FREE 5-Ingredient Recipe EBook

• Why You’ll Love My Salmon Burger Recipe
• Ingredients & Substitutions
• How To Cook Salmon Burgers
• My Recipe Tips
• Storage Instructions
• Serving Ideas
• More Summer Salmon Recipes
• My Tools For This Recipe
• Salmon Burger Recipe Recipe card
• Recipe Reviews

Gimme a juicy beef burger any day of the week, and I’m a happy girl (with a happy family, ha). But sometimes, you just want something a little lighter, and this summer I’m experimenting with other proteins. Enter my salmon burger recipe . It may not be your traditional kind, but if you’re a fan of salmon like me, you’re going to love these. They’re herby and flavorful, and the perfect way to change up your burger game. Grab some fresh salmon and let’s make some salmon burgers!

Why You’ll Love My Salmon Burger Recipe

• Fresh and flavorful – I’m obsessed with the Mediterranean-inspired flavors here. You get a zesty kick from the lemon juice, a creamy tang from the Greek yogurt, a subtle punch of garlic and onion, and a fresh, herby vibe from the dill and chives.
• Perfect texture – I don’t like my salmon burgers tasting like mush, so I use a combination of finely chopped salmon and a puree. You get a tender inside and a crispy outside, and it’s so much better than using the canned stuff.
• Simple ingredients – Because we all need simple in the summer more than ever, right? You can find all you need at any grocery store.
• Easy, healthy dinner – The prep takes a little more time than a regular burger, but I often do it in advance, so your dinnertime can still be a breeze. And my salmon burger recipe is packed with protein and omega-3s, without any processed binders or gluten that some recipes use.

Ingredients & Substitutions

Here I explain the best ingredients for my salmon burger recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Salmon Fillets – I usually tell you to keep the skin on for more flavor, but skinless salmon works best for burger patties. You can use any kind of salmon — King, Coho, Atlantic, or Sockeye. I usually choose a middle-of-the-road cut and save the expensive ones for my salmon recipes where they’ll be left intact (like baked salmon or pan seared salmon ). If all you’ve got is canned fish, I recommend following my tuna patties recipe instead — you can easily use canned salmon with it.
• Aromatics – I add both garlic and onions for flavor. My mom often puts grated onions in her regular burgers and it’s just as amazing in my salmon burgers. Feel free to use any kind of onions you like. You can substitute 2 teaspoons of onion powder and 1/4 teaspoon of garlic powder if you don’t have fresh aromatics, but to me it’s just not the same.
• Lemon Juice – A splash of lemon juice adds a nice, tangy kick. If you’re feeling fancy, a sprinkle of fresh lemon zest can really turn up the zesty flavor!
• Full-fat Greek Yogurt – My secret ingredient to keep this salmon burger recipe super moist! It also adds a nice, creamy tang. You can use mayonnaise for a similar effect, though mayo doesn’t have that tang.
• Egg – I wouldn’t use one with meat, but for salmon, an egg holds the patties together. If you need a substitute, a flax egg works.
• Dijon Mustard – I prefer Dijon because it’s more mild, but you can use stone-ground or yellow mustard, too. I’d recommend using half the amount with those.
• Fresh Herbs – Fresh dill and fresh chives just scream summer to me. Feel free to use other herbs, like parsley or tarragon, if you want to change it up.
• Oil – Olive oil is my go-to for frying just about anything. Avocado oil has a more neutral taste if you prefer that.
• Sea Salt & Black Pepper

How To Cook Salmon Burgers

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Chop the salmon. Add the salmon chunks to a food processor . Pulse intermittently, until chopped into 1/8-inch pieces. Remove 3/4 of the salmon and transfer to a large bowl. (Leave the remaining 1/4 in there.)
2. Puree the other ingredients. Add the onion, garlic, lemon juice, Greek yogurt, egg, mustard, sea salt, black pepper, fresh dill, and fresh chives to the food processor with the remaining 1/4 of the salmon. Puree until smooth.

1. Mix together. Pour the mixture from the food processor to the bowl with the chopped salmon. Mix until just combined.
2. Form the salmon patties. Divide the salmon mixture into 4 patties, approximately 1/2 inch thick. Place them on a sheet pan lined with parchment paper. Refrigerate for at least 30 minutes.

1. Cook until golden. In a large skillet , heat the olive oil over medium-high heat. (Alternatively, preheat your grill to medium-high heat instead.) Fry or grill the salmon burgers on both sides, until the outside is golden brown and the inside is done to your liking. I have recommendations on this below.
2. Let them rest. Resting for a few minutes keeps your burgers nice and juicy, plus it improves the inner texture. You can prep your fixings while you wait. See how I serve my salmon burger recipe below!

My Recipe Tips

• Be careful not to overprocess the salmon. In the first step, you’re going for salmon pieces that are 1/8 inch in size, not a puree. This is why I start and stop my blender (pulse intermittently) instead of letting it run.
• Don’t have a food processor? Use a knife and a blender. A blender, even a powerful one, won’t work well for chopping the salmon, so you’d need to do that part by hand. But you can do the pureeing step in a blender.
• Refrigerating is crucial. This not only lets the flavors meld nicely, but also firms up your salmon burgers, so that they don’t fall apart when you cook them. I’ve learned the hard way!
• Use parchment paper to help with transfer. The patties are delicate and sticky, so transferring them to your skillet or grill can be tricky. The key is the parchment paper on the pan you use to refrigerate them! It not only prevents them from sticking to the pan, but also helps me transfer them to cook. I just cut the paper around each patty, flip it into the pan or my grill, and peel off the paper.
• For the stovetop method, a cast iron skillet works best. Even though it’s not nonstick, I swear by cast iron for these. You can’t beat that golden and crispy crust on a salmon burger!
• Don’t flip too early. Flipping the patties too soon can lead to a crumbly disaster or sticking. If they don’t release easily, give them more time to brown underneath before you flip.
• For best results, go by internal temperature. The best way to know for sure that your patties are done is to use a meat thermometer ( I like this one ). The USDA recommends 145 degrees F for fish, but I prefer 140 degrees F. I think my salmon burger recipe is more juicy that way. The cooking time can vary depending on how thick your patties are — my times here are based on patties that are about 1/2 inch thick. If they start browning too quickly but aren’t firm yet, just turn the burner to medium-low heat for a bit.

Storage Instructions

• Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days. You can reheat them later (see below), or repurpose them. I’ve used the crumbled patties to make my salmon salad or mixed them into zoodles with Alfredo sauce .
• Meal Prep: My salmon burgers recipe already calls for at least 30 minutes in the fridge, but you can do it for up to 24 hours. I like to meal prep them ahead, so dinner takes just a few minutes the day-of.
• Reheat: To get them crispy again, reheat the burgers in a skillet over medium heat.
• Freeze: I freeze these in zip lock bags with parchment paper between them to prevent sticking. They’ll last for up to 3 months in the freezer. You can reheat the salmon burgers in the oven from frozen, but I prefer to thaw them first so they are more juicy.

Serving Ideas

A salmon burger pairs well with many of the same foods that a regular burger does, but I think it goes particularly well with the ones that have Mediterranean flavors. Here are some of my faves:

• Fixings – My favorite salmon burger toppings (shown above) are fresh tomato slices, red onions, arugula, and my homemade tzatziki sauce . You can serve these on buns (I used gluten-free ones above) or open-faced over a lettuce leaf. Sometimes I change it up with other sauces — my garlic aioli or tahini sauce both make an excellent salmon burger sauce.
• Salads – I love these with fresh salad recipes the most. My favorite is a Greek salad , but a simple cucumber tomato salad is also wonderful.
• Potatoes – I highly recommend Greek lemon potatoes to go with the flavors in these burgers, but you can keep it simple with garlic parmesan fries or sweet potato wedges , too. For a lighter summery touch, try my zucchini fries … they actually taste great with the same sauces!
• Veggies – If you’re grilling, whip up some grilled eggplant or patty pan squash . When I’m making my salmon burger recipe indoors, I usually opt for sauteed asparagus or sauteed zucchini , so I can repurpose the same pan.

More Summer Salmon Recipes

I eat salmon year round, but I love adding a summery flair to it this time of year! Try some of my other options:

Pesto Salmon

Salmon Bowl

Salmon Lox

Grilled Salmon

My Tools For This Recipe

• Food Processor – Mine is large enough to fit all the fish for this salmon burger recipe, and has lasted me for nearly a decade.
• Cast Iron Skillet – For getting that perfect sear. I have this one in multiple colors.
• Instant Read Thermometer – I love how quickly it reads. No more overcooking.

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 lb Salmon fillets (skin removed, cut into chunks) ▢
• 1/3 cup Onion (diced) ▢
• 2 cloves Garlic (quartered) ▢
• 1 1/2 tbsp Lemon juice ▢
• 1 1/2 tbsp Full-fat Greek yogurt ▢
• 1 large Egg ▢
• 1 tbsp Dijon mustard ▢
• 1 tsp Sea salt ▢
• ½ tsp Black pepper ▢
• 2 tbsp Fresh dill (chopped) ▢
• 1 tbsp Fresh chives (chopped) ▢
• 2 tbsp Olive oil (for frying) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Add the salmon chunks to a food processor . Pulse intermittently until chopped into 1/8-inch pieces. Do not over process.
2. Remove 3/4 of the salmon and transfer to a large bowl. (Leave the remaining 1/4 in there.)
3. Add the onion, garlic, lemon juice, Greek yogurt, egg, mustard, sea salt, black pepper, fresh dill, and fresh chives to the food processor. Puree until smooth.
4. Transfer the mixture from the food processor to the bowl with the chopped salmon. Mix until just combined.
5. Form the mixture into 4 patties, approximately 1/2 inch thick. Place them on a sheet pan lined with parchment paper. Refrigerate for 30 minutes .
6. In a large skillet , heat the olive oil over medium-high heat, or preheat your grill to medium-high heat. Fry the salmon burgers or cook them on the grill, for 3-4 minutes per side, until the outside is golden brown and the internal temperature reaches 140-145 degrees F (60-63 degrees F).
7. Transfer to a plate and let your burgers rest for a few minutes before serving.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 salmon burger

📖 Want more recipes like this? Find this one and many more in my Spring Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Salmon Burger Recipe

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Salmon Burger Recipe

My salmon burger recipe is golden, juicy, and flavorful, with fresh herbs, garlic, and lemon. Make these salmon burgers on the stove or grill!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/salmon-burgers/

Ingredients

• 1 lb Salmon fillets (skin removed, cut into chunks)
• 1/3 cup Onion (diced)
• 2 cloves Garlic (quartered)
• 1 1/2 tbsp Lemon juice
• 1 1/2 tbsp Full-fat Greek yogurt
• 1 large Egg
• 1 tbsp Dijon mustard
• 1 tsp Sea salt
• ½ tsp Black pepper
• 2 tbsp Fresh dill (chopped)
• 1 tbsp Fresh chives (chopped)
• 2 tbsp Olive oil (for frying)

Instructions

1. Add the salmon chunks to a food processor . Pulse intermittently until chopped into 1/8-inch pieces. Do not over process.
2. Remove 3/4 of the salmon and transfer to a large bowl. (Leave the remaining 1/4 in there.)
3. Add the onion, garlic, lemon juice, Greek yogurt, egg, mustard, sea salt, black pepper, fresh dill, and fresh chives to the food processor. Puree until smooth.
4. Transfer the mixture from the food processor to the bowl with the chopped salmon. Mix until just combined.
5. Form the mixture into 4 patties, approximately 1/2 inch thick. Place them on a sheet pan lined with parchment paper. Refrigerate for 30 minutes .
6. In a large skillet , heat the olive oil over medium-high heat, or preheat your grill to medium-high heat. Fry the salmon burgers or cook them on the grill, for 3-4 minutes per side, until the outside is golden brown and the internal temperature reaches 140-145 degrees F (60-63 degrees F).
7. Transfer to a plate and let your burgers rest for a few minutes before serving.

Maya’s Recipe Notes

Serving size: 1 salmon burger

📖 Want more recipes like this? Find this one and many more in my Spring Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)