tangy contrast that complements the salmon.
- Seasoning – Salt and black pepper to taste.
Suggested recipe add-ons
- Add a pinch of chili flakes or chili powder for heat.
- Fresh dill pairs well with salmon.
- Roasted garlic brings a deep, sweet aroma.
- A tablespoon of mayonnaise in the mix adds richness and moisture.
How to make grilled salmon burgers
Pulse about one-quarter of the chopped salmon with the Dijon mustard in a food processor until it forms a smooth paste.
Add the remaining salmon and the red onion, then pulse in short bursts until combined but not puréed — you want some texture.
Transfer the salmon mixture to a bowl and fold in lemon zest, oats (or breadcrumbs) and capers. Adjust seasoning with salt and pepper.
Wet your hands and form the mixture into four even patties. Cover and refrigerate for about 30 minutes to firm up before cooking.
Heat a grill pan or skillet with a little olive oil over medium-high heat. Cook the patties 4 minutes on the first side, flip and cook 2 minutes more. They should be golden on the outside and still moist inside.
Assemble on buns with lettuce, tomato and your preferred sauce — mayo, aioli or a yogurt-based sauce all work well.
Alternative cooking methods
- Outdoor gas grill: Preheat to 400°F (200°C). Grill covered 4 minutes per side, then 2–3 minutes after flipping, watching carefully to avoid sticking — oil the grate first.
- Oven: Bake on a parchment-lined sheet at 360°F (180°C) for 12–15 minutes, flipping halfway through.
- Air fryer: Cook at 400°F (200°C) for 10–12 minutes until cooked through and slightly crisp on the outside.
Expert tips
- For a chunkier texture, finely chop the salmon by hand instead of using a food processor.
- Use fresh, deboned salmon and remove skin before processing.
- Choose quality buns — soft, buttery brioche is an excellent option.
- Do not overcook. Overcooked salmon patties become dry. Aim for an internal temperature near 135°F (55°C) for moist, tender burgers.
- If the mixture seems dry, add a beaten egg or up to 1/2 cup mayonnaise to help bind and moisten the patties.
Toppings for salmon burgers
- Crisp lettuce (cos, romaine or iceberg)
- Arugula
- Roasted bell pepper
- Avocado or a creamy avocado-tzatziki
- Yogurt-based tzatziki or a dill yogurt sauce
- Aioli or flavored mayonnaise
- Hot sauce for heat
Serving suggestions
Serve with oven-roasted potatoes, fries or a simple green salad for a complete, satisfying meal.
Recipe FAQ’s
Reduce the heat slightly and be sure the grill grates are clean and well-oiled before cooking. A hot, oiled surface helps prevent sticking.
Yes. Canned salmon can be used in a pinch, but fresh salmon yields better texture and flavor.
Related recipes
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Prawn Saganaki
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Psarosoupa – Greek Style Fish Soup
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Swordfish Souvlaki
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Cajun Honey Butter Salmon
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📖 Recipe
Grilled Salmon Burgers
Ingredients
- 500 grams (1 pound) salmon fillets, fresh (or sub with canned salmon)
- ½ red onion, cut into chunks (or use green onions)
- 2 teaspoons Dijon mustard
- 1 lemon, zested (or sub with lime)
- 50 grams (½ cup) oats (or panko breadcrumbs)
- 2 teaspoons capers, rinsed and drained
- Salt and black pepper to taste
Instructions
- In a food processor, pulse one-quarter of the salmon with the mustard until smooth.
- Add the remaining salmon and the red onion; pulse in short bursts until combined but still textured.
- Transfer to a bowl and fold in lemon zest, oats (or breadcrumbs) and capers. Season with salt and pepper.
- Form into four patties with wet hands. Cover and chill for 30 minutes to firm up.
- Heat a grill pan or skillet with olive oil over medium-high heat. Cook patties 4 minutes on the first side, flip and cook 2 minutes more until golden and moist inside.
- Serve on buns with lettuce, tomato and your favorite sauce.
Peter’s Tips →
- Use fresh, deboned salmon and remove the skin before processing.
- For more texture, finely chop the salmon with a knife rather than using a food processor.
- If the mix is dry, add an egg or up to 1/2 cup mayonnaise as a binder.
- Do not overcook. Aim for an internal temperature around 135°F (55°C) to keep the burgers moist.
- Pick quality buns—soft brioche works particularly well.
Nutrition
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Carbohydrates: 4 g
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Protein: 28 g
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Fat: 11 g
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Saturated Fat: 3 g
Nutrition values are approximate and provided for guidance only.
© Souvlaki For the Soul
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This post first appeared in September 2011 and was updated with new information and photos in October 2022.