Salmon Burgers with Simple Tartar Sauce

These salmon burgers are packed with so much flavor you won’t be able to stop at one. Prep them at the beginning of the week for quick, easy and delicious meals.

My love for salmon started at a very young age. My grandmother is the reason I am the salmon-obsessed woman I am today. From salmon cakes to burgers, and meatballs the possibilities are always endless! That’s precisely why I am so excited to share this salmon burger with a simple tartar sauce recipe with you!

These salmon burgers are packed with so much flavor you won’t be able to stop at one. Prep them at the beginning of the week for quick, easy and delicious meals.

You know we are all about making delicious and healthy meals possible for everyone. So, you can easily make this recipe using fresh or canned salmon. Canned salmon is great to have in the pantry especially during the winter! You can throw together easy and fun meals in no time!

Now whether you are using canned or fresh, good quality salmon is not always affordable. That is exactly why I absolutely love Thrive Market when it comes to stocking my pantry. From canned salmon, tuna to oils, vinegars and sustainable household products. Thrive Market has it all in one place at affordable prices to help you stay on budget. I am absolutely in love with it! I’ve been shopping with them for years and the selection of brand name products and Thrive brand products just keep getting better.

CLICK HERE to shop all your pantry needs and get 25% off your first order plus a free 30-day trial membership!

Serve your salmon burgers in a lettuce bun or in a rice bowl.

Apart from serving your salmon burgers the traditional way, in a bun, it’s even more fun to get creative with how your enjoy it. I’ve been loving making a batch of these at the beginning of the week and then pairing it with different sides to create fun and delicious meals.

Salmon burgers are simply great when wrapped in a lettuce bun. But, I have also been enjoying them with cauliflower rice, roasted veggies or over a hearty salad. Not only is it a wonderful source of protein to add to your mealprep menu. But, it’s fun and easy to make and you can make big batches and store them in the freezer for quick and easy meals!

Try these salmon burgers with out Mayo Free Avocado Dressing!

Let’s Get Cooking

Let’s Get Cooking

Salmon Burgers with Simple Tartar Sauce

These salmon burgers need to be a part of your weekly meal prep menu! Packed with fresh herbs and veggies. They are easy, delicious and come together in no time.
These salmon burgers need to be a part of your weekly meal prep menu! Packed with fresh herbs and veggies. They are easy, delicious and come together in no time.
Prep Time:5 mins
Cook Time:10 mins
Total Time:15 mins
Yields:4 Serves


  • 1
    lb. fresh coho salmon fillet (skinless) *SEE NOTES
  • 1
    tbsp. freshly chopped parsley
  • 1/2
    a jalapeno pepper (finely diced)
  • 1
    scallion (finely chopped)
  • 4
    tbsp. almond flour
  • 1
  • 2
    garlic cloves (finely minced)
  • 1/2
    tsp. sea salt
  • 1/4
    tsp. cracked black pepper
  • 1/2
    tsp. crushed red pepper flakes (optional)
  • 4
    tbsp. arrowroot flour
  • 2
    tbsp. avocado oil for cooking

  • 1/2
    cup Whole30 compliant mayonnaise
  • 1
    tsp. spicy brown mustard
  • 2
    tbsp. finely diced no sugar added pickles
  • 1/2
    tsp. garlic powder
  • 1
    tsp. freshly squeezed lemon juice
  • black pepper to taste


  1. To begin, cut the salmon fillet into chunks and transfer them to a food processor. Pulse the salmon until it is minced but still a bit chunky. Transfer the salmon to a mixing bowl and add parsley, jalapeno pepper, scallion, almond flour, egg, garlic cloves, salt, black pepper and pepper flakes to the bowl. Toss all the ingredients together until they are well combined. Transfer the arrowroot flour to a separate plate and set it aside. Divide the salmon mixture into 4 equal parts and form each section into patties. Dust each patty with arrowroot flour and set them aside.
  2. Now, heat the avocado oil in a castiron pan over high heat. When the oil is hot, add the salmon burgers and lower the heat to medium-high heat. Sear the salmon burgers on both sides for 3-5 minutes until the burgers have a nice golden crust and are cooked through. Do not touch the burgers until they are ready to be flipped. If you go to flip it and it’s stuck to the pan, let it continue to cook for another minute or so. When the fish is ready, it will separate from the pan and you will be able to flip it easily. So don’t touch it. Let it cook for at least 3-5 minutes before you go to flip it.
  3. Remove the burgers from the heat and set aside to rest. Then, add all the ingredients needed for the tartar sauce to a bowl and mix well.
  4. Serve the salmon burgers between lettuce leaves with grilled onions, fresh avocado, and the tartar sauce.


  • You can also use canned salmon if you don’t have fresh salmon on hand. (4) 6 ounce cans of wild salmon with the liquid drained out (make sure you squeeze the salmon to remove all the liquid) will equal to 1 pound of salmon needed for this recipe. You do not need to put the canned salmon through the food processor. Just break it apart using your fingers or a fork.
  • You can also use fresh king, Atlantic or sockeye salmon for this recipe.

Nutrition Facts

Serves 4
Be the first to write a review

What do you think of this recipe?

I made these tonight and they were excellent. The arrowroot made for a nice, crusty outside. My only problem was that they didn’t hold together very well. I used canned salmon because it’s been in the pantry staring at me for awhile. Maybe I drained it too much so it wasn’t as moist as using fresh salmon. It’s ok though, my husband still ate 2 of them! The flavor was great, the tarter sauce was great and I’ll definitely make these again.

Thank you so much, Debbie! I am so happy you and the fam loved this! I’m going to add a note that when using canned salmon, you may need to add another egg. I think that may be the problem because, with fresh salmon, the fatty acids help keep everything together. But you don’t have that with canned salmon. I still want you to drain that canned salmon very well. You want to get as much liquid out of the salmon as possible. So I really think we may need to add another egg. Ill test it and add a note section for that.

Thank you! That makes sense. I’ll add another egg the next time I make them and see what happens.

I made these again tonight and added an extra egg. It worked! Thank you!

Thank you Carla!! I am so grateful you enjoyed this! I love this recipe so much! We are actually reshooting this recipe and I can’t wait for you to see the new photos

I had salmon patties from Butcher Box that I needed to use, but I made your tartar sauce. It is amazing. My husband loved it. Simple, fresh and delicious. I love it more than anything you can buy in the store. Thank you!

I’m so happy you enjoyed it Ellen!! You could try adding a little pickled jalapeño next time. Pickled jalapeños are flavorful and the acidity from the juice they are pickled in cuts the heat. So it’ll add really good flavor. Just chop up a couple of slices of the picked jalapeños and add it in. But if you don’t like any kind of heat at all you can continue to omit it all together lol.

SO GOOD & so easy!! I definitely left out a few ingredients. Some on purpose (jalepeno – I’m not into spicy) and some on accident (shallot – forgot to grab at the store) and they turned out absolutely perfect. The steps were so easy. I used canned salmon & it wasn’t too moist at all!! 10/10 and will for sure be making this again!!