Choose Fresh or Canned Salmon: Use about 1 pound of fresh salmon for the best texture and flavor. If using canned salmon, drain it well and remove any bones or skin.

Skin and Chop: If using fresh salmon, remove the skin and any pin bones. Chop the salmon into small pieces, aiming for a mix of fine and slightly chunky textures. This helps the burgers hold together while maintaining a flaky bite.

In a large bowl, mix panko breadcrumbs (or almond flour for gluten-free options), an egg (or flaxseed meal as a vegan substitute), and a tablespoon of Dijon mustard.

Add finely chopped ingredients like sweet onion, fresh dill, and a touch of garlic for flavor.

Toss the salmon pieces into the bowl and gently mix them with the binding ingredients. Avoid overmixing to keep the mixture light and prevent the patties from becoming dense.

Add seasonings such as salt and black pepper and optional spices like paprika or chili flakes for a flavor boost.

Divide the mixture into equal portions and form patties with your hands. Aim for a ½-inch thickness for even cooking.

Place the patties on a lined baking sheet or plate and cover with plastic wrap.

Refrigerate the patties for at least 30 minutes. This step firms them up and ensures they hold their shape during cooking.

You can cook salmon burgers in three ways:

Grilling: Preheat your grill to medium-high heat. Brush the grates and patties lightly with oil. Grill each side for 3–4 minutes until golden brown and cooked through.

Pan-Searing: Heat a non-stick skillet over medium heat and add a tablespoon of olive oil. Cook the patties for 4–5 minutes per side, ensuring they’re golden on the outside and flaky on the inside.

Baking: Preheat your oven to 375°F (190°C). Place the patties on a parchment-lined baking sheet and bake for 15–18 minutes, flipping halfway through.

Place the salmon patty on a toasted bun or lettuce wrap.

Top with your favorite ingredients like avocado slices, arugula, sliced tomatoes, and a dollop of creamy lemon dill sauce or spicy sriracha mayo.