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These Grilled Salmon Burgers are made with fresh salmon (not from a can), red bell pepper, shallots, and garlic, then grilled until golden on the outside and tender inside. Served on toasted brioche buns with crisp lettuce, tomato, red onion, and a smoky chipotle-lime mayo, they’re a fresh take on the classic burger.
Looking for more fun salmon recipes? Check out our popular Cedar Plank Salmon with a maple chipotle glaze.
Salmon is a staple in our house, and we cook it at least once a week. Trying to find different variations of classic grilled salmon isn’t hard. Enter salmon burgers! Most salmon burger recipes you’ll find out there rely on canned salmon. That’s fine in a pinch, but fresh is soooo much better!
The secret to this recipe is starting with fresh salmon instead of canned fish. We chop the salmon, gently mix it with the other ingredients, and let the patties chill before grilling. A hot grill gives them a beautiful sear and adds just the right amount of char.
These are a great option for a summer cookout when you want something a little different from the usual beef burger.
Table of Contents
Why You’ll Love These Grilled Salmon Burgers
- Fresh salmon makes all the difference. These burgers have a tender texture and rich salmon flavor.
- They’re cooked on the grill. A hot grill adds a little char and a delicious grilled flavor.
- The chipotle-lime mayo adds a smoky, tangy finish. It balances the richness of the salmon without overpowering it.
- You can customize the toppings. Keep it classic with lettuce, tomato, and red onion, or add your favorite burger toppings.
- They’re a fun alternative to beef burgers. Perfect for summer grilling, backyard dinners, and seafood lovers.
Ingredients
For the Salmon Burgers
- Fresh salmon: Use a boneless, skinless salmon fillet. King or coho salmon are great choices because of their rich flavor and natural fat content. But whatever you can get your hands on will be fine!
- Red bell pepper: Adds a little sweetness and texture.
- Shallots and garlic: Build the savory flavor of the patties.
- Panko breadcrumbs: Help bind the salmon mixture together. Gluten-free breadcrumbs work, too.
- Dijon mustard: Adds flavor and helps bind the ingredients.
- Kosher salt and black pepper: For seasoning, baby!
- Extra-virgin olive oil: Helps prevent the patties from sticking to the grill.
For the Chipotle-Lime Mayo
- Mayonnaise: The creamy base for the sauce.
- Chipotle in adobo: Use the sauce from the can for smoky flavor and a little heat.
- Fresh lime juice: Adds acidity to balance the richness of the salmon and mayonnaise.
For Serving
- Brioche buns: Soft, buttery buns are great.
- Red onion: Adds crunch and a little bite.
- Tomato: Adds freshness and juiciness.
- Green leaf lettuce: Provides a crisp layer between the bun and burger.
See the recipe card below for exact ingredient amounts.
Preparation
Prepare the Salmon
Start with a salmon fillet with the pin bones removed. Ask your fishmonger to remove them when you purchase the fish (total time saver!!!), or use fish tweezers to remove any remaining bones at home.
If your salmon has skin, just remove it with a sharp knife, then cut the salmon into approximately 1-inch cubes.
Make the Salmon Mixture
Finely dice the red bell pepper and shallots, and mince the garlic.
Place the salmon, bell pepper, shallots, and garlic in a food processor. Pulse in short bursts until the salmon is finely chopped but not pureed. You want a texture similar to ground meat, with a little texture remaining.
Transfer the mixture to a large bowl. Add the panko breadcrumbs, Dijon mustard, salt, and pepper. Gently mix until combined.
Form the mixture into four evenly sized patties. Cover and refrigerate for about one hour to help them firm up before grilling.
Make the Chipotle-Lime Mayo
Super easy. Just combine everything in a small bowl and stir until smooth, then refrigerate until ready to serve.
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How to Grill Salmon Burgers
The key to grilling salmon burgers is a clean, hot grill and a little patience. The patties are more delicate than beef burgers, so let them develop a sear before trying to flip them.
- Prepare the grill: Set up for two-zone grilling and target approximately 500°F over the direct heat. Make sure the grates are clean.
- Oil the patties: Remove the chilled salmon burgers from the refrigerator and lightly coat both sides with olive oil (just a touch will help them avoid sticking to the grates).
- Grill the first side: Place the patties over direct heat. Let them cook undisturbed until a crust forms and they release more easily from the grates.
- Flip carefully: Use a thin spatula to turn the burgers gently. If they resist, give them another moment to sear.
- Finish cooking: Continue grilling until the centers reach 145°F, checking with an instant-read thermometer.
- Toast the buns: Place the buns cut-side down on the grill for about one minute, until lightly toasted.
- Assemble: Spread the chipotle-lime mayo on the buns, then add the salmon burger, lettuce, tomato, and red onion.
Cooking time will vary with the thickness of the patties and the heat of the grill, so use internal temperature rather than time alone to determine doneness.
Expert Tip
Let the patties chill before grilling, and don’t flip them too early.
The breadcrumbs help bind the salmon, but chilling the patties gives them extra structure. Once they hit the hot grill, leave them alone long enough to develop a sear. Trying to turn them too soon is one of the easiest ways to break a salmon burger apart.
A clean grill grate and a thin, sturdy spatula also make a big difference.
Frequently Asked Questions (FAQ)
Yes. Thaw the salmon completely in the refrigerator before making the patties. Pat it dry to remove excess moisture, which can make the mixture difficult to shape.
King and coho salmon are both great choices because they have rich flavor and a good amount of natural fat. Other salmon varieties can work, too. Choose a good-quality fillet and remove the skin and pin bones before preparing the mixture.
Yes. Finely chop the salmon by hand with a sharp knife, then mix it with the vegetables, breadcrumbs, mustard, and seasonings. The texture may be a little less uniform, but the burgers will still work.
The patties may need more time to chill, or they may be too wet. Make sure the salmon is patted dry, the breadcrumbs are incorporated, and the patties are refrigerated for about an hour before grilling. Wait for a good sear before flipping.
For this recipe, cook the burgers to an internal temperature of 145°F, measured in the center with an instant-read thermometer.
What to Serve With Salmon Burgers
These burgers pair well with classic cookout sides and fresh summer vegetables.
Try serving them with:
- Grilled Corn Ribs
- Grilled Asparagus
- Easy Coleslaw
- Roasted Potatoes
- A simple green salad
For a backyard dinner, I’d keep the sides fresh and simple so the salmon and chipotle-lime mayo remain the stars.
Wine Pairing for Salmon Burgers
Salmon has enough richness to work beautifully with both white and lighter-bodied red wines.
- Pinot Noir: A classic pairing for salmon. Look for an Oregon Pinot Noir with bright acidity and moderate tannins.
- Chardonnay: A fuller-bodied Chardonnay works well with the richness of the salmon and creamy mayo.
- Rosé: A dry, fruit-forward rosé always works like a charm for a summer cookout. Its acidity helps balance the burger’s richness.
My pick for an outdoor summer meal would be a dry Oregon rosé or Pinot Noir.
More Popular Salmon Recipes
- Perfect Smoked Salmon
- Chipotle Maple Cedar Plank Salmon
- How to Grill Salmon
- Smoked Salmon Dip
- Grilled Salmon with Orange Maple Glaze
About Vindulge
Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbooks — Fire + Wine and Fire + Wine Backyard Pizza — and have been creating content for the IACP-nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.
Grilled Salmon Burgers
Ingredients
For the Salmon Burgers
- 1 ¼ pound fresh salmon fillet, (pin bones removed)
- ½ cup diced red bell pepper
- ¼ cup diced shallots
- 2 cloves garlic, diced
- ½ cup panko breadcrumbs, (use same ratio if gluten-free)
- 2 tablespoons Dijon mustard
- ½ teaspoon coarse black pepper
- ½ teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- ¼ cup mayonaise
- 2 tablespoons chipotle in adobo sauce (the sauce only)
- 1 tablespoon freshly squeezed lime juice
For Serving
- 4 brioche buns
- 1 medium red onion, sliced
- 1 large tomato, sliced
- 8 pieces green leaf lettuce, sized for the burger bun
Instructions
- Prepare the salmon: Remove the skin and any remaining pin bones from the salmon. Cut the flesh into approximately 1-inch cubes.
- Chop the ingredients: Add the salmon, red bell pepper, shallots, and garlic to a food processor. Pulse in short bursts until finely chopped but not pureed. Transfer to a large bowl.
- Make the patties: Add the panko breadcrumbs, Dijon mustard, salt, and pepper. Gently mix until combined. Shape into four evenly sized patties.
- Chill: Place the patties on a tray, cover, and refrigerate for one hour to help them firm up.
- Make the sauce: In a small bowl, combine the mayo, chipotle sauce, and lime juice. Stir until smooth and refrigerate until serving.
- Prepare the grill: Set up for two-zone grilling, and target approximately 500°F over direct heat. Clean the grates thoroughly.
- Grill the burgers: Lightly coat both sides of the patties with olive oil. Place over direct heat and grill for 5-6 minutes, or until a sear forms and the burgers release more easily from the grates. Carefully flip and continue cooking for an additional 5-6 minutes, or until the center reaches 145°F. Cooking time will vary with the thickness of the patties.
- Toast the buns: Place the brioche buns cut-side down on the grill for about one minute, until lightly toasted.
- Assemble: Spread chipotle-lime mayo on the buns. Add the salmon burgers, lettuce, tomato, and red onion. Serve immediately.
Notes
- Salmon: King and coho are excellent choices. Frozen salmon can be used if completely thawed and patted dry.
- Gluten-free: Use gluten-free panko breadcrumbs and gluten-free buns.
- Grilling: Let the patties sear before flipping, and use a thin spatula to help keep them intact.
- Doneness: Cook to an internal temperature of 145°F.
- Sauce: Adjust the chipotle sauce to taste if you prefer a milder or spicier mayo.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This has become a staple in our house! Love it!!