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Pacific Salmon Burger Recipe


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


  • 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.