My Spinach Feta Salmon Burgers recipe is highly customizable for a delicious salmon burger! Healthy and full of flavour, and kind of elegant!
Originally published June 24, 2019. Updated on 7/4/2023
Rather than actual directions, it was basically vague measurements like “two big handfuls of spinach” and “some fresh dill”.
Everything was eyeballed.
Even still, every thrown-together instance resulted in basically the perfect salmon burger
At some point, I posted my “non-recipe recipe” on my Facebook page, but the time has come to actually do it up as a proper salmon burger recipe and share it with you.
When you’re trying to limit your consumption of red meat, even turkey burgers - as good as they can be - can get a bit monotonous.
Swapping in some fish burgers is a great way to get some variety in health dinners!
These are fantastic! The delicate texture is beefed up a bit with the cheese and spinach, and it just makes a really great burger.
Top it with a bit of lemon aioli for a delicious summer meal.
Anyway, let’s get to it...
These healthy salmon burgers use fairly simple ingredients - you shouldn’t have much trouble finding them in any larger grocery store.
A few notes for you:
Try to use the best salmon you can get your hands on, to ensure the best flavor in the final salmon patties.
I’ll use fresh salmon whenever possible - usually wild salmon, sockeye when it’s available at a decent price.
Fresh or frozen Atlantic salmon or pink salmon are good alternative options, as long as it’s uncooked to start - this recipe isn’t a good fit for canned salmon.
I’ll usually order skinless salmon fillets, as I’m not super skilled in removing the skin. Also: I’m lazy like that!
Note: If you’re using frozen salmon, thaw it completely, drain, and blot well with paper towels before using.
The recipe originally started out using Panko Breadcrumbs, which have always worked well.
Gluten Free Panko Bread Crumbs, crushed pork rinds, and almond meal are all great substitutes, depending on your dietary needs.
I’ve been using the GF bread crumbs for a few years now, and do a 50/50 mix of pork rinds and almond meal when I’m low carbing.
Shredded Feta Cheese
We buy pre shredded feta in the resealable baggies, sold alongside all the other shredded cheese products. Super handy for burgers!
If you can’t find shredded Feta, you can use crumbled - just drain it really well, measure about ½ cup (it’s far more salty than shredded, for some reason!), and crumble it finely.
While I’m a big fan of the convenience of frozen spinach in general, fresh spinach works SO much better in this recipe.
I don’t recommend substituting frozen, even if thawed and drained well.
We’ll usually use some form of brioche buns for these burgers. You want something relatively mild / neutral flavoured.
When I’m keto, I use iceberg lettuce leaves as a bun.
Rounding out this recipe, you will need:
Ground Black Pepper
Olive Oil or Pan Spray
... I just don’t really have anything to add, as far as these last few ingredients!
As you can probably tell by the genesis of this recipe, there’s a lot of room for variation.
Add more dill and/or green onions if you like - or skip it, whatever.
You can add a small amount of Dijon mustard for slight kick.
If you want a but of heat, add some Crushed Chilies.
You can add a little or a lot of spinach - I’ve made it everywhere from about 1 cup, to - as pictured - 2 cups of spinach. I prefer it a bit closer to the 1 cup mark, my husband prefers it at 2 cups.
À chacun son goût.
Usually, I like to add a lot of stuff to a burger, as you could probably tell by some of my past recipes, like my Vegetarian Chorizo Burger with Grilled Poblano and Cilantro Pesto, Moroccan Spiced Lamb Burger with Pea Hummus, Goat Cheese, and Beets, Tandoori Spiced Chicken Burger with Mango, Paneer "Indian Cheeseburgers", and my
Apple Chicken Burgers with Basil and Gouda.
... For these Spinach Feta Salmon Burgers, though, I tend skip my usual favorite toppings and to eat it pretty plain - just a little mayo or lemon aioli*, maybe a bit of lettuce.
It’s packed with delicate flavours, and too much in the way of salmon burger toppings - even just too many red onion slices - can overpower it.
*You can make a cheater lemon aioli by mixing a bit of lemon zest and lemon juice into some mayonnaise, then season with a little salt and pepper if you like.
How to Make Spinach Feta Salmon Burgers
The full recipe in is the recipe card at the end of this post, here is the pictorial walk through.
If your salmon isn’t already skinless, use a sharp knife to remove the skin; discard the salmon skin.
Chop salmon into chunks – about 1″ or so – and blitz a couple times in the bowl of a food processor.
Note: For the best texture in the final burgers, you want there to be some small chunks, not just a super smooth mush.
Place chopped salmon in a large mixing bowl.
Blitz until finely chopped, add to the large bowl, along with remaining ingredients.
Divide the salmon burger mixture into 4 equal parts, shape into 4 equal-sized patties.
Note: If I’m cooking them on an outdoor grill, I’ll usually line a baking sheet with parchment paper, and place each salmon patty on the pan as I form it.
This makes for easier transport, with as little handling as possible!
The salmon burgers are somewhat fragile, so - for the best results - you’ll want to avoid over-handling them.
If you’re cooking them in a frying pan, use a large skillet - I’ll usually use a large nonstick skillet, or my Cuisinart Griddler.
I’ll heat to medium, then spray or coat with a small amount of olive oil.
Cook on your hot grill or skillet for a few minutes, until each salmon cake looks to be cooked halfway up.
Gently flip – I like to use 2 large spatulas – and cook for a few more minutes, until cooked all the way through and lightly browned.
Serve hot, on buns.
Once cooled to almost room temperature, leftover salmon burgers can be wrapped in plastic wrap - or transferred to an airtight container - and kept in the fridge for 2-3 days.
When it comes to reheating, we like to put them in the microwave for 30 seconds or so - just enough to get the chill off them - then put them in the air fryer for 2-3 minutes at 400 degrees F.
Just reheating them in the microwave also works, I just find that the air fryer gives them the “freshest” texture.
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Fresh Salmon Burgers with Spinach and Feta
- 1 lb Fresh, raw salmon Skin removed
- 1-2 Cups Fresh Spinach Chopped
- ¼ Cup Fresh DIll Chopped
- 1 Green Onion Sliced
- 1 Lemon, Zest Of
- ⅔ Cup Shredded Feta Cheese
- ⅔ Cup Panko Crumbs Gluten-Free, if needed
- ½ teaspoon Ground Pepper
- Olive Oil or Pan Spray
- 4 Large Buns
- Chop salmon into chunks – about 1″ or so – and blitz a couple times in a food processor. You want there to be some small chunks, not just a super smooth mush. Place in a medium-large mixing bowl.
- Measure spinach, dill, and green onion into the food processor. Blitz until finely chopped, add to mixing bowl, along with remaining ingredients. Mix gently until thoroughly combined.
- Divide mixture into 4 equal mounds, shape into burgers.
- Heat nonstick pan, spray or coat with a small amount of olive oil. Cook over medium heat for a few minutes, until it looks to be cooked halfway up. Gently flip – I like to use 2 large spatulas – and cook for a few more minutes, until cooked all the way through and lightly browned.
- Serve hot, on buns.
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