Salmon Burgers {Air Fryer or Skillet}
Salmon burgers are a flavorful twist on traditional burgers that come together quickly and easily. With fresh salmon, lemon zest, and herbs, they’re a wholesome, budget-friendly meal you can prep ahead.
Salmon is the most popular fish served at family dinner tables for great reason -- that sweet and delicate fish texture pairs really well with a wide variety of marinades and seasonings.
It's also a firmer fish that lends itself perfectly for turning into these easy make-ahead salmon burger patties! You can prep the salmon patties up to 24 hours in advance for a quick and easy dinner you pop in the air fryer or brown up in a skillet on the stovetop.
Serve with your favorite burger toppings for a fun Friday night fish dinner during Lent or any time of year.
Why This is the Best Recipe
- Fresh Flavors: The combo of lemon zest, dill, basil, and capers fills each bite with zippy, herby goodness.
- Quick and Easy: Ready in under an hour (including chill time!), these salmon burgers come together fast with a food processor.
- Kid-Friendly: Salmon's mild flavor and this fun burger presentation is a great way to introduce seafood to kids.
Ingredients
This recipe uses a short list of fresh ingredients you likely already have on hand:
- Skinless Salmon Fillets: You can always ask your grocery store fish seller to remove the skin for you.
- Dry Breadcrumbs: I prefer panko breadcrumbs since they keep the patties light in texture.
- Brioche Hamburger Buns: Salmon burgers have a delicate texture that pairs well with the lighter brioche buns. A potato bun would be a good alternative.
- Tartar Sauce: Store bought or homemade. I personally love my homemade tartar sauce that can be prepped in advance.
- Shallot: Shallots give a more delicate onion flavor to the burger patties. If you can't find them, substitute fresh green onions or yellow onions.
- Fresh Tomato Slices
- Lettuce
- Dijon Mustard
- Jarred Capers: You'll likely find these near the pickles at the store.
- Lemon
- Dried Dill
- Dried Basil
- Salt & Black Pepper
- Olive Oil
Prep the Salmon Mix
Chop the shallot into larger chunks and add them to the bowl of a food processor. Pulse them to chop them into a finer mince.
Add the dijon mustard, capers, lemon zest, dill, and basil. Cut the salmon into large chunks and add just 1/4 of the salmon.
Pulse the food processor about 6 times to combine the ingredients.
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Shape the Burger Patties
Add the remaining salmon and pulse just a few more times to break the fish up into 1/4-inch pieces.
Scrape the mixture into a large mixing bowl and add the breadcrumbs, salt, and pepper. Gently fold everything together.
Divide the mixture into four equal portions and shape them into patties. Place them on a baking sheet lined with parchment paper.
Cover them with plastic wrap and chill in the fridge for 30 minutes so they can firm up.
You will brush the patties with olive oil just before you cook them in the air fryer or oven.
Air Fryer Cooking Instructions
Preheat the air fryer to 400°F for 5 minutes.
Brush the tops of the patties with olive oil and then place them top-side-down in the air fryer basket in a single layer with room between them for air flow. (You may need to cook in batches.)
Once they are in place, brush the tops with olive oil and cook for 10 - 12 minutes or until the patties are golden brown and register 150°F at the center.
Stovetop Cooking Instructions
Place a large non-stick skillet over medium-high heat.
Drizzle olive oil into the skillet and add the salmon burgers. Cook for 3 minutes on each side or until they become golden and crispy.
The internal temperature should reach 150°F.
Make Ahead Tips
Prep Ahead: Form and chill the patties up to 24 hours ahead, keeping them covered in the fridge until ready to cook.
Reheat Cooked Burgers: The cooked patties also reheat well—just warm them gently in a skillet.
Freeze Ahead: You can freeze your uncooked patties, too. Simply thaw the burgers overnight in the fridge before cooking.
Variations
Canned Salmon: In a pinch, well-drained canned salmon works—just skip the food processor step and fold all the ingredients together by hand.
Gluten-Free Salmon Burgers: Skip the brioche bun and use gluten-free breadcrumbs to form the patties.
Spicy Salmon Burgers: Mix in a pinch of cayenne or a dash of hot sauce for a little kick.
Serving Suggestions
You can serve salmon burgers with either tartar sauce or this easy spicy remoulade sauce on top. I love mine with fresh tomato slices and butter lettuce leaves.
For the best texture, toast your brioche buns open face, cut side up, under your oven broiler. This helps give the sandwich a delicious crispy texture.
Serve my easy raw veggie salad or a simple garden salad on the side. Want a heartier meal? Try my baked red rice.
More Salmon Recipes
Looking for more delicious ways to serve salmon for dinner? Here are a few of my favorite recipes:
📖 Recipe
Salmon Burgers
Ingredients
For the Salmon Burgers:
- 1 shallot minced
- 1 tablespoon Dijon mustard
- 1 tablespoon capers plus 1 teaspoon reserved from the brine
- 1 lemon zested
- 1 teaspoon dried dill
- 1 teaspoon dried basil
- 1 pound skinless salmon fillets cut into large chunks
- 1/4 cup dry breadcrumbs
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For Serving:
- 4 brioche hamburger buns toasted
- Fresh tomato slices
- Shredded lettuce or butter lettuce leaves
- Tartar sauce store bought or homemade
Instructions
Form the Salmon Burgers and Chill 30 Minutes:
- Set out a baking sheet lined with parchment paper.
- Add the shallot, Dijon mustard, capers, lemon zest, and seasoning to the bowl of a food processor. Add just a quarter of the fresh salmon, set the remaining salmon aside.
- Pulse the ingredients together until mostly smooth, about 6 pulses.
- Add the reserved salmon to the food processor and pulse it just until the salmon has been incorporated and is chopped into 1/4-inch sized chunks, about 5 pulses.
- Transfer the salmon mixture to a mixing bowl. Add the dry breadcrumbs, salt, and pepper. Use your hands to gently fold the ingredients together without breaking up the salmon chunks too much.
- Divide the mixture into four equal portions and gently pat them into patties, about 1/2-inch thick. Place them on the prepared baking sheet.
- Cover the burgers with plastic wrap and chill for 30 minutes.
Cook the Burgers on the Stovetop:
- Heat the olive oil in a large non-stick skillet over medium-high heat.
- Transfer the chilled salmon burgers to the skillet with a spatula and cook them for 3 minutes on each side. The burgers should be a crispy golden brown and register 150°F at the center.
- Serve the burgers on toasted brioche buns with tartar sauce and slices of fresh tomato and lettuce.
Cook the Burgers in an Air Fryer:
- Preheat the air fryer to 400°F for 5 minutes.
- While the air fryer is warming up, brush the tops of the salmon burgers with olive oil.
- Transfer the salmon burgers to the air fryer basket oil side down. Once they are in place, quickly brush the tops with the remaining olive oil.
- Cook the burgers for 10 - 12 minutes or until they are golden brown and register 150°F at the center.
- Serve the burgers on toasted brioche buns with tartar sauce and slices of fresh tomato and lettuce.
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