Open-faced grilled salmon burgers are quick, delicious, and nutritious. Made with fresh salmon chunks and served on a grilled baguette slice with the most flavorful basil mayonnaise.

If you love burgers, try our Mediterranean Turkey Burgers. They are a family favorite recipe!

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Salmon Burgers

Summer is all about the burgers and these open-faced grilled salmon burgers are everything you want in a delicious burger. Made with fresh chunks of salmon. They’re tender and soft with so much flavor. Not to mention they’re healthy and fairly quick to make.

They’re served on a toasted baguette slice instead of a traditional brioche bun with basil mayonnaise, lettuce, tomato, and avocado. The basil mayonnaise just has to be my favorite part. It’s so creamy and refreshing!

Tips for Juicy Salmon Burgers

Use quality salmon – Preferably wild-caught. It should look moist and shiny, not dull. Avoid salmon with any browned spots. You want vibrant colored salmon.
Hand chop the salmon – Ditch the food processor and instead use a sharp knife to finely chop the salmon. You want big juicy chunks of salmon in each bite.
Let the mixture rest – After you add the breadcrumbs, let the mixture rest for 5-10 minutes or until the breadcrumbs absorb some of the moisture. Otherwise, the mixture will be too wet to form into patties and will not hold up.
Do not overcook – Most importantly do not overcook the patties. They will taste dry and most likely fall apart. You want to cook them on a gas grill over medium-high heat for about 3 minutes per side.

Katya’s TIP: How do you keep salmon burgers from drying out? Use an instant-read cooking thermometer. The internal temperature should be about 130°F. It’s the most accurate way to check for doneness. And also a good way to ensure the salmon burgers are not overcooked.

Ingredients You Will Need:

Fresh salmon, preferably wild-caught
Green onions
Fresh parsley
Eggs
Mayonnaise
Dijon mustard
Lemon juice
Olive oil
Breadcrumbs
Kosher salt and black pepper

How to Make Salmon Burgers

Step 1: Chop the salmon – Using a sharp knife, remove the skin and hand-chop the salmon very finely.

Step 2: Combine the ingredients – In a large bowl, combine the chopped salmon, green onions, parsley, eggs, mayonnaise, Dijon, lemon juice, olive oil, and salt. Season with black pepper, to taste. Stir the mixture until combined.

Mix in the breadcrumbs and let rest until the breadcrumbs soak up some of the moisture, about 5 minutes.

Step 3: Form into patties – Form the mixture into 6 patties and place on a plate or parchment-lined pan.

Step 4: Grill – Preheat a gas grill on medium-high heat. Thoroughly clean grates with a grill brush and oil. Gently place the burgers on a hot grill and cook for about 3 minutes covered, gently flip and cook 3 more minutes covered. Do not overcook! The internal temperature should be about 130°F.

In the last 2 minutes of cooking, add the baguette slices to the grill and grill until toasted on both sides.

Ways to Serve

These grilled salmon burgers are open-faced so instead of a traditional brioche bun, they’re served on a toasted baguette slice with basil mayonnaise, tomatoes, avocado, and lettuce.

The basil mayonnaise consists of fresh basil, little honey, fresh lemon juice, and mayo. And with couple pulses in a food-processor it turns into the most delicious spread.

And if you want to turn the salmon burgers into a complete meal, try these sides:

Love salmon dishes? Try these salmon recipes!

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