I’ll be honest—I used to think salmon burgers were just fancy health food until I discovered this foolproof grilled salmon burger recipe. Now my family devours these fresh salmon burgers every weekend, and I’m pretty sure my neighbor thinks I’m some kind of seafood grilling genius (if only she knew how many times I watched my first attempts fall through the grates before getting it right).
Here’s the Thing About This Recipe
The secret to authentic grilled salmon burgers is getting that perfect texture—not too mushy, not too chunky. What makes this fresh salmon work is using the food processor to get just the right consistency, then adding enough binding ingredients so they hold together on the grill. I learned the hard way that you can’t just mash salmon with a fork and expect burger magic. Around here, we’ve figured out that the breadcrumbs and egg are non-negotiable for burgers that actually make it from grill to plate in one piece.
The Lineup – Let’s Talk Ingredients
Good fresh salmon is worth hunting down—look for bright, firm fillets without that fishy smell. Don’t cheap out on pre-frozen patties from the store; fresh salmon makes all the difference in these grilled salmon burgers (I learned this after buying terrible frozen ones three times).
The red onion adds just the right bite without overpowering the fish (happens more than I’d like to admit that I go overboard with onion). Fresh dill is absolutely crucial—dried dill just won’t give you that bright, summery flavor that makes people ask for your secret. I always grab an extra bunch because someone inevitably wants more chopped fresh on top.
Regular breadcrumbs work perfectly here, though I sometimes use panko when I’m feeling fancy. The egg is your binding superhero—without it, these salmon burgers will become expensive fish food for your grill. Fresh salmon selection can be tricky, so look for firm flesh that springs back when you press it gently.
Here’s How We Do This (Step by Step)
Start by cranking your grill to medium-high heat—you want those nice grill marks without burning the outside before the inside cooks. Here’s where I used to mess up: I’d try to process the whole salmon fillet at once. Don’t be me—cut it into chunks first so your food processor can actually handle it.
Now for the fun part—pulse that salmon until it’s coarsely chopped, not pureed into salmon paste. You want some texture here, so stop pulsing when it looks like chunky tuna salad. This takes maybe 8-10 pulses, but every food processor has its own personality.
Here’s my secret: mix all your other ingredients in the bowl first, then fold in the chopped salmon gently. This way you don’t overwork the fish, which can make these grilled salmon burgers tough. The Cedar Plank Salmon taught me that salmon needs a gentle touch.
Don’t stress about making perfect patties—wet your hands so the mixture doesn’t stick, and shape them slightly larger than your buns because they’ll shrink a bit on the grill. I learned this trick from my neighbor: make a slight indent in the center of each patty so they cook evenly instead of puffing up like little salmon domes.
If This Happens, Don’t Panic
Salmon burgers falling apart on the grill? You probably didn’t let them firm up enough or your grill is too hot. That’s normal beginner stuff, and it happens to everyone. If this happens (and it will), just flip them more carefully with a wide spatula and maybe turn down the heat a touch.
Patties looking dry and overcooked? You probably cooked them too long—salmon goes from perfect to rubber in about thirty seconds. In reality, I’ve learned to check them early because you can always cook more, but you can’t uncook them. This is totally fixable for next time.
If your grilled salmon burgers are sticking to the grates, your grill wasn’t hot enough when you put them on, or you flipped too early. I always check early now because they need about 4 minutes to develop that nice crust before they’re ready to flip.
When I’m Feeling Creative
When I’m feeling fancy, I’ll add a tablespoon of capers for that briny pop or mix in some lemon zest for extra brightness. Sometimes I add a teaspoon of Dijon mustard to the mixture, though that’s totally optional and gives them a slight French twist.
My summer version gets fresh corn kernels mixed right in, and around the holidays, I’ll make “Everything Salmon Burgers” with everything bagel seasoning instead of plain salt and pepper. The Asian-inspired version includes ginger and green onions—just a teaspoon of fresh grated ginger—but that makes it more complex than a weeknight dinner probably needs.
What Makes This Recipe Special
These grilled salmon burgers capture the essence of fresh Pacific Northwest cooking—simple ingredients that let the salmon shine. The technique of coarsely chopping rather than grinding creates the perfect texture that holds together while staying tender. What sets this apart from store-bought frozen patties is using fresh salmon preparation methods that preserve the fish’s natural moisture and flavor instead of binding it with fillers and preservatives.
Things People Ask Me About This Recipe
Can I make these grilled salmon burgers ahead of time? Absolutely! Form the patties and refrigerate them on a plate for up to 24 hours before grilling. Actually, chilling them for at least 30 minutes helps them hold together better on the grill.
What if I can’t find fresh salmon for these salmon burgers? Frozen salmon works, but thaw it completely and pat it really dry first. The extra moisture in previously frozen fish can make your burgers a bit mushier, so you might need an extra tablespoon of breadcrumbs.
How do I know when these grilled salmon burgers are done? Fresh salmon should flake easily and reach 145°F internal temperature. They’ll feel firm to the touch and have nice grill marks. Don’t press down on them while cooking—that squeezes out all the good juices.
Can I cook these salmon burgers in a pan instead? Sure! Use a hot skillet with a little oil and cook the same way—about 4-5 minutes per side. Just don’t move them around too much or they might break apart.
Are these grilled salmon burgers kid-friendly? Most kids love these because they’re not “fishy” tasting like some salmon dishes. The dill is mild, but you can leave it out if your kids are picky about herbs.
What’s the best way to store leftover salmon burgers? Keep cooked patties in the fridge for 2-3 days. They reheat well in a skillet over medium heat, but don’t microwave them—that makes them rubbery.
Before You Head to the Kitchen
I couldn’t resist sharing this because the best grilled salmon burger nights are when everyone’s surprised how much they love fish burgers and asking if you’ll make them again next week. These bring all that fresh, healthy salmon goodness to your table in the most approachable way possible.
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Grilled Salmon Burgers
Description
These juicy grilled salmon burgers prove that healthy can be absolutely delicious—fresh salmon combined with simple seasonings for grilled salmon burgers that even fish skeptics will devour. Perfect texture that holds together beautifully on the grill.
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Servings: 4
Ingredients
- 1 lb fresh salmon, skin removed (bright, firm fillets work best)
- 1/4 cup breadcrumbs (your binding superhero)
- 1/4 cup red onion, finely chopped (adds the perfect bite)
- 2 tbsp fresh dill, chopped (dried won’t cut it)
- 1 egg (crucial for holding everything together)
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 4 hamburger buns (slightly larger than your patties)
- Lettuce, tomato, and your favorite condiments for serving
Instructions
- Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
- Cut the salmon into 2-inch chunks—this helps your food processor handle it better. Remove any remaining bones or skin.
- Pulse the salmon in a food processor 8-10 times until coarsely chopped, not pureed. You want chunky texture, not salmon paste.
- In a large bowl, gently combine the chopped salmon, breadcrumbs, red onion, dill, egg, garlic powder, salt, and pepper. Don’t overmix or you’ll make them tough.
- With wet hands, divide into 4 portions and shape into patties slightly larger than your buns. Make a small indent in the center of each patty to prevent puffing.
- Grill the salmon burgers for 4-5 minutes per side without pressing down on them. They’re done when they flake easily and reach 145°F internal temperature.
- During the last minute, toast the buns cut-side down on the grill until lightly golden.
- Assemble with lettuce, tomato, and your favorite condiments. Serve immediately while hot.
Nutrition Information (Per Serving):
- Calories: 320
- Carbohydrates: 25g
- Protein: 28g
- Fat: 12g
- Fiber: 2g
- Sodium: 450mg
- Omega-3 fatty acids: 1.2g (excellent source for heart health)
- Vitamin D: 25% DV (from the salmon)
Notes:
Seriously, don’t overprocess that salmon or you’ll end up with fish paste instead of burgers. Wet hands are your friend when shaping patties—the mixture won’t stick to you. Every grill runs differently, so trust your eyes and nose more than exact timing.
Storage Tips:
Raw patties keep in the fridge for 24 hours max—salmon doesn’t keep as long as beef. Cooked burgers last 2-3 days refrigerated. Don’t freeze these—the texture gets weird when thawed.
Serving Suggestions:
Perfect with sweet potato fries, coleslaw, or a simple green salad. Try them on brioche buns with avocado and sriracha mayo. Great for healthy summer dinners or weekend grilling.
Mix It Up (Recipe Variations):
Mediterranean Salmon Burgers: Add 1 tbsp capers and lemon zest instead of dill Asian-Inspired Version: Use 1 tsp fresh grated ginger and green onions instead of red onion
Everything Salmon Burgers: Replace salt and pepper with everything bagel seasoning
What Makes This Recipe Special:
These grilled salmon burgers use the coarse-chopping technique that creates perfect texture—tender but structured enough to hold together on the grill. The fresh dill and minimal seasonings let the salmon’s natural flavor shine while the breadcrumb-egg combination ensures they won’t fall apart like so many homemade fish burgers do.
