This is actually a recipe I tried a few months ago and my family loved it so much I wanted to share. I’ve made it a couple times a little differently each time. These burgers are delicious, and very simple to make, plus they don’t contain a lot of common food allergens! Give them a try, and let me know what you think!

Salmon Burgers

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 4 people


  • 16 oz Skinless salmon
  • 1/2 Red onion minced
  • 1 Tbsp Dill or Parsley freshly chopped
  • 1 Tbsp Horseradish* (optional)
  • 1/2 tsp Honey
  • 1 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 1 Tbsp Olive oil


  • Cut the salmon into small cubes and place in a food processor or blender, blending only for a short time.
  • Add the onion, dill, horseradish, honey, salt, and black pepper to the salmon, and blend again just until combined.
  • Form the mixture into 4 balls, and flatten them down with the palm of your hand to form patties.
  • Heat the olive oil in a frying pan over medium-high heat.
  • Place the patties in the frying pan and cook on each side for 3-4 minutes until browned and cooked through.
  • Serve on a gluten-free bun or in a lettuce wrap.


*Adding horseradish is completely optional. We tried adding a little dijon mustard in place of the horseradish, and it turned out well!

Recipe adapted from:

My Substitutions

  • To make this recipe more affordable, I subbed the fresh salmon for 1 12 oz can of salmon. However, if you can, using fresh salmon is really your best bet as it sticks together better.
  • I used dijon mustard instead of horseradish. I also ended up adding more than the recipe called for (about 1.5-2 tbsp) because the recipe seemed very dry.
  • I used parsley instead of dill.
  • I did not use the honey.
  • I added a splash of lemon juice.

I noticed the burgers were a little crumbly, but I still proceeded to fry them lightly in a greased pan. (I used cooking spray, but you could use butter, oil, or other dairy-free alternative.) Unfortunately, these burgers did not flip too well, and needed to be pushed back together a few times.

Notes from my family:

Everyone noted that they did not stick together very well, however the flavor was good.  My mom noted that these seemed a tad salty, which I think was caused by the extra mustard I added.  

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