Pacific Salmon Burger Recipe

Staff Writer
Pacific Salmon Burger Recipe
Grilled Nectarines

Try this recipe with catfish, tuna, or trout instead. You can also substitute regular mustard for Dijon. 

Deliver Ingredients


  • One 1-pound salmon fillet, skin removed
  • 3 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • ¼ teaspoon curry powder
  • 4 whole green onions, sliced (aka scallions)
  • ¾ cup seasoned breadcrumbs
  • 2 large eggs
  • 4 hamburger buns
  • Lettuce
  • Tomato, sliced


In a large bowl, break up the salmon with a fork, then add the lemon juice, mustard, honey, curry powder, green onions, breadcrumbs, and eggs, and mix well.

Using your hands, form the mixture into 4 patties. Cover and refrigerate for at least 2 hours to firm up the patties.

Heat the grill to 350-400 degrees and coat with nonstick grilling spray.

Bring the patties to room temperature. Grill until golden-brown on both sides, about 3-4 minutes per side, flipping only once.

Serve on buns with lettuce and sliced tomato. 

Salmon Burger Shopping Tip

A fresh fish should not smell fishy or have milky, opaque eyes; it should have bright red gills, firm flesh, and fresh ocean scent.

Salmon Burger Cooking Tip

Whole fish should be stored upright in ice in the refrigerator on the bottom shelf.