These Salmon Burger recipe whips up the perfect weeknight main! A delicious mix of salmon and dill with crispy radishes, it can thrown together in a few minutes, and is even yummy cold so it makes for great leftovers!
This crazy holiday rush the last few weeks has had me (Lauren) dreaming about vacation, like a real one. One of our unforgettable memories as we traveled through Scandinavia was the open face sandwiches. It seemed to be on every lunch menu and boy did we love them. These were not just your average gourmet sandwich, these were flavor packed, beautifully crafted works of art. I had to figure out how to capture that flavor and I think I have come pretty close with this super easy Salmon Burger recipe.
How to make this salmon burger recipe - step by step
In a medium mixing bowl combine salmon, green onion, fresh dill, eggs, lemon juice, mustard, breadcrumbs, peas, salt and pepper.
Once mixed well form into patties.
Heat oil over medium-low heat then add patties and cover with a lid and cook for 3-4 minutes.
Keep in mind that salmon burgers are a bit more tender and flaky than meat burgers so just take care when flipping.
Flip and cover for another 4 minutes or until both sides are browned.
Serve on dark bread topped with sprouts, radishes, and tartar.
Scandinavian inspired salmon burger recipe
In Danish, the open faced sandwich is called smørrebrød, it usually consists of a piece of a dense, dark brown bread (like rye or pumpernickel) topped with cold cuts or fish, a spread, and finished with veggie garnishes. So while dreaming of Scandi, I thought up these delish salmon burgers that encompass one of the open face sandwiches I tasted and most vividly remember (and wish I could eat daily).
The centerpiece is the salmon but the star is the dill. I didn’t think you could fall in love with an herb until I experienced how perfectly it can be used on a simple open face sandwich.
An easy salmon burger recipe
You can of course use cooked fresh salmon, but what makes this so simple is making it with canned salmon. You may not have considered canned salmon before but I promise you will not be disappointed. I recommend using a sustainably farmed Alaskan pink salmon, sockeye, or red salmon in a non-BPA lined canned. This brand is what I use.
The Alaskan salmon fishery is a well-managed, safe, and sustainable fishery, this is the most ethical choice for fish.
As far as assembling and cooking everything else is simple. Plus, feel free to get creative and build it as you like, my favorite toppings are a little tartar, radishes, and sprouts. Enjoy it open face as the Danes do or Americanize it in a bun. The flavor of these Salmon Burgers is fresh and light and yet somehow still warm and comforting.
Top Tips For This Salmon Burger Recipe
- You can use fresh salmon, but canned salmon works so well and it's so easy. Where possible use sustainable sourced salmon.
- Salmon burgers are more flaky than meat burgers so just take care when flipping.
- You can use dried dill, but bring it down to 1.5 tbsp
- Top with sprouts, radishes and tartar.
Check Out These Other Delicious Seafood Recipes
- Honey Dijon Salmon
- Brazilian-Style Marinated Grilled Shrimp Recipe
- Creamy Shrimp and Grits (Gluten Free)
- Shrimp Cakes with Pineapple Guacamole (Whole30, GF, and Paleo Approved!)
Have you tried this salmon burger recipe? Feel free to leave a star rating and I'd love to hear from you in the comments below!
Scandinavian Inspired Salmon Burgers
- 1 tablespoon avocado oil
- 100 % rye bread or pumpernickel bread
- 12 oz salmon canned, I use this brand
- 3 tablespoon fresh dill*
- 2 tablespoon green onion chopped
- 2 eggs
- 2 tablespoon +1 teaspoon fresh lemon juice
- 2 tablespoon grainy mustard
- ½ c gluten free breadcrumbs
- ¼ c frozen peas thawed
- ¼ teaspoon salt
- Pinch pepper
- Sprouts I used onion sprouts
- Radishes thinly sliced
- Tartar Sauce
- In a medium mixing bowl combine salmon, green onion, fresh dill, eggs, lemon juice, mustard, breadcrumbs, peas, salt and pepper.
- Once mixed well form into patties.
- Heat oil over medium-low heat then add patties and cover with a lid and cook for 3-4 minutes.
- Keep in mind that salmon burgers are a bit more tender and flaky than meat burgers so just take care when flipping.
- Flip and cover for another 4 minutes or until both sides are browned.
- Serve on dark bread topped with sprouts, radishes, and tartar.
Photography for Salmon Burgers by Chase Daniel
(Check out more gluten free recipes here!)
If I did lettuce instead of bread would these be whole30? I'm dying for a meal that doesn't involve a poached egg or a sweet potato!
Jen Pinkston says
I don't think so because of the breadcrumbs... and possibly the mustard but I'm sure there's a compliant mustard out there you could use. You could try it without the breadcrumbs I think and just reduce the lemon juice maybe?? Maybe Lauren will chime in here with an idea! xx
These look incredible! They remind me of something I used to make years ago when we first got married!
Jen Pinkston says
Aww I love that! Thanks for sharing 🙂
Jennifer Pickering says
I might have to go to the grocery store tonight to get some of these ingredients!
Jen Pinkston says
Have you tried them yet?! I've added it to our list for next week, too!