Homemade Salmon Burgers (Two Ways): Grill Sandwich & Plated Bistro Version
A salmon burger is one of the best ways to serve fish to the whole family: it’s quick, it grills beautifully, and it feels a bit more festive than a classic fillet. This version is based on my original YouTube video, but I made a few adjustments for the blog so that the mixture holds better, gives a juicier result, and works whether you cook it outside on the barbecue or inside in a pan. We’re keeping the spirit of hand-chopped salmon, fresh herbs, and a light binder — just with slightly improved proportions.
This post will show you:
- how to make the classic burger in a bun with mayo, lettuce, tomato, and onion
- how to make a more sophisticated plated salmon burger with vegetables and a light cream reduction
- how to freeze or prep ahead
- what to serve with it (fries, salads, sauces — all from the blog)
Why this version works
- a little more panko so the patties don’t fall apart on the grill
- slightly less raw onion so it doesn’t water the mix
- a spoon of Dijon and a bit of fat (olive oil or mayo) to make it juicy and flavorful
- same method: chop salmon by hand, rest 30 minutes in the fridge, then shape
Result: tender salmon burgers that hold, stay moist, and don’t taste bready.
Ingredients
For the salmon burger mix
- 500g (1 lb 2 oz) salmon fillet, skinless, semi-frozen, hand-chopped
- 30g (2 tbsp) red or shallot onion, very finely minced
- 10g (1 tbsp) fresh parsley, chopped
- 5g (1 tsp) fresh tarragon, chopped (or chives)
- 25–30g (¼ cup) panko breadcrumbs
- 1 large egg (or 1 egg white + 1 tbsp cream)
- 15ml (1 tbsp) Dijon mustard
- 15ml (1 tbsp) olive oil or mayonnaise
- 5g (1 tsp) fine salt
- ½ tsp freshly ground black pepper
- Optional: zest of ½ lemon
Bacon Option
- 8-10 slices of bacon
For burger assembly (classic version)
- 4–6 hamburger buns, toasted
- Mayonnaise (try your own: homemade mayonnaise recipe)
- Lettuce leaves
- Tomato slices
- Red onion rings
- Lemon wedges
- Optional: harissa mayo like on the patty melt
For the plated/bistro version
- Assorted vegetables: zucchini rounds, carrots, cherry tomatoes, green beans
- 10g (2 tsp) butter
- 1 tsp crushed pepper or mild green pepper
- 15ml (1 tbsp) vinegar
- 120ml (½ cup) fish or vegetable stock
- 60ml (¼ cup) 25% cooking cream
Step-by-step
1. Chop the salmon
Work with semi-frozen salmon; it cuts clean. Slice, stack, cut into thin strips, then cross-cut to get small cubes. You want a tartare-style texture, not a purée.
2. Make the mix
In a bowl, combine the chopped salmon, onion, parsley, tarragon, panko, egg, Dijon, olive oil/mayo, salt, pepper, and lemon zest if using. Mix gently — don’t mash. Cover and refrigerate 30 minutes so the panko can absorb the moisture.
3. Shape
Divide into 4–6 balls and flatten into patties with a spatula or ring. If you liked the video’s bacon wrap, you can wrap a slice of bacon around the edge now.
4. Cook
Heat a lightly oiled grill pan or BBQ to medium. Cook the salmon burgers 3–4 minutes per side until just opaque in the center. Don’t overcook — salmon is better a touch pink than dry.
5. Build the classic burger
Toast the bun. Spread mayo on both sides. Add lettuce, the hot salmon burger, tomato, onion rings, a tiny squeeze of lemon, and close.
6. Plated version
Sauté your vegetables in olive oil/butter, salt and pepper. In another small pan, make a quick reduction: butter + crushed pepper → deglaze with vinegar → reduce → add stock → reduce → finish with cream until syrupy. Nap the salmon burger with the sauce and plate with the vegetables.
Substitutions
- Salmon: can be replaced by trout or Arctic char (same texture).
- Panko: use fine dry breadcrumbs or even crushed crackers.
- Herbs: tarragon → dill → chives → basil.
- Dijon: replace with 1 tsp mayo + 1 tsp lemon juice.
- No egg: use 1 tbsp mayo + a bit more panko.
- Gluten-free: use GF breadcrumbs and check your mustard.
FAQs
Can I make the salmon burgers ahead?
Yes. Form, place on a tray, cover, and refrigerate 24 h. You can also freeze them raw, well wrapped.
Can I cook them in the oven?
Yes, 400°F (200°C) on parchment, 10–12 minutes, finish in a pan for color.
Why did my burger fall apart?
Mixture too wet or not rested. Add 1–2 tbsp panko and chill 30 minutes.
What sauce goes with salmon burgers?
Tartar sauce, lemon mayo, or even a spoon of homemade tartar sauce.
What to serve with salmon burgers
- Authentic Belgian fries
- Pommes parisiennes with bacon
- Homemade mayonnaise
- Homemade tartar sauce
- Greek pasta salad with oregano vinaigrette
- Creamy tomato soup
- Easy salmon pasta
- Fresh homemade salmon tartare with sriracha
- Homemade garlic croutons
- Traditional duck confit (for fish & French dinner menus)
Homemade Salmon Burgers (Two Ways): Grill Sandwich & Plated Bistro Version
Ingredients
For the salmon burger mix
- 500 g 1 lb 2 oz salmon fillet, skinless, semi-frozen, hand-chopped
- 30 g 2 tbsp red or shallot onion, very finely minced
- 10 g 1 tbsp fresh parsley, chopped
- 5 g 1 tsp fresh tarragon, chopped (or chives)
- 25 –30g ¼ cup panko breadcrumbs
- 1 large egg or 1 egg white + 1 tbsp cream
- 15 ml 1 tbsp Dijon mustard
- 15 ml 1 tbsp olive oil or mayonnaise
- 5 g 1 tsp fine salt
- ½ tsp freshly ground black pepper
- Optional: zest of ½ lemon
Bacon Option
- 8-10 slices of bacon
For burger assembly (classic version)
- 4 –6 hamburger buns toasted
- Mayonnaise try your own: homemade mayonnaise recipe
- Lettuce leaves
- Tomato slices
- Red onion rings
- Lemon wedges
- Optional: harissa mayo like on the patty melt
For the plated/bistro version
- Assorted vegetables: zucchini rounds carrots, cherry tomatoes, green beans
- 10 g 2 tsp butter
- 1 tsp crushed pepper or mild green pepper
- 15 ml 1 tbsp vinegar
- 120 ml ½ cup fish or vegetable stock
- 60 ml ¼ cup 25% cooking cream
Instructions
Chop the salmon
- Work with semi-frozen salmon; it cuts clean. Slice, stack, cut into thin strips, then cross-cut to get small cubes. You want a tartare-style texture, not a purée.
Make the mix
- In a bowl, combine the chopped salmon, onion, parsley, tarragon, panko, egg, Dijon, olive oil/mayo, salt, pepper, and lemon zest if using. Mix gently — don’t mash. Cover and refrigerate 30 minutes so the panko can absorb the moisture.
Shape
- Divide into 4–6 balls and flatten into patties with a spatula or ring. If you liked the video’s bacon wrap, you can wrap a slice of bacon around the edge now.
Cook
- Heat a lightly oiled grill pan or BBQ to medium. Cook the salmon burgers 3–4 minutes per side until just opaque in the center. Don’t overcook — salmon is better a touch pink than dry.
Build the classic burger
- Toast the bun. Spread mayo on both sides. Add lettuce, the hot salmon burger, tomato, onion rings, a tiny squeeze of lemon, and close.
Plated version
- Sauté your vegetables in olive oil/butter, salt and pepper. In another small pan, make a quick reduction: butter + crushed pepper → deglaze with vinegar → reduce → add stock → reduce → finish with cream until syrupy. Nap the salmon burger with the sauce and plate with the vegetables.
Video
Notes
Substitutions
- Salmon: can be replaced by trout or Arctic char (same texture).
- Panko: use fine dry breadcrumbs or even crushed crackers.
- Herbs: tarragon → dill → chives → basil.
- Dijon: replace with 1 tsp mayo + 1 tsp lemon juice.
- No egg: use 1 tbsp mayo + a bit more panko.
- Gluten-free: use GF breadcrumbs and check your mustard.
FAQs
Can I make the salmon burgers ahead?Yes. Form, place on a tray, cover, and refrigerate 24 h. You can also freeze them raw, well wrapped. Can I cook them in the oven?
Yes, 400°F (200°C) on parchment, 10–12 minutes, finish in a pan for color. Why did my burger fall apart?
Mixture too wet or not rested. Add 1–2 tbsp panko and chill 30 minutes. What sauce goes with salmon burgers?
Tartar sauce, lemon mayo, or even a spoon of homemade tartar sauce.
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