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Salmon Burgers with Sweet Pickle Relish

These fish burgers are cray
50 Ratings
100% would make again
Salmon Burger
Photo: Dave Katz/Tasting Table

We have fond memories of a certain fast-food fried fish sandwich, so we wanted to elevate a classic into a refined fish burger fit for the summer months. In our recipe, tangy caper- and dill-laced salmon burgers are topped with a sweet pickle relish and iceberg lettuce, all piled on a sweet roll.

We call for center-cut salmon for the recipe, mainly because we don't want too much fat, which you'll find in the tail end pieces. The fat has a much more pronounced flavor that we don't want to overpower the patties.

Check out our favorite burger recipes.

Salmon Burgers with Sweet Pickle Relish

Recipe from the Tasting Table Test Kitchen

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes


For the Sweet Pickle Relish:

1 cup mayonnaise

6 tablespoons minced bread-and-butter pickles

2 tablespoons bread-and-butter pickle juice

2 tablespoons minced dill

Kosher salt and freshly ground black pepper, to taste

For the Salmon Burgers:

1½ pounds skinless center-cut salmon fillet, finely chopped

2 cups panko bread crumbs, divided

½ cup mayonnaise

½ cup finely chopped parsley

1 tablespoon minced dill

1 tablespoon minced capers

1 teaspoon kosher salt

1 teaspoon Worcestershire sauce

1 teaspoon finely grated lemon zest

½ teaspoon freshly ground black pepper

2 garlic cloves, minced

¼ cup vegetable oil, divided

6 King's Hawaiian rolls, split and toasted

Shredded iceberg lettuce, for garnish


1. Make the sweet pickle relish: In a small bowl, whisk together all the sauce ingredients, then set aside.

2. Make the salmon burgers: In a food processor, pulse the salmon until finely minced, then transfer to a large bowl. Add 1 cup of the panko, the mayonnaise, parsley, dill, capers, salt, Worcestershire, lemon zest, pepper and garlic. Using your hands, mix until incorporated, then form into six 4-ounce patties. Coat the patties in the remaining 1 cup of panko bread crumbs.

3. In 2 large nonstick skillets, heat 2 tablespoons of vegetable oil over medium-high heat. Add 3 burgers to each pan and cook, flipping once, until golden brown and cooked through, 4 to 5 minutes.

4. Spread the relish on the bottom halves of the buns then place a fish burger on each. Top with more relish, shredded iceberg lettuce and the remaining bun halves, then serve.

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