Name: High Protein Salmon Burgers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 500g fresh or canned salmon, drained and flaked; 1 large egg; 2 tablespoons Greek yogurt; 1 tablespoon Dijon mustard; 1/3 cup panko breadcrumbs; 2 tablespoons fresh dill or parsley, chopped; 1 teaspoon garlic powder; 1/2 teaspoon smoked paprika; 1 tablespoon fresh lemon juice; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon olive oil for cooking

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
Tips for the Best Results
Storage and Reheating
Frequently Asked Questions

High Protein Salmon Burgers

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If you’ve been looking for a burger that actually keeps you full, tastes incredible, and doesn’t make you feel like you need a nap afterward — this is it. These salmon burgers are packed with protein, come together in under 30 minutes, and honestly taste better than most restaurant versions I’ve tried. I make them on repeat, especially during busy weeknights when I want something satisfying without a lot of fuss.

Why You’ll Love This Recipe

First, the protein content is genuinely impressive. Each burger delivers around 30–35 grams of protein depending on the size, which makes them a solid choice whether you’re eating around a workout or just trying to feel more satisfied at dinner.

Second, salmon burgers are so much lighter than beef burgers but they don’t feel like a compromise. The texture is tender, the flavor is rich, and when you add the right toppings, they feel like a proper meal — not a “healthy alternative.”

And honestly? They’re just really quick. You can have these on the table in 25 minutes, which is a win on any weeknight. No marinating, no complicated steps, just mix, shape, and cook.

Ingredients You’ll Need

The base of this recipe is fresh or canned salmon. Fresh salmon gives you slightly better texture and flavor, but good-quality canned salmon works beautifully and is way more budget-friendly. If you go canned, just make sure to drain it well and pick out any bones.

To bind everything together, you’ll use a whole egg plus a tablespoon or two of Greek yogurt. The yogurt adds creaminess and a little extra protein without making the mixture too wet. Some recipes use mayonnaise here, which is fine, but yogurt keeps things a bit lighter.

For flavor, you’ll want Dijon mustard, garlic powder, smoked paprika, and a good pinch of salt and pepper. A squeeze of fresh lemon juice at the end really brings it all together — don’t skip that part.

Breadcrumbs help hold the patties together. Panko is my go-to because it keeps the burgers from getting dense, but regular breadcrumbs or even almond flour work fine if you want a lower-carb version.

Fresh herbs make a big difference here. Chopped dill or parsley both work well — dill is especially good if you want that classic salmon flavor to really shine.

Tips for the Best Results

💡 Tip: chill your patties before cooking. After you shape them, pop them in the fridge for about 15–20 minutes. This helps them firm up and hold their shape in the pan. If you skip this step and they’re a little fragile, they might fall apart — especially if you’re using canned salmon, which tends to be wetter.

Don’t overwork the mixture. Stir everything together just until combined. The more you handle it, the denser and tougher the patties get. A few rough bits of salmon in there is totally fine — it actually makes for a better texture.

💡 Tip: use a medium-high heat with a little oil in the pan and resist the urge to move the burgers around. Let them form a crust on one side before flipping. About 3–4 minutes per side is all you need.

If you want to add a smoky, slightly charred flavor, these also cook great on an outdoor grill or a grill pan. Just brush them lightly with oil first so they don’t stick.

Storage and Reheating

Leftover salmon burgers keep really well in the fridge for up to 3 days. Store them in an airtight container, and if you’re stacking them, put a piece of parchment between each one so they don’t stick together.

📌 Note: reheating in a skillet over medium heat for a couple of minutes per side is the best method — it brings back that slightly crispy exterior without drying them out. The microwave works if you’re in a hurry, but they’ll be a bit softer.

You can also freeze these before cooking. Shape the patties, lay them on a baking sheet lined with parchment, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 2 months. Cook from frozen, just add a couple of extra minutes per side.

Frequently Asked Questions

Can I use canned salmon instead of fresh?
Absolutely. Canned salmon works really well here — it’s convenient, affordable, and has the same great protein content. Just drain it thoroughly and pat it dry so your mixture doesn’t end up too wet.

How do I keep salmon burgers from falling apart?
Chilling the patties before cooking is the biggest trick. Beyond that, make sure your mixture isn’t too wet (squeeze out any excess moisture from the salmon), and don’t skip the egg and breadcrumbs — they’re what hold everything together.

What should I serve salmon burgers with?
They’re great on a toasted brioche bun with avocado, lettuce, and a simple lemon-dill sauce. But they’re also wonderful served over a salad or alongside roasted vegetables if you want to skip the bread entirely. A quick tzatziki or tartar sauce works really well as a condiment too.

Can I make these ahead of time?
Yes! You can mix and shape the patties up to 24 hours ahead, cover them, and store them in the fridge until you’re ready to cook. That makes them even faster to get on the table on busy nights.

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