- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 600 g
- 50 g
- 1 tbsp
- 2 tbsp
- 1 tsp
- 1 tbsp
- 1 clove
- ½ tsp
- ¼ tsp
- 2 tbsp
- 120 g
- 40 g
Process
Timers built in · swap anything · ask as you cook
Pat the salmon fillets dry with paper towels, then cut into 2 cm chunks. Put about two-thirds of the salmon into a food processor and pulse 4 to 6 times until it looks like coarse mince. Do not puree it.
Transfer the minced salmon to a bowl and fold in the remaining salmon chunks, panko breadcrumbs, egg, Dijon mustard, fresh dill, lemon zest, lemon juice, garlic, salt and black pepper. Mix gently with a fork until just combined.
Divide the mixture into 4 equal portions and shape each into a patty about 2 cm thick. Press a shallow dimple into the centre of each patty with your thumb to stop it doming while cooking. Chill the patties in the fridge for 15 minutes to firm up.
Meanwhile, stir the plain yogurt with a pinch of salt and any leftover chopped dill to make a quick sauce. Set aside.
Heat the olive oil in a large non-stick frying pan over medium heat until shimmering. Carefully lay in the salmon patties and cook undisturbed for 3 to 4 minutes, until the underside is deep golden.
Flip the patties with a thin spatula and cook for another 3 to 4 minutes, until the second side is golden and the centre is opaque but still moist. The internal temperature should reach about 50 to 55°C for a juicy burger.
While the patties rest for 2 minutes, toast the burger buns cut-side down in the same pan for 30 to 60 seconds until lightly golden.
Build the burgers: spread the dill-yogurt sauce on the bun bases, add a salmon patty, then top with cucumber slices and arugula. Close with the bun tops and serve immediately.
Kitchen notes
Kitchen notes
- The biggest mistake is over-processing the salmon into a paste. Keep some chunks intact so the burger has texture and stays juicy.
- Chilling the shaped patties for at least 15 minutes is essential; it helps them hold together during flipping and prevents them from falling apart.
- Do not press down on the patties while cooking. Pressing squeezes out the juices and makes the burger dry.
- Salmon burgers are done when the centre is opaque and just firm to the touch; if you have a thermometer, aim for 50 to 55°C for medium, or 60°C if you prefer well done.
Substitutions
- panko breadcrumbs→gluten-free panko or crushed gluten-free crackers for a gluten-free version
- Dijon mustard→yellow mustard or 1 tsp prepared horseradish
- plain yogurt→sour cream or dairy-free yogurt
- fresh dill→fresh parsley or tarragon
Storage & reheating
Store cooked salmon burgers in an airtight container in the fridge for up to 2 days. To reheat, warm them in a lightly oiled pan over medium-low heat for 2 to 3 minutes per side, or in a 160°C oven for 8 to 10 minutes, until heated through. Raw shaped patties can be frozen on a tray for 1 hour, then transferred to a freezer bag and frozen for up to 1 month; cook from frozen, adding 2 to 3 minutes per side.
FAQ
The questions we get asked most
Why did my salmon burgers fall apart?
They likely lacked enough binder or were flipped too early. Make sure you use the full egg and panko, chill the patties for at least 15 minutes, and let them cook undisturbed until a golden crust forms before flipping. A thin spatula helps too.
Can I use canned salmon instead of fresh?
Yes, but the texture will be softer. Use two 400 g cans of drained salmon, flake it well, and add an extra 2 tbsp panko to absorb moisture. Skip the food processor step and mix by hand.
How do I know when the salmon burgers are cooked through?
The centre should be opaque and firm to the touch, and the internal temperature should read 50 to 55°C for medium or 60°C for well done. If you do not have a thermometer, make a small slit in the thickest part; it should be opaque, not translucent.
Can I make salmon burgers ahead of time?
Yes. Shape the patties, place them on a parchment-lined tray, cover and refrigerate for up to 24 hours before cooking. You can also freeze them raw for up to 1 month; cook from frozen, adding a couple of minutes per side.
Why are my salmon burgers dry?
Overcooking is the main cause. Salmon is lean and dries out quickly, so cook it just until the centre is opaque. Also avoid pressing the patties with a spatula while they cook, as this squeezes out moisture.
Can I grill salmon burgers instead of pan-frying?
Yes. Preheat a grill to medium-high and oil the grates well. Grill the patties for 3 to 4 minutes per side, using a fish basket or a well-oiled piece of foil to prevent sticking. The internal temperature should still reach 50 to 55°C.
What can I use instead of panko breadcrumbs?
Regular dry breadcrumbs work, but use 40 g instead of 50 g because they are finer. For a gluten-free version, use gluten-free panko or crushed gluten-free crackers. You can also use 3 tbsp oat flour for a denser patty.
Ask KitchenMind about this recipe
Tell it what’s different tonight — it works within the actual recipe.
