Salmon Burgers with Sesame-Soy Glaze

You can pretty much turn anything into a burger—even fish! In fact, these salmon burgers are a delicious way to incorporate more fish into your weeknight dinner routine. It’s the perfect alternative for your typical burger night. They’re slathered in a sticky and savory glaze that even non-fish lovers (like Ladd Drummond) will love. Plus, these salmon burgers are so easy to make! There’s no grilling or flipping required.

As with most burger recipes, you can add any toppings you like best—from crisp lettuce to pickled red onion to slices of avocado. We opted for a refreshing cucumber salad and piled it all onto fluffy brioche buns. It's a fresh new take on burgers! 

How do you make salmon burgers from scratch? 

Unlike some salmon burger recipes, this one doesn’t call for binders (like egg or breadcrumbs) which could cloud the flavor of the fresh fish and make them dry. Instead, the salmon is pulsed in a food processor to form small pieces that easily bind together. We add a hit of freshness from scallions, but other herbs like parsley, cilantro, or dill would work too. To top it off, a season-soy glaze gives the fish a ton of umami, without overpowering it. It’s sticky and delicious! 

How do you keep salmon burgers from falling apart? 

These patties will be very delicate, like a flaky piece of fish. Instead of trying to cook them in a pan or on the grill, they’re better placed on a sheet tray under the broiler—no flipping required! Once they are cooked through, they will be easier to remove and place on your bun. 

What toppings go on salmon burgers? 

Make these salmon burgers your own by choosing whatever toppings you like best. We love the flavor of the season-soy glaze, but if you prefer something simpler, you can swap it for a spread of Dijon mustard, mayonnaise, or garlic aioli. Since the patties will be very flaky and tender, we like toppings that offer texture and crunch—like this cool cucumber-ginger salad.