Jessica’s Quick and Easy Salmon Burger Recipe

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Jessica’s recipe for salmon burgers is a quick and easy option for a weeknight meal. You may need a roll of paper towels while eating it, but you’ll likely feel lighter than eating a traditional burger.

This segment aired on California Cooking With Jessica Holmes: Episode 23.

Jessica’s Salmon Burger 


  • 1 1/4 pounds salmon fillet
  • 3 Persian cucumbers
  • 1 cup seasoned rice wine vinegar
  • 4 scallions, chopped
  • 4 tablespoons dill
  • 4 tablespoons Italian parsley
  • 1 lemon
  • ½ cup of mayonnaise
  • 1 cup of breadcrumbs
  • 2 tablespoons dijon mustard
  • 1 garlic clove, chopped
  • 1 tablespoon capers
  • 1 tomato
  • ½ head of butter lettuce
  • brioche buns
  • salt
  • pepper


Make the pickles:

  1.  Slice the cucumbers, not too thick, and add a dash of salt.
  2. Pour vinegar over climber slices until they’re submerged.
  3. Let the cucumbers soak in vinegar while you make the salmon burger.

Make the sauce:

  1. Mix 2 scallions, chopped, 2 tablespoons of dill, 2 tablespoons of Italian parsley, 3 tablespoons of mayonnaise, a dash of salt and 1/2 a squeezed lemon together. 

Make the salmon burger patties:

  1. Take a quarter of the salmon and pulse it in a food processor until it becomes a paste.
  2.  Cut the rest of salmon in small chunks.
  3. In a bowl, combine the small chunks of salmon with salmon paste mixture.
  4. Add breadcrumbs, 1 tablespoon of mayonnaise, 2 tablespoons of Dijon mustard, lemon zest, juice from half a lemon, chopped garlic, 2 scallions, chopped, 2 tablespoons of dill, 2 tablespoons of parsley, 1 tablespoon of capers and salt and pepper to taste.
  5. Mix up ingredients of the patties.
  6. Score the salmon mixture into 4 equal parts.
  7. Make 4 large patties (or 6 smaller patties).
  8. Place patties in the refrigerator for 30 minutes.
  9. Cook patties in a skillet with olive oil on medium heat until browned.

Assemble salmon burgers:

  1. Toast buns.
  2. Spread sauce on each side of bun.
  3. Add salmon burger patties.
  4. Top with iceberg lettuce, slice of tomato and homemade pickles.
  5. Enjoy!

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