Salmon Burgers

These salmon burgers, made with salmon, scallions, salt, and pepper—no fancy fillers—and topped with pickled shallots, avocado, and Sriracha mayo are healthy, easy, and guaranteed to satisfy your burger craving.

Three salmon burgers in a skillet and one on a plate topped with red onion, avocado, and sriracha mayonnaise

Craving a burger (always?!) but also sorta wanting some measure of healthiness? Here’s our solution. Homemade salmon burgers topped with pickled shallots, sliced avocado, and a shmear of Sriracha mayo. Craving satisfied. No resolutions broken.–Angie Zoobkoff

Salmon Burgers

  • Quick Glance
  • Quick Glance
  • 15 M
  • 30 M
  • Serves 4
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In a small bowl, combine the shallot and vinegar and let it rest, tossing occasionally, for at least 10 minutes.

Meanwhile, in a food processor, pulse the salmon, scallion, and 1/4 teaspoon each salt and pepper until it’s broken into small chunks but not pureed into mush. Firmly press the mixture together to form into 4 thick burgers.

Heat a large skillet over medium-high heat. Add the oil and then fry the burgers, using a thin metal spatula to carefully flip them just once after they turn crusty and golden on one side, 3 to 5 minutes. And then cook until golden on the other side and cooked through, 3 to 5 minutes more.

While the burgers cook, in a small bowl, combine the mayonnaise and Sriracha. If using buns, slather the mayo mixture on both top and bottom buns.

Slip a thin metal spatula between the burgers and skillet and gently transfer them to plates or buns. The burgers are delicate and can fall apart, so use care. If not using buns, slather the mayo mixture on the burgers. Top with avocado and shallots.

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Recipe Testers' Reviews

On an evening when I truly did not feel like making dinner, but decided I had to because the salmon was thawed out, the initial excitement about this recipe was how quickly I was able to make it. Start to finish in 35 minutes! Once we sat down to eat, though, I was completely blown away by how such a simple salmon burger tasted so wonderful. My husband was also impressed.

The salmon itself was on the plain side, with just one scallion, salt, and pepper added. This allowed the salmon flavor to shine. The Sriracha mayonnaise and marinated shallots elevated the flavor of the salmon, making it sing.

The salmon formed into patties beautifully. No problem at all. I cooked for 3 minutes on the first side and 4 on the second side. They were perfect.

When we had the leftovers for lunch the next day, my husband again mentioned how much he enjoyed them. This is a perfect weeknight meal and I know it will become part of our regular rotation. The only thing I will add next time is some crisp lettuce.

This salmon burger recipe was a winner! I couldn't believe the patties stayed together but amazingly they did during frying in a cast iron skillet.

After pulsing the salmon, spring onion and salt and pepper quickly (about 10 seconds) in the food processor, I fried the patties 4 minutes on each side. The patties held their shape perfectly during the cooking.

The slight sweetness of the brioche burger buns and the creaminess of the avocado was perfect with the salmon patties and Sriracha mayonnaise. The Sriracha mayonnaise was also a hit with everyone.

I'll definitely be making these burgers again!

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    1. Amy, we’ve never tried air frying these burgers, so we really can’t say how it would turn out. If you do try it, please let us know!

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