Salmon Burgers with Avocado Sauce

There are burgers, and then there are salmon burgers — lighter, fresher, and bursting with flavor in a way that beef just can’t compete with. If you’re in the mood for something a little different but still incredibly satisfying, these salmon burgers with creamy avocado sauce hit the sweet spot between indulgent and wholesome. They’re the kind of meal that makes you feel good while you’re eating it — fresh ingredients, vibrant flavors, and that lush, dreamy avocado sauce tying it all together.

I started making these on weeknights when I wanted something filling but not too heavy, especially during warmer months. They’re surprisingly quick to put together — no need for fancy kitchen gadgets or ingredients you can’t pronounce. Just a few pantry staples, fresh salmon (or even canned if you’re in a pinch), and ripe avocados. The result is a juicy, flavorful patty with crispy edges, nestled into a toasted bun and topped with a velvety, tangy avocado sauce that’s so good you’ll want to spread it on everything.

What I love most is how customizable they are. Not a fan of buns? Wrap your salmon burger in lettuce for a low-carb twist. Want to spice things up? Add a little sriracha or chipotle to the avocado sauce. These burgers are laid-back enough for a casual dinner, but elegant enough to serve to guests. And if you’re already a fan of fish tacos or grilled salmon, this is the next delicious step.

Whether you’re trying to get more seafood into your meals or just looking for a refreshing alternative to beef, these salmon burgers are a total win. And that avocado sauce? It might just become your new obsession.

Why You’ll Love It

• Fresh and Flavorful: These burgers are packed with zesty herbs, lemon, and garlic — every bite is bright and satisfying without feeling too rich or heavy.
• Quick and Easy: You can whip up the patties and the avocado sauce in under 30 minutes, making this the perfect weeknight dinner or lunch prep option.
• Healthy but Hearty: Salmon is rich in omega-3s and protein, and paired with the creamy avocado sauce, it’s a nutrient-dense meal that still feels indulgent.
• Versatile Serving Options: Enjoy them on a toasted bun, wrapped in lettuce, or served over a fresh salad. You can even make sliders for a fun party twist.
• Great for Make-Ahead Meals: The patties hold up well in the fridge or freezer, and the sauce stays fresh for a couple of days — ideal for meal prep or next-day lunches.

Ingredient List

For the Salmon Burgers

• 1 lb skinless salmon fillet, finely chopped or pulsed in a food processor
• 1/4 cup breadcrumbs (panko or regular)
• 1 egg
• 1 tablespoon Dijon mustard
• 2 tablespoons finely chopped red onion
• 2 tablespoons chopped fresh parsley or dill
• 1 garlic clove, minced
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1–2 tablespoons olive oil (for cooking)

For the Avocado Sauce

• 1 ripe avocado
• 1/4 cup plain Greek yogurt or sour cream
• 1 tablespoon lime juice
• 1 small garlic clove, minced
• Salt, to taste
• Optional: a few dashes of hot sauce or chopped cilantro for extra flavor

For Serving

• Burger buns (brioche or whole grain work great)
• Lettuce leaves
• Tomato slices
• Red onion slices

Ingredient Notes

• Salmon: Fresh is best, but canned salmon works in a pinch — just make sure to drain it well and remove bones/skin.
• Breadcrumbs: I prefer panko for extra texture, but use what you have on hand. Gluten-free breadcrumbs work too!
• Dijon Mustard: Adds a tangy depth — don’t skip it, even if you’re not usually a mustard fan.
• Greek Yogurt: I use full-fat for the creamiest texture in the sauce, but low-fat works if you want something lighter.
• Avocado: Make sure it’s ripe — soft but not mushy. An underripe one will make the sauce too chunky and bland.
• Lime Juice: Brightens up the sauce and keeps the avocado from browning. You can substitute with lemon juice if needed.
• Buns: Toasting them adds a nice crunch and helps hold the burger together better.

Kitchen Equipment Needed

• Sharp Knife & Cutting Board – For chopping the salmon finely if you’re not using a food processor.
• Food Processor (optional) – Speeds up the salmon prep; I like the Ninja or Cuisinart mini choppers for small batches.
• Mixing Bowls – One for the burger mixture, another for the avocado sauce.
• Skillet or Nonstick Pan – For cooking the burgers evenly; I love using a cast iron skillet for a golden crust.
• Spatula – Makes flipping the patties easier without breaking them.
• Blender or Fork – Use a blender for silky-smooth avocado sauce, or a fork for a more rustic texture.
• Measuring Spoons/Cups – Keeps the flavor consistent every time.
• Toaster or Grill Pan (optional) – Perfect for toasting the buns before serving.

Instructions

Step 1: Prep the Salmon

• If using fresh salmon, remove the skin and any pin bones.
• Chop finely with a knife, or pulse in a food processor until it resembles a coarse paste — not too smooth. You still want a bit of texture.
  • Pro Tip: If pulsing in a food processor, work in short bursts to avoid overprocessing — you want small chunks, not mush.

Step 2: Mix the Burger Ingredients

• In a medium bowl, combine the chopped salmon, breadcrumbs, egg, Dijon mustard, red onion, parsley, garlic, lemon zest, lemon juice, salt, and pepper.
• Mix gently with a fork or clean hands until everything is evenly combined.
  • Pro Tip: Don’t overmix — just enough to bind. Overworking it can make the patties dense.

Step 3: Shape the Patties

• Divide the mixture into 4 equal portions and shape into round patties about 3/4-inch thick.
• Place them on a plate or tray and refrigerate for at least 15–20 minutes to help them firm up.
  • Pro Tip: Chilling the patties helps them hold their shape and prevents falling apart while cooking.

Step 4: Make the Avocado Sauce

• In a small bowl, mash the ripe avocado with a fork.
• Stir in Greek yogurt (or sour cream), lime juice, minced garlic, and a pinch of salt.
• Mix until creamy. Add a splash of water or olive oil to loosen if needed.
  • Optional: Add hot sauce or chopped cilantro for a little kick or extra freshness.

Step 5: Cook the Salmon Burgers

• Heat 1–2 tablespoons of olive oil in a skillet over medium heat.
• Once hot, gently place the chilled patties in the skillet.
• Cook for 3–4 minutes per side, or until golden brown and cooked through. The inside should be firm and opaque.
  • Pro Tip: Don’t press the patties down while cooking — it squeezes out the juices and can make them dry.

Step 6: Toast the Buns (Optional but Recommended)

• While the burgers are cooking, lightly butter the buns and toast them in a pan or toaster for a golden edge.

Step 7: Assemble and Serve

• Spread a generous layer of avocado sauce on the bottom bun.
• Add the cooked salmon patty, then layer on lettuce, tomato slices, red onion, and more sauce if you like.
• Top with the other half of the bun and serve immediately.

Enjoy warm with a side of fries, sweet potato wedges, or a fresh salad!

Tips and Tricks for Success

• Chill the patties before cooking – This helps them firm up and stay intact when flipped. Even 15–20 minutes makes a big difference.
• Don’t overprocess the salmon – Whether chopping by hand or using a food processor, keep some texture for better flavor and bite.
• Use a nonstick or cast iron skillet – Salmon can be delicate, and a good pan prevents sticking and gives you a nice crust.
• Make the sauce ahead – The avocado sauce can be made a few hours in advance and stored in the fridge. Just press plastic wrap directly onto the surface to avoid browning.
• Toast those buns – A quick toast adds crunch and helps prevent the sauce from soaking through the bread.

Ingredient Substitutions and Variations

• Canned salmon instead of fresh – Make sure it’s boneless and skinless. Drain well and flake before mixing.
• No breadcrumbs? – Crushed crackers, oats, or almond flour can work in a pinch.
• Swap Greek yogurt with mayo or sour cream – Both give a creamy base for the avocado sauce, just with a slightly richer flavor.
• Make it spicy – Add chopped jalapeños to the burger mix or a dash of cayenne to the sauce.
• Add toppings like sliced cucumber, pickled onions, or slaw – For extra crunch and flavor variety.
• Gluten-free version – Use GF breadcrumbs and serve on a lettuce wrap or gluten-free bun.
• Dairy-free version – Skip the yogurt in the sauce and blend the avocado with olive oil and a splash of lime juice instead.

Serving Suggestions

• On a toasted brioche bun with lettuce and tomato – Classic and comforting, with the avocado sauce as your creamy spread.
• Wrapped in butter lettuce or collard greens – For a low-carb, fresh twist that’s still super satisfying.
• Served over a grain bowl – I love pairing it with quinoa, cucumber, cherry tomatoes, and a drizzle of extra avocado sauce.
• Tucked into a pita or flatbread – Add some crunchy veggies and crumbled feta for a Mediterranean-inspired vibe.
• With sweet potato fries and coleslaw – This combo is my go-to when I want something hearty but still wholesome.

Storage and Reheating Instructions

• Cooked patties – Store in an airtight container in the fridge for up to 3 days.
• Avocado sauce – Best used fresh, but you can store it in a small container with plastic wrap pressed directly on the surface for up to 2 days.
• To freeze patties – Freeze uncooked patties on a tray, then transfer to a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before cooking.
• Reheat patties – Warm in a skillet over low heat or in the oven at 300°F (150°C) until heated through. Avoid the microwave—it can make them rubbery.
• Don’t freeze the avocado sauce – It doesn’t thaw well. Just whip up a fresh batch when needed.

Frequently Asked Questions

Can I use canned salmon instead of fresh?

Yes, absolutely! Just make sure it’s boneless and skinless. Drain it well and flake it before mixing. It’s a great budget- and time-friendly option.

How do I keep the patties from falling apart?

Chilling the patties before cooking is key. Also, don’t skip the egg and breadcrumbs — they help bind everything together nicely.

Can I make the patties ahead of time?

Yes! You can shape the patties a day in advance and keep them covered in the fridge until you’re ready to cook. Great for meal prep!

What’s a good side dish for these burgers?

Sweet potato fries, roasted veggies, a fresh garden salad, or even a light slaw all pair beautifully with the fresh flavors of the salmon and avocado sauce.

Can I grill these instead of pan-frying?

You can, but be gentle — salmon burgers are more delicate than beef. Use a grill mat or cook them on foil to keep them from sticking or falling through.

Is the avocado sauce spicy?

Not by default! But you can absolutely add a dash of hot sauce or a sprinkle of chili flakes if you like a bit of heat.

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Did you try this recipe? Let me know in the comments how it turned out!

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