Salmon Burgers

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Salmon Burger

These burgers are super easy and can be made in just a few minutes. Have your fishmonger remove the skin from the salmon to make this even easier. You can serve this as a burger on a bun with Sriracha mayonnaise (½ Sriracha and ½ mayo), or you can serve it on a bed of kale slaw.

Serves 4
Serving Size: 1 burger
Prep Time: 15 minutes
Chill Time (Optional): 1 hour
Cook Time: 10 minutes
Total Time: 25 minutes- 1 hour 25 minutes


  • 1 pound of salmon, skin and bones removed
  • 1 tablespoon grated fresh ginger (more if you really like ginger)
  • ½ tablespoon low-sodium soy sauce
  • ½ tablespoon Sriracha (or other hot sauce, adapt this for your heat preference)
  • 2 – 4 tablespoons chopped green onions
  • A few grinds of fresh black pepper
  • 1 egg
  • ½ cup whole-wheat panko bread crumbs
  • Grapeseed, canola, or other vegetable oil for cooking the burgers


  1. Process salmon, ginger, soy sauce, Sriracha, green onions, and pepper in a food processor until well blended. Place the salmon mixture in a bowl.
  2. Stir in the egg and panko.
  3. Make 4 patties from the mixture.
  4. Refrigerate for an hour or so (optional).
  5. Lightly oil a non-stick skillet.
  6. Cook on medium heat for 5 minutes. Flip and cook the other side.
  7. Test internal temperature to 145º-150º F.

Nutrition Information per Serving:

  • Serving Size: 1 burger
  • Vegetables: 0 cups
  • Fruits: 0 cups
  • Calories: 239 calories
  • Carbohydrates: 11 grams
  • Fiber: 1 gram
  • Protein: 28 grams
  • Fat: 8 grams
  • Sodium: 328 mg
1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 4.67 out of 5)

One comment on “Salmon Burgers

  1. Marilyn on

    Since a recipe is just a starting point, I made these burgers with a few variations and both my husband and I enjoyed them very much. I had frozen Alaskan salmon burgers that I thawed to use. I used my husband’s favorite hot sauce as I did not have the listed type. I used regular onion as I did not have green onions. I did not have Panko crumbs so used a multigrain English muffin to make crumbs. I did have fresh ginger, fresh black pepper, soy sauce, and a farm fresh egg.
    The food processor made short work of blending ingredients. My Vita Mix made crumbs in a jiffy.
    I finished by hand with the crumbs and egg. The product was similar to a meatloaf consistency so forming burgers was easy. We will definitely have these again!
    Tonight I did not have time to let the burgers set for an hours, but they held together quite well.
    I did choose to use a small amount of coconut oil to cook the burgers. They were moist and very tasty. We used Sandwich rounds with Horseradish mayo to top them. I added a fresh tossed salad. We also had fresh guacamole with organic tortilla chips to finish our dinner.


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