Gordon Ramsay Salmon Burger recipe is made with fresh salmon, herbs, lemon, and simple seasonings for a juicy seafood burger. It takes about 20 minutes to prepare and cook, and it serves 4 people. Perfect for a light, flavorful meal.
Try More Recipes:
- Gordon Ramsay Salmon with Smashed Potatoes
- Gordon Ramsay Salmon Steaks
- Gordon Ramsay Steak Seasoning Recipe
Why You Will Love This Salmon Burger Recipe:
- Quick & Easy: You don’t need to be a Michelin-starred chef to make these! They’re ready in about 30 minutes, start to finish.
- Next-Level Flavor: The combination of fresh dill, chives, and lemon zest elevates the simple salmon, making it taste gourmet.
- Perfect Texture: Using panko and chilling the patties ensures these Gordon Ramsay Salmon Burgers are moist on the inside and hold their shape beautifully.
Gordon Ramsay Salmon Burger Ingredients
- 1½ lbs fresh salmon, skin removed
- 1 egg
- 1 tablespoon Dijon mustard
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- Zest of 1 lemon
- ¼ cup breadcrumbs
- 1 tablespoon chopped dill
- 2 tablespoons chopped chives or green onions
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 4 burger buns
- Lettuce, tomato slices, pickles (optional)
How To Make Gordon Ramsay Salmon Burger
- Prep the salmon: Chop the salmon very finely using a sharp knife. You want small chunks—not a smooth paste—to keep the burgers juicy and tender.
- Mix the patty: In a bowl, combine chopped salmon, egg, Dijon mustard, mayonnaise, lemon juice, lemon zest, breadcrumbs, dill, chives, salt, and pepper. Mix gently until it holds together.
- Shape the patties: Divide the salmon mix into 4 equal balls. Shape into round, firm patties about 1 inch thick. Chill in the fridge for 10 minutes to help them set.
- Cook the patties: Heat olive oil in a pan over medium heat. Cook each patty for 3–4 minutes per side until golden and cooked through. They should be firm but not dry.
- Toast the buns: Toast the buns lightly in the same pan until warm and crisp.
- Build the burger: Place a patty on each bun. Add lettuce, tomato, pickles, or any topping you like. Serve immediately.
Recipe Tips
- Don’t overmix the salmon: Mixing too much will make the salmon tough. Stop mixing as soon as the ingredients are just incorporated to keep the texture flaky.
- Chill the patties: The 15 minutes in the fridge is key! This firms up the patties, helping them hold their shape and preventing them from breaking apart when you cook them.
- Use a hot pan: Make sure your skillet is hot before adding the oil and patties. This creates a beautiful, crusty sear on the outside.
- Chop, don’t blend: Finely chopping the salmon gives the burgers a superior, chunky texture compared to a food processor, which can make them pasty.
What To Serve With Salmon Burger?
Serve these salmon burgers with fresh sides like lemon garlic potatoes, coleslaw, sweet potato fries, or a simple green salad. Light sauces such as tartar, dill yogurt sauce, or lemon mayo also pair beautifully with the bright salmon flavor.
How To Store Leftovers Salmon Burgers?
- Fridge: Store leftovers salmon burgers cooked patties in an airtight container for up to 3 days.
- Freezer: Wrap leftovers salmon burgers patties individually and freeze for up to 2 months. Thaw in the fridge before reheating.
How To Reheat Leftovers Salmon Burgers?
Stovetop (Best Method)
- Heat a non-stick pan over medium-low heat.
- Add a tiny splash of oil or butter.
- Warm the salmon burger for 3–4 minutes per side until heated through.
Why this works:
It keeps the outside crisp while gently warming the inside without drying it out.
Oven
- Preheat oven to 300°F (150°C).
- Place the salmon burger on a baking sheet.
- Reheat for 10–12 minutes, or until warm in the center.
Why this works:
The oven heats slowly and evenly, which protects the delicate salmon.
Pro Tip
Cover the salmon burger loosely with foil in the oven or add 1 teaspoon of water to the pan.
This traps steam and brings back moisture so the burger stays soft and juicy instead of dry.
FAQs
No, in his technique, the protein from the finely chopped salmon, plus a small amount of panko, is enough to hold the burger together without adding an egg.
Yes, you can make Salmon Burger with canned salmon, but the texture changes. Fresh salmon gives soft, juicy patties, while canned salmon creates a firmer, drier mix. If using canned, add extra mayo to keep it moist.
Yes, skinless salmon is best for Salmon Burger. If your fillet has skin, simply slice it off with a sharp knife before chopping the fish.
Yes,Salmon Burgers are healthy. Salmon is rich in omega-3 fats, high-quality protein, and minerals. They’re lighter than beef burgers and perfect for a clean meal.
More Recipes:
- Gordon Ramsay Christmas Breakfast Salmon
- Gordon Ramsay Crispy Skin Salmon
- Gordon Ramsay Tartar Sauce
Salmon Burger Nutrition Facts
- Calories: 410
- Protein: 32g
- Fat: 22g
- Carbs: 22g
- Fiber: 1g
- Sodium: 580mg
Gordon Ramsay Salmon Burger
Course: Dinner, Lunch, MainCuisine: American, BritishDifficulty: Easy4
servings15
minutes8
minutes410
kcalGordon Ramsay Salmon Burger recipe is made with fresh salmon, herbs, lemon, and simple seasonings for a juicy seafood burger. It takes about 20 minutes to prepare and cook, and it serves 4 people. Perfect for a light, flavorful meal.
Ingredients
1½ lbs fresh salmon, skin removed
1 egg
1 tablespoon Dijon mustard
2 tablespoons mayonnaise
1 tablespoon lemon juice
Zest of 1 lemon
¼ cup breadcrumbs
1 tablespoon chopped dill
2 tablespoons chopped chives or green onions
Salt and black pepper, to taste
2 tablespoons olive oil
4 burger buns
Lettuce, tomato slices, pickles (optional)
Directions
- Prep the salmon: Chop the salmon very finely using a sharp knife. You want small chunks—not a smooth paste—to keep the burgers juicy and tender.
- Mix the patty: In a bowl, combine chopped salmon, egg, Dijon mustard, mayonnaise, lemon juice, lemon zest, breadcrumbs, dill, chives, salt, and pepper. Mix gently until it holds together.
- Shape the patties: Divide the salmon mix into 4 equal balls. Shape into round, firm patties about 1 inch thick. Chill in the fridge for 10 minutes to help them set.
- Cook the patties: Heat olive oil in a pan over medium heat. Cook each patty for 3–4 minutes per side until golden and cooked through. They should be firm but not dry.
- Toast the buns: Toast the buns lightly in the same pan until warm and crisp.
- Build the burger: Place a patty on each bun. Add lettuce, tomato, pickles, or any topping you like. Serve immediately.
Notes
- Don’t overmix the salmon: Mixing too much will make the salmon tough. Stop mixing as soon as the ingredients are just incorporated to keep the texture flaky.
Chill the patties: The 15 minutes in the fridge is key! This firms up the patties, helping them hold their shape and preventing them from breaking apart when you cook them.
Use a hot pan: Make sure your skillet is hot before adding the oil and patties. This creates a beautiful, crusty sear on the outside.
Chop, don’t blend: Finely chopping the salmon gives the burgers a superior, chunky texture compared to a food processor, which can make them pasty.
