Introduction

These salmon burgers are a flavorful and healthy alternative to traditional beef patties. Made with wild-caught salmon and fresh herbs, they’re perfect for a light lunch or dinner. Serve them with a creamy avocado garlic sauce for an extra burst of freshness.

A single round, golden-brown patty with a slightly crispy texture sits centered on a large, bright green lettuce leaf, which covers most of a white square plate. On top of the patty is a dollop of creamy, pale green sauce, garnished with thinly sliced, vibrant red and white radish rounds and small green onion slices. There are also scattered sprigs of fresh dill adding fine green details. A small wedge of lemon rests on the plate's left side, and three thin radish slices are blurred in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces wild-caught salmon, baked and chopped (may substitute canned)
½ large lemon, juiced (~2 tablespoons) plus ½ teaspoon lemon zest
1 small shallot, minced (may substitute 2 cloves garlic, minced)
2 green onions, sliced
1 tablespoon fresh dill, chopped (may substitute 1 teaspoon dried dill)
2 teaspoons Dijon mustard
¼ teaspoon fine sea salt
¼ teaspoon black pepper
2 eggs
¼ cup almond flour
1 tablespoon coconut oil or ghee/clarified butter
1 medium avocado, halved and pit removed
¼ cup extra virgin olive oil
½ lemon, juiced
1 teaspoon Dijon mustard
1 tablespoon fresh dill (may substitute 1 teaspoon dried dill)
2 garlic cloves, minced
¼ teaspoon fine salt
⅛ teaspoon black pepper

Instructions

Step 1: In a large bowl, combine the salmon, lemon juice and zest, shallot, green onions, dill, Dijon mustard, sea salt, black pepper, eggs, and almond flour. Mix well. If the mixture feels too wet, add additional almond flour one tablespoon at a time.
Step 2: Form the mixture into 8 small patties. Handle gently as they can easily fall apart. If not cooking immediately, refrigerate the patties for up to 24 hours.
Step 3: Heat coconut oil in a griddle or pan over medium-high heat until hot.
Step 4: Carefully place the salmon patties in the pan. Cook for 5-6 minutes on each side or until cooked through and sizzling when added to the pan.
Step 5: (Optional) For the avocado garlic sauce, combine the avocado, olive oil, lemon juice, Dijon mustard, dill, garlic, salt, and pepper in a food processor or blender. Blend until smooth.
Step 6: Serve the salmon patties on buns, over lettuce greens, or in lettuce wraps. Top with a squeeze of lemon juice and a dollop of the avocado garlic sauce if desired.

Tips & Variations

If you don’t have fresh dill, dried dill works well but use a smaller amount to avoid overpowering the flavor.
Using almond flour keeps the patties gluten-free and adds a subtle nutty taste. You can substitute with breadcrumbs if preferred.
For added texture and flavor, finely chop some celery or bell pepper and add to the mixture.
These patties can be baked at 375°F (190°C) for 15-20 minutes if you prefer baking over pan-frying.

Storage

Store cooked salmon burgers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave. Uncooked patties can be refrigerated for up to 24 hours before cooking. The avocado garlic sauce is best used fresh but can be refrigerated for up to 2 days. Stir well before serving if refrigerated.

How to Serve

On a white plate over a white marbled surface, three round salmon patties with a slightly crispy orange-brown outer layer sit on large, bright green lettuce leaves. Each patty is topped with a small dollop of smooth, pale green guacamole, thin slices of red-edged white radish, and small green pea shoots. Around the plate are wedges of pale yellow lemon. In the background, another white plate with a similar salmon patty on lettuce and lemon wedges is slightly blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned salmon instead of fresh?

Yes, canned salmon is a convenient substitute. Just be sure to drain it well before chopping and combining with the other ingredients.

How do I prevent the patties from falling apart?

Make sure to mix the ingredients thoroughly and add almond flour gradually to achieve a firm but moist texture. Handle the patties gently before cooking as they are delicate until fully cooked.

Salmon Burgers with Avocado Garlic Sauce Recipe

Print Recipe

★★★★★

4.8 from 491 reviews

Delicious and healthy Salmon Burgers made with wild-caught salmon, fresh herbs, and almond flour, pan-fried to perfection. Served with a creamy, zesty avocado garlic sauce, these burgers are perfect for a nutritious meal that’s both flavorful and satisfying.

Author: Marco
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 8 small patties (serves 4) 1x
Category: Main Course
Method: Frying
Cuisine: American
Diet: Low Carb

Ingredients

Scale

Salmon Burgers

12 ounces wild-caught salmon, baked and chopped (may substitute canned)
1/2 large lemon, juiced (~2 tablespoons) + ½ teaspoon lemon zest
1 small shallot, minced (may substitute 2 cloves garlic, minced)
2 green onions, sliced
1 tablespoon fresh dill, chopped (may substitute 1 teaspoon dried dill)
2 teaspoons Dijon mustard
¼ teaspoon fine sea salt
¼ teaspoon black pepper
2 eggs
1/4 cup almond flour
1 tablespoon coconut oil or ghee/clarified butter

Avocado Garlic Sauce

1 medium avocado, halved and pit removed
1/4 cup extra virgin olive oil
1/2 lemon, juiced
1 teaspoon Dijon mustard
1 tablespoon fresh dill (may substitute 1 teaspoon dried dill)
2 garlic cloves, minced
¼ teaspoon fine salt
1/8 teaspoon black pepper

Instructions

Prepare the Salmon Burger Mixture: In a large bowl, combine baked and chopped salmon, lemon juice and zest, minced shallot, sliced green onions, chopped dill, Dijon mustard, salt, pepper, eggs, and almond flour. Mix thoroughly until well incorporated. If the mixture feels too wet, gradually add additional almond flour, one tablespoon at a time, until it holds together well.
Form Patties: Shape the salmon mixture into 8 small patties. Handle carefully since patties may fall apart before cooking. If not cooking immediately, refrigerate the patties for up to 24 hours to help them firm up.
Heat the Pan: Heat coconut oil or ghee in a griddle or skillet over medium-high heat until hot and shimmering.
Cook the Salmon Patties: Place the patties carefully into the hot pan. Cook for 5 to 6 minutes on each side, or until patties are cooked through and have a golden crust. Listen for a sizzle when placing patties in the pan, indicating the oil is at the right temperature.
Make the Avocado Garlic Sauce (Optional): In a food processor or blender, combine avocado, extra virgin olive oil, lemon juice, Dijon mustard, fresh dill, minced garlic, salt, and pepper. Blend until smooth and creamy.
Serve: Serve the salmon burgers on buns, on a bed of lettuce greens, or wrapped in lettuce leaves. Add a squeeze of fresh lemon juice and a dollop of avocado garlic sauce on top if desired.

Notes

If using canned salmon, ensure it is well drained before mixing.
Almond flour helps bind the patties but can be substituted with panko or regular flour if not avoiding gluten.
Handle patties gently to prevent breaking before cooking.
The avocado garlic sauce can be refrigerated for up to 2 days in an airtight container.
For extra crispiness, cook patties in a cast-iron skillet.
Salmon burgers can be served with your favorite toppings such as sliced tomatoes, cucumbers, or pickles.

Keywords: salmon burger, healthy salmon recipe, pan-fried salmon patties, avocado sauce, low carb burgers