Lemon-Dill Salmon Burgers

This salmon burger is quick, delicious and a nice change from the regular beef burger. I stick to my rule of thumb for the success of any meal with this burger – the best ingredients will give you the best results. So, pick up two high-quality fresh fillets of salmon for this dinner for four.

Featured In My CookbookAir Fry Everything Jump to Recipe (or scroll for photos and riveting information...)

Featured Recipe Techniques

More about the skills used in this recipe.

Cooking School
Air Frying 101

An introduction into Air Frying so that you can feel comfortable and confident making the recipes you find on my...View Technique

Air Fryer Cooking Charts

Complete list of air frying cooking times and temperatures are listed in this chart. All times and temperatures assume that...View Technique

General Tips for Air Frying

It is important to keep your air fyer in tip-top shape. Use the items below as guidance to continue making...View Technique

Advertisement - Continue Below

Lemon-Dill Salmon Burgers

  • Prep Time: 10 m
  • Cook Time: 8 m
  • Total Time: 18 m
  • Servings:


  • 12 ounces salmon fillets finely chopped by hand or in a food processor
  • 1 cup fine breadcrumbs
  • 1 teaspoon freshly grated lemon zest
  • 2 tablespoons chopped fresh dill weed
  • 1 teaspoon salt
  • freshly ground black pepper
  • 2 eggs lightly beaten
  • 4 brioche buns optional


  1. Pre-heat the air fryer to 400ºF.
  2. Combine all the ingredients in a bowl. Mix together well and divide into four balls. Flatten the balls into patties, making an indentation in the center of each patty with your thumb (this will help the burger stay flat as it cooks) and flattening the sides of the burgers so that they fit nicely into the air fryer basket.
  3. Transfer the burgers to the air fryer basket and air-fry for 4 minutes. Flip the burgers over and air-fry for another 3 to 4 minutes, until nicely browned and firm to the touch.
  4. Serve on soft brioche buns with your choice of topping – lettuce, tomato, red onion, avocado, mayonnaise or mustard.
Advertisement - Continue Below
Advertisement - Continue Below
Advertisement - Continue Below

Comments (13)Post a Reply

  1. 5 stars
    I have made these salmon burgers and they are absolutely fantastic but then all her recipes are fantastic and easy to follow. Make these big beautiful salmon burgers and you won’t be disappointed. I have made them in the air fryer but was wondering how you would cook them on an outside grill.

    1. Hi Maryann. So glad you like the burgers! You could try cooking them on an outdoor grill, but the risk is they might fall apart. If you wanted to go for it, try adding a beaten egg to the mixture first so that there is a little more to bind the burgers together and try not to flip them too much. It will have a different texture at the end, but it should hold together. The alternative would be to cook them in a skillet on the stovetop OR on a griddle on your grill.

  2. Would it be alright to make a big batch of these, freeze them, and then later put them in the air fryer frozen? If so what would the cook time and temperature be in the air fryer?

    1. Yes you can make the salmon patties ahead and freeze them. I would let them defrost before air frying and then air fry at 400°F for about 8 minutes. If they are still a little frozen in the center just add a few minutes to the cooking time.

  3. My mom used to make salmon patties and topped with creamed peas. Was really good. I am going to give it a try.

    1. Hi Faith, you could try it with canned salmon, but you won’t actually be cooking the burgers (the canned salmon is already cooked). Instead, just air-fry until you see the outside has browned nicely and the burger feels firm to the touch (ensuring the eggs have set). It might be a little drier than if you use fresh salmon.

  4. 5 stars
    Chef Meredith,
    I followed your recipe exactly as printed since I had never made salmon patties from raw before, only croquettes from left-over cooked salmon. The results were just as you described, a slightly crispy exterior and moist interior. Your recipe gave me an explosion of ideas for other flavor profiles using yours as a master recipe.

    Replacing the salmon with local white bass fillets I followed your basic technique of using the food processor to finely chop the fillets, then mixing it with the 2 eggs and bread crumbs, this has become the base. From there we’ve enjoyed Asian fish burgers (by adding finely chopped cilantro, ginger, garlic, green onions, soy sauce, and sesame oil), Mediterranian fish burgers (chopped fresh basil (or dill and mint), thyme, oregano, garlic, and olive oil), the possibilities are endless. Thank you, thank you, thank you, for sharing this quick and easy method for using (raw) fish to make a variety of healthy burgers!

Leave a Reply

Your email address will not be published. Required fields are marked *