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A close-up of two fresh salmon burgers with green toppings.

Grilled Trio of Salmon Burgers

Enjoy three distinct salmon burger flavors—Classic Dill & Lemon, Spicy Sriracha & Lime, and Mediterranean Herb—all grilled to perfection for a quick and impressive meal.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 3 burgers
Calories 400 kcal

Equipment

  • large bowl
  • medium bowls
  • plate or baking sheet
  • parchment paper
  • grill
  • grill brush

Ingredients
  

Main Ingredients

  • 1.5 pounds fresh salmon fillets, skin removed
  • 3 (6-ounce) cans canned wild-caught salmon, well-drained and flaked
  • 1/2 cup panko breadcrumbs divided
  • 1 large egg, lightly beaten divided
  • 1 tablespoon olive oil for brushing grill grates
  • Salt and freshly ground black pepper to taste

Patty #1: Classic Dill & Lemon

  • 2 tablespoons fresh dill, finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 small shallot, finely minced

Patty #2: Spicy Sriracha & Lime

  • 1 tablespoon sriracha adjust to your spice preference
  • 1 tablespoon fresh lime juice
  • 1 green onion, thinly sliced

Patty #3: Mediterranean Herb

  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh oregano, finely chopped
  • 1 clove garlic, minced

Instructions
 

Preparation

  • Flake fresh or canned salmon into a large bowl, removing any pin bones if necessary; then divide the flaked salmon equally into three separate medium bowls.
  • To the first bowl, mix 1/3 of the panko, 1/3 of the egg, dill, lemon juice, shallot, salt, and pepper until just combined.
  • In the second bowl, combine 1/3 of the panko, 1/3 of the egg, sriracha, lime juice, green onion, salt, and pepper, mixing gently.
  • For the third patty, add the remaining panko and egg, parsley, oregano, minced garlic, salt, and pepper to the last bowl, mixing gently.
  • Dampen your hands and form each salmon mixture into sturdy, 1-inch thick patties; chill them in the refrigerator for at least 30 minutes to firm up.

Grilling

  • Preheat your grill to medium-high heat (400-450°F or 200-230°C) and clean the grates thoroughly.
  • Brush the grill grates with olive oil before carefully placing the chilled salmon patties on the hot grill.
  • Grill each side for 4-6 minutes, or until the internal temperature reaches 145°F (63°C) and the patties are nicely seared, avoiding pressing down on them during cooking.

Serving

  • Remove the salmon burgers from the grill and let them rest for a couple of minutes before serving.

Notes

Chilling the patties is crucial for maintaining their shape on the grill. Adjust sriracha to your preferred spice level. Serve on buns with your favorite toppings, or as a lettuce wrap for a lighter option.