Originally published in 2013, this recipe was updated in September 2026 with refreshed instructions, photos and cooking information.
Salmon burgers are easy to make and barbecue well. They’re a good change from the usual salmon fillets or steaks. I like to brush mine with mustard and brown sugar or Worcestershire sauce while they’re cooking.
If you want to catch your own salmon for this recipe, see the FishinBC.COM Complete Guide to Salmon Fishing.
Preparing the Salmon Burgers
Start with a whole salmon or salmon fillet. If using a whole fish, prepare it into fillets. For filleting tips, see the FishinBC.COM How to Fillet Salmon and Halibut with Less Waste. Remove the skin and bones. Use a pair of fish bone tweezers or pliers to remove the pin bones, or cut out that section of the fillet and discard it. Cut the boneless salmon into small cubes, approximately 1 cm × 1 cm or slightly smaller.
Place the salmon cubes in a mixing bowl.
Add ground pork at an approximate ratio of five parts salmon to one part ground pork, by weight. For example, use 1 kg of salmon with 200 g of ground pork. The pork helps the patties hold together, keeps them moist and adds a delicious flavour to the salmon burgers.
Mix the salmon and pork together, then form the mixture into burger patties.
Season with salt and pepper.
Barbecuing the Salmon Burgers
Preheat the barbecue to medium heat. Lightly brush the patties with vegetable oil to help prevent sticking, then place them directly on the grill. The ground pork helps the patties hold together, making them easy to turn. Cook until the centre reaches an internal temperature of 71°C (160°F), measured with a digital food thermometer.
You can change the flavour with hot sauce, chilli flakes, Worcestershire sauce or cheese. While the burgers cook, I like to brush them with a combination of mustard and brown sugar, or with Worcestershire sauce.
Leftover Salmon Burgers
Leftover salmon burgers reheat well in the microwave. Refrigerate leftovers promptly and eat them within two to three days, or freeze them for later. When reheating, heat them to an internal temperature of 74°C (165°F). They can also be broken into pieces and used in wraps, soups or salmon salads for quick and easy meals.
Your Turn: How Do You Make Salmon Burgers?
I like mustard and brown sugar or Worcestershire sauce on my salmon burgers, but there are plenty of ways to change the flavour.
What do you add to your salmon burgers? If you have a favourite seasoning, topping, or way to serve them, share it in the comments below.