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Juicy, flavorful, and easy to make – this Grilled Salmon Burger is the perfect light and tasty twist for your next summer meal! 🍔🐟
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Summer grilling always brings back memories of backyard dinners with my family. Burgers were a staple, but once I discovered how to cook a salmon burger, it quickly became a favorite. This grilled salmon burger recipe is fresh, flavorful, and just a little different from the usual cookout fare. Even my picky eaters ask for seconds!
This salmon burger recipe is light but satisfying. It comes together quickly with simple ingredients, and you can easily adjust the flavors to suit your taste. Whether you’re trying to eat more seafood or just want something new for your BBQ menu, this grilled salmon burger recipe is a winner.
This salmon burger is a must-try, whether you’re new to seafood or a seasoned pro. It’s an easy, flavorful way to shake up your grilling routine. Now with this recipe, you’ll know how to cook a salmon burger. You might even find yourself making it all summer long!
⭐ Why You’ll Love This Recipe
- Quick and easy to prepare – ready in under 20 minutes
- A lighter, fresh alternative to traditional beef burgers
- Packed with flavor from Ranch seasoning, lime juice, and Dijon
- Great way to enjoy more seafood without being too “fishy”
- Versatile – can be grilled, air fried, or baked
- Customizable with your favorite buns, condiments, and toppings
- Perfect for summer cookouts, meal prep, or weeknight dinners
🛒 Ingredients & Substitutions
- salmon filet – use canned salmon if fresh is unavailable. Drain it well and remove any bones or skin. The texture will be different, but it will still be tasty.
- panko breadcrumbs – substitute with seasoned or regular breadcrumbs
- red onion – substitute with sweet onion
- Ranch seasoning – use your favorite dry blend or homemade mix
- lime juice – substitute with lemon juice
- sour cream – substitute with plain Greek yogurt
- honey Dijon mustard – use regular Dijon or stone-ground for less sweetness
- salt and pepper – optional, based on taste
✨ Variations
- Add chopped pickles or relish for a tangy kick
- Mix in chili powder or paprika for extra spice
- Use seasoned breadcrumbs for more flavor depth
- Swap brioche buns with ciabatta or lettuce wraps
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🔥 Tips
❓ FAQs
Yes. Shape the patties and store them covered in the fridge for up to 24 hours before grilling.
It should be firm to the touch and reach an internal temperature of 145°F.
Use gluten-free breadcrumbs and buns to make it gluten-free.
Try fries, slaw, veggie sticks with dip, or a simple salad.
Yes. Freeze the uncooked patties on a parchment-lined baking sheet until solid, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes.
Fresh, skinless, boneless salmon is best. You can also use previously frozen salmon, just make sure it is fully thawed and patted dry.
Yes. You can use crushed crackers, almond flour, or oats as a binder. The texture may vary slightly.
Finely chop the salmon and chill the patties before cooking. Avoid flipping them too early on the grill.
Yes. You can leave out the onion and use a milder mustard or even mayo if your kids prefer a less tangy flavor.
Absolutely! Just divide the mixture into smaller portions and adjust the cook time to 2-3 minutes per side.
🍽️ Other Recipes You May Enjoy
Grilled Salmon Burger
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Equipment
- gas grill or grill pan
- plate for resting patties
Ingredients
- 1-½ pounds salmon filet, 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, (such as lettuce, tomato, onion, pickles, cheese slices, condiments, etc.)
Instructions
- In a large mixing bowl, combine chopped salmon, breadcrumbs, onion, Ranch seasoning, and garlic. Mix well.
- Add lime juice, sour cream, and mustard. Stir until fully combined.
- Form mixture into 4 patties. Mixture will be sticky but should hold together.
- Chill patties in the fridge while preheating your grill.
- Preheat grill to 450°F.
- Grill patties for 4 minutes on one side. Flip and grill another 4 to 5 minutes until cooked through.
- Remove patties from the grill. Lightly toast buns on the grill or in the air fryer.
- Assemble burgers with desired toppings and serve.
Notes
🥡 STORAGE
Store cooked patties in an airtight container in the fridge for up to 2 days.♨️ REHEATING
- Air Fryer: 300°F for 3 to 4 minutes
- Skillet: Reheat over low heat until warmed through
- Oven: 300°F for 8 to 10 minutes
- Microwave: Use low power in short bursts to avoid drying out (cover with a damp paper towel)
❄️ FREEZING
Freeze uncooked patties on a parchment-lined baking sheet until solid, then transfer to a freezer-safe bag. Cook from frozen, adding a few extra minutes to the grill time.💡 TIPS FOR BEST RESULTS
- Use brioche or ciabatta buns for better structure.
- Chill the patties before grilling to help them stay firm.
- Add pickles, relish, or spices like paprika and chili powder to change up the flavor.
- Use seasoned breadcrumbs for extra depth.
🍳 ALTERNATE COOKING METHODS
- Air Fryer: Preheat to 375°F. Lightly spray the basket and cook patties for 8 to 10 minutes, flipping halfway through.
- Oven: Preheat to 400°F. Place patties on a lightly greased parchment-lined baking sheet. Bake for 12 to 14 minutes, flipping once.
- Stovetop: Heat a nonstick skillet over medium heat with a bit of oil. Cook the patties for 4 to 5 minutes per side, or until they are browned and cooked through.
♻️ LEFTOVERS
Chop leftover patties and use them in wraps, salads, or pita sandwiches for a quick and tasty lunch.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
