Salmon Burger

Salmon Burger by The Cooking Doc®

Salmon Burger

Using fresh versus canned salmon eliminates added salt, increases flavor and creates a more appealing texture. This recipe is perfect for easy, quick, week night dinners.

Try serving the burgers in pita pockets paired with pickled red onions or Tzatziki sauce or on a bed of salad greens drizzled with Lemon Vinaigrette.

Salmon Burger

The Cooking Doc®
Calories 205 kcal


  • 1 pound fresh skinless salmon cut into large chunks
  • 1 teaspoon Dijon mustard
  • 1 tablespoon capers drained
  • 1 scallion rough chopped
  • 1/4 cup panko breadcrumbs
  • 1 tablespoon olive oil
  • Fresh ground black pepper to taste
  • Lemon wedges for serving


  • Place ¼ of the salmon in a food processor and process to a finely ground paste. Add the remaining salmon, Dijon, capers and scallion. Pulse just until the salmon is chopped, but not ground. Do not over pulse, the salmon pieces should be no less than a ¼-inch.
  • Transfer the salmon mixture to a medium bowl. Using a rubber spatula, fold in the breadcrumbs and season with pepper.
  • Dampen your hands with water and form the salmon mixture into four patties.
  • Heat the oil in a large nonstick sauté pan over medium high heat. Gently place the patties in the pan and cook until golden brown flipping once, about 2-3 minutes per side. Check the center for doneness by making a small slit with a paring knife. The salmon should be opaque on the outside and just beginning to flake, but still slightly translucent pink in the middle. The salmon will continue to cook when removed from the heat.
  • Serve as a sandwich or over greens with lemon wedges.


Calories: 205kcalCarbohydrates: 5gProtein: 26gFat: 9gSaturated Fat: 1gCholesterol: 57mgSodium: 181mgPotassium: 421mgCalcium: 14mgMagnesium: 35mgPhosphorus: 289mg
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