Weekend at the Cottage Symbol
  • Grilled Salmon Burgers
  • Grilled Salmon Burgers
  • Grilled Salmon Burgers
  • Grilled Salmon Burgers
  • Grilled Salmon Burgers
  • Grilled Salmon Burgers
  • Grilled Salmon Burgers
  • Grilled Salmon Burgers

Grilled Salmon Burgers

Food | June 05, 2018 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.50 out of 5)
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Looking to change up your everyday patties? Try these healthy, tasty GRILLED SALMON BURGERS.

Our recipe for GRILLED SALMON BURGERS is surprisingly easy to prepare. Chop up this favourite fresh fish, boost the flavours with a few key ingredients, form them into patties and then grill them to perfection. What could be more perfect?

We set out to create a burger recipe for all the pescatarians out there, with the end goal being burgers that were bursting with memorable flavours. It was also important that they held their shape when cooking, and also stayed moist and tender. Judging by the compliments we received from our recipe testers, we achieved all of that and then some.

Here’s why this recipe is the only recipe for GRILLED SALMON BURGERS you’ll ever need:

FRESH SALMON – The most important ingredient in this recipe is fresh salmon. When buying, have a quick chat with your fishmonger about the types of salmon they offer. We’re big fans of using Atlantic salmon that has been responsibly farmed in recirculating aquaculture systems (RAS) – better for the fish and the environment. Head HERE to learn more about this sustainable farming method.

Before the fishmonger wraps up your order, ask him or her to remove those troublesome pin bones. Pin bones are not attached to the skeleton of the salmon and in essence float within the flesh. Because you’ll be chopping the fish by hand, best to have a professional remove them for you – saves you a bunch of time and frustration.

CHOPPING THE SALMON – I make a point of explaining in the video that chopping the fish by hand is the only way to go. Although you may be tempted to use a food processor, don’t. The goal is to make these burgers with small, varied sizes of chopped salmon. This helps them stick together and further prevents them from falling apart on the barbecue.

SECRET AGENTS – The two binding agents for these SALMON BURGERS are panko breadcrumbs  and egg. The panko soaks up any excess moisture while the eggs help keep the burgers together as they cook. These two ingredients are the secrets of success for the recipe.

ASIAN FLAVOURS – I was heading up to the cottage munching on a take-out container of salmon sushi when it hit me – I want SALMON BURGERS to taste like this! This recipe captures the flavour of spiced-up salmon, boosted with pickled ginger, wasabi and mayo. The result is something wickedly delicious.

CHILLING – Please follow the important step of refrigerating your prepared salmon burgers for at least 30 minutes before you barbecue them. This helps them “keep it together” when they hit the grill.

COOK TIMES – We tested this recipe three times and settled on the following cook times for a preheated 450°F grill: for 8oz. burgers, place them onto the barbecue, close the lid and cook undisturbed for 3 minutes. Flip them and cook for an additional 3 minutes. When making smaller, 4oz. slider-sized patties, cook for 2½ minutes, flip and cook for an additional 2 minutes. A great way of testing for doneness without cutting into them as they cook is to press down on the centre of the burger. If it feels nice and firm, you’re done, or should I say, they are!

SERVING – I like serving the burgers on my favourite hamburger and slider buns. Use whichever ones you like best. Before adding the toppings I’ve listed below, brush the burgers with soy sauce and sprinkle of sesame seeds – nice touch!

TOPPINGS – Combining a favourite store-bought mayonnaise with chopped pickled ginger and wasabi delivers a welcome, punchy flavour boost. I did reduce the amount of wasabi used in this recipe so that it’s pleasing to all, but I always add more to taste. Adding a few slices of cucumber to these burgers is unexpected but oh so right.

One final comment on these burgers – do as I do and hold back from presenting them with ketchup and mustard. Why mess around with perfection?!

Looking for a tasty side to go with? Try our WARM BEAN SALAD or CREAMY COLESLAW; both are perfect complements.



7 Responses to “Grilled Salmon Burgers”

  1. . LM......... says:

    Our friends, Nancy and Allan, served these recently, and you’re right! The absolute best salmon burgers ever. Perfectly moist, with a great texture and delicious flavour. I’m making them.

  2. Nik Manojlovich says:

    Ah, ha!!!! Those two are the best – nothing more enjoyable than hanging out with foodies!!! Enjoy and thanks for writing in!

  3. […] perfect accompaniment for anything, and our suggestions stick with this claim. Try them with our GRILLED SALMON BURGERS, our PASTA PRIMAVERA or our MIXED GRILL. We know you won’t have any trouble enjoying them as much […]

  4. […] check out two of our other delicious burger recipes – our JUICY BURGERS, and our really fabulous GRILLED SALMON BURGERS. Don’t ask us to pick a fave because they’re all seriously […]

  5. […] Best Grilled Salmon Patties from Grilled Salmon Burgers Weekend at the Cottage. Source Image: weekendatthecottage.com. Visit this site for details: weekendatthecottage.com […]

  6. Suraya says:

    Hi. Looks so delicious! Will try it tomorrow. I have all the ingredients but not the Panko breadcrumbs. There’s Italian Breadcrumbs in the fridge. Can that be used for now?




Ingredients & Amounts

  • For the burgers:
  • 2 pounds of Atlantic salmon, skinned and chopped
  • 4 scallions, finely chopped
  • ½ of a jalapeño pepper, finely diced
  • 1 tablespoon of fresh ginger, grated
  • 1 tablespoon of sesame seeds
  • 2 eggs
  • juice from half a lime
  • 1 tablespoon of soy sauce
  • cups of panko breadcrumbs
  • For the topping:
  • ¾ of a cup of mayonnaise
  • 1 tablespoon of pickled ginger, finely diced
  • 1 teaspoon of wasabi, more to taste
  • To serve:
  • 4 or 8 hamburger or slider buns
  • curly lettuce
  • soy sauce
  • sliced cucumber


  1. Prepare the topping: Place mayonnaise, pickled ginger and wasabi into a small bowl and stir together until combined. Taste, then add more wasabi if desired. Cover and refrigerate until use.
  2. Prepare the burgers: Place all of the ingredients for the burgers into a medium-sized bowl and stir together. Bring the mixture together by hand and divide into either 4 x 8oz. burgers or 8 x 4oz. sliders. Place burgers onto a parchment-lined baking sheet, cover and refrigerate for at least 30 minutes.
  3. Cook the burgers: Preheat barbecue to 450°F. For 4oz. sliders: place onto grill, close lid and cook for 2½ minutes. Flip and cook for an additional 2 minutes. For 8oz. burgers: place onto grill, close lid and cook for 3 minutes. Flip and cook for an additional 3 minutes.
  4. To serve: Place a piece of curly lettuce on each bun, then top with burgers or sliders. Brush the burger tops with soy sauce and sprinkle with sesame seeds. Add a generous dollop of the ginger-wasabi mayo and gently spread it out across the burger. Add cucumber slices, then the top of the bun. Serve immediately.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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