Pan Seared Salmon Burger Recipe

Prepare salmon

Pat the salmon fillet dry with paper towels. Remove any remaining skin or bones. Finely chop the salmon with a sharp knife or pulse briefly in a food processor to a coarse texture — avoid over-processing; you want small flakes, not a paste.

Mix ingredients

In a large bowl combine the chopped salmon, panko breadcrumbs, beaten egg, 2 tablespoons mayonnaise, Dijon mustard, chopped scallions, chopped parsley, lemon zest, 1 tsp Old Bay, 3/4 tsp salt, and 1/2 tsp black pepper. Mix gently with a spatula or your hands until just combined. The mixture should hold together; if it feels too wet, add up to 1 tablespoon more panko.

Form patties

Divide the mixture into 4 equal portions (about 4 oz each). With lightly oiled hands, form each portion into a patty about 3/4-inch thick and 3-4 inches in diameter. Press a slight indentation in the center of each patty with your thumb to help them cook evenly.

Chill (optional but recommended)

Place formed patties on a parchment-lined plate, cover, and refrigerate for 20–30 minutes. Chilling firms the patties and helps them hold during searing.

Sear the patties

Heat a large skillet (preferably nonstick or cast-iron) over medium-high heat. Add 2 tablespoons oil and let it heat until shimmering. Place patties in the pan without crowding (work in batches if needed). Cook 3–4 minutes on the first side without moving until the underside is golden brown. Carefully flip and cook 2.5–4 minutes more until the internal temperature reaches 125–135°F for medium (carryover will continue cooking). Avoid overcooking to keep patties moist. If using frozen patties, add extra 1–2 minutes per side.

Finish and rest

Transfer cooked patties to a plate and loosely tent with foil for 3 minutes to rest. If desired, squeeze a little lemon over each patty before assembling.

While patties chill or during cooking, whisk together 1/2 cup mayonnaise, 1 tsp lemon juice, minced garlic, 1 tsp Old Bay, 1/4 tsp hot sauce (if using), and 1/4 tsp salt in a small bowl until smooth. Taste and adjust seasoning—add a touch more lemon or Old Bay if you want brighter or more spiced flavor. Refrigerate until assembly.

Toast buns

Spread softened butter on the cut sides of the buns. Heat a clean skillet over medium heat and toast the buns, cut-side down, until golden and crisp, about 1–2 minutes. Alternatively, toast under a broiler for 45–60 seconds—watch carefully to avoid burning.

Prepare vegetables

While toasting buns, slice the tomato 1/4-inch thick and thinly slice the red onion into rings. If red onion is very sharp, soak the rings in cold water for 5 minutes then drain to mellow the bite. Pat greens dry.

Assemble burgers

Spread 1–2 tablespoons Old Bay aioli on the bottom half of each toasted bun. Place a small handful of greens on the aioli, add a seared salmon patty, top with a tomato slice and a few red onion rings, and smear a little more aioli on the top bun before closing. Serve immediately with lemon wedges on the side.

Serving suggestions

Serve the salmon burgers hot with a simple side like fries, sweet potato wedges, or a crisp green salad. Leftover cooked patties can be refrigerated up to 2 days and gently reheated in a skillet over low heat or a 325°F oven until warmed through.