Four Ingredient Salmon Burgers Recipe

This four-ingredient Salmon Burgers recipe is a low-fuss dinner that delivers big on flavor. Quick to prepare, it’s the perfect weeknight meal you’ll come back to again and again! 

I do my best to incorporate seafood into my diet at least a couple of times a week with recipes like my Oven Roasted Teriyaki Salmon and Air Fryer Spicy Hasselback Salmon. However, this salmon burger recipe is my absolute favorite option when I’m short on time! 

It comes together with just four ingredients and cooks in minutes yet tastes like it took all day. Paired with a homemade healthier tartar sauce, it makes for a restaurant-worthy meal from the comfort of your own home. 

Cook the burgers in a skillet or on the grill, add your favorite sides, and everyone will eagerly gather around the table. Try it once, and I’m confident this dish will make a regular appearance in your weekly lineup! 

Recipe Ingredients

For the Salmon Burgers

• Fresh salmon fillets – I use Scottish salmon, which is slightly higher in fat than other varieties. However, Atlantic salmon will also work. The key is to have enough fat to add flavor and keep the burgers moist. 
• Dijon mustard – This adds a hint of tang. 
• Sweet onion – Dice it so small that it is nearly minced. 
• Panko breadcrumbs – These are optional but add a nice crust to the burgers. 
• Kosher salt and cracked black pepper – Adjust to taste. 

For the Yogurt Tartar Sauce

• Greek yogurt – Use plain, 2% Greek yogurt for a rich, creamy base. 
• Lemon juice – The acidity balances some of the heaviness of the fats and adds a refreshing taste. Freshly squeezed is best! 
• Extra virgin olive oil – This creates a thinner, saucy consistency without diluting the flavor. 
• Garlic clove – Use a whole, fresh clove for the best flavor. 
• Capers – These add a briny, tartness we look for in tartar sauce. 
• Kosher salt and cracked black pepper – Adjust to taste. 
• Fresh dill – Adds a citrus-like taste. 

How to Make Salmon Burgers with Yogurt Tartar Sauce 

Make the Homemade Yogurt Tarter Sauce

• Combine the 2% Greek yogurt, fresh squeezed lemon juice, extra virgin olive oil, capers, one clove of garlic, kosher salt and cracked black pepper. Mix well in a mini food processor. Then, add the fresh dill and gently pulse until it is well combined. Cover and refrigerate until ready to use.

Make the Salmon Burgers

• Remove the skin and any pin bones from the salmon. Cube the salmon then add it to a food processor. Gently pulse the salmon a few times until the salmon is lightly chopped. You should have pieces about the size of a dime and smaller. Be careful not to over process the meat.
• Remove the salmon from the food processor and add it to a mixing bowl. Add the finely diced sweet onion, panko breadcrumbs, Dijon mustard, kosher salt and a few turns of cracked black pepper. Mix until well combined and form the patties. Cover and refrigerate for a minimum of 30-40 minutes.

** Once the patties are formed, you have the option to press the patties in a coating of panko breadcrumbs for extra texture on the outside of the burgers. I would skip this step if grilling. **

Cook the Salmon Burgers

• Spray a non-stick skillet with avocado oil spray and place it over medium high heat. Cook the burgers for 4-5 minutes per side. This will give you a medium burger. Cooking time will vary based on the thickness of your burger patties and preferred level of doneness.
• Once cooked to your liking, add a dollop of homemade yogurt tarter sauce, a piece of fresh dill, and a lemon wedge on the side. Serve hot and enjoy.

Serving Suggestions

Enjoy these burgers on a toasted hamburger bun, in a lettuce wrap with a dollop of tartar sauce, or on top of a salad. Then, make them a complete meal with delicious sides like: 

• Air Fryer Sweet Potato Fries
• One Pan Potatoes
• Sautéed Vegetable Salad
• Zucchini Salad
• Green Chili Mac and Cheese 

How to Store and Freeze

• Store leftover burgers in an airtight container in the fridge for four to five days. Keep any leftover tartar sauce in a separate airtight container in the fridge for three to four days. 
• Reheat the burgers in the microwave or in a skillet over medium heat. 
• Freeze uncooked salmon patties in an airtight sealable bag. Place a piece of parchment paper between each patty to keep them from sticking together. 
• Thaw in the fridge overnight when you’re ready to cook. 

Frequently Asked Questions

How do you keep salmon burgers from falling apart? Avoid over-processing the patty mixture. Pulse the ingredients just until combined and small pieces remain. They shouldn’t be mushy! Then, make sure to pack the patties tightly enough to hold their shape, and allow them plenty of time to chill in the fridge. 

Can I grill this recipe? Yes, if you grill, I recommend skipping the breadcrumb coating. Shape and chill the patties as normal. Then, preheat a grill to 400 degrees, and brush the grates with avocado oil. Add the salmon burgers to the hot grates, and cook for about four minutes on each side. Adjust the cooking time as needed, depending on the thickness of the burgers. 

How do you know when salmon burgers are done? For the best results, use a meat thermometer to ensure your burgers reach an internal temperature of at least 145 degrees Fahrenheit. Fully cooked salmon will be pink and flakey.

Frequently Asked Questions Continued

What type of salmon should I use? Fattier salmon like Scottish or Atlantic salmon works best. The healthy fats help bind the burgers together. It also locks in moister when cooking. Whether on the grill or in a skillet, the higher fat content / marbling adds flavor and moisture.

Do I need a food processor for this recipe? No, but it is the best way to gently pulse the salmon to get the perfect texture for burger patties. You do not want to over process the salmon meat. Otherwise, you will end up with dense hard burgers. There should still be pieces of salmon that are about the size of a dime after gently pulsing. I used a 14 cup Cuisinart food processor for the salmon meat and a mini Cuisinart food processor for the homemade yogurt tarter sauce.

Why do you refrigerate the burgers? Once the burgers are blended and the patties are formed, cover the patties with saran wrap and refrigerate them for a minimum of 30-40 minutes. This allows the burgers to set and the flavor to develop. Plus, the burgers will hold up better when cooking.

Can I freeze the salmon burger patties? Yes, absolutely. Option to freeze the uncooked burger patties in an airtight sealable bag. Make sure each burger is separated by parchment paper to prevent them from sticking together. To thaw, place the burgers in the refrigerator overnight.

Ways to enjoy these burgers? Enjoy these burgers on a toasted bun with my Air Fryer Sweet Potato Fries. Swap the bun for butter lettuce and a dollop of the homemade yogurt tarter sauce. Or enjoy alongside my One Pan Potatoes. For a lighter side dish try my Sautéed Vegetable Salad.