Tasty Salmon Patties with Tzatziki

As seen in Satisfying Entrées for Every Table.

You get tender salmon chunks mixed with spices like paprika, sumac, coriander, and fresh herbs. The salmon is chopped so you still feel the bits, then lightly dusted with breadcrumbs and pan-fried in olive oil until medium-rare and soft inside. A fresh lemon squeeze on top adds a zing. Served on warm toasted buns spread with creamy tzatziki, with peppery arugula, juicy tomato, and sharp red onion slices for a perfect mix of bright, rich, and fresh tastes that'll fill you up.

Barbara Chef
Created By Sasha
Last updated on Fri, 08 Aug 2025 20:47:01 GMT
Two burgers with lettuce and tomato on a wooden table. Save Pin
Two burgers with lettuce and tomato on a wooden table. | foodthingle.com

This salmon burger switches up a classic with fresh herbs and warm spices creating juicy, tasty patties. It’s great for a light supper or a weekend BBQ when you want something filling but not too heavy.

I tried these salmon burgers on a bright afternoon and loved how sumac adds a zesty citrus hint that blends well with herbs. Now they’re a go-to when I want something simple but tasty.

Ingredients

  • Dijon mustard: adds a mild tang and helps hold burgers together
  • Baby arugula: gives a peppery crunch
  • Ground coriander: brings a warm earthy flavor to the mix
  • Tomato and red onion slices: add juicy freshness and a little bite
  • Fresh lemon for finishing: gives a bright fresh pop
  • Chopped parsley leaves and tender stems: bring lively herbal notes
  • Black pepper: adds just the right spice
  • Unseasoned bread crumbs or gluten-free option: helps create a crisp coating
  • Sweet paprika: gives a gentle smoky depth
  • Kosher salt: brings flavors into balance
  • Tzatziki sauce: adds cool creaminess
  • Skinless salmon fillet: cut into small chunks for tenderness and easy mixing
  • Minced green onions: mild onion flavor that won’t overpower
  • Extra virgin olive oil for cooking: adds fruity flavor and helps sear the patties
  • Toasted buns like ciabatta or whole wheat: hold all the fillings nicely
  • Ground sumac: gives a bright, lemony zing that lifts the overall flavor

Step-By-Step Guide

Work the Salmon:
Put about a quarter of the salmon chunks and Dijon mustard into a big food processor. Pulse until it’s a smooth paste, which helps bind everything. Put that paste in a mixing bowl. Add the rest of the salmon in small bits and pulse just a couple times to keep some texture — no mushy patties here.
Season the Mix:
Into the bowl with the salmon paste and chunks, toss in chopped parsley, green onions, paprika, sumac, coriander, black pepper, and kosher salt. Stir well so everything is evenly mixed. Cover and pop in the fridge for 30 minutes to let the flavors blend.
Shape Patties:
Line a baking sheet with parchment paper and place bread crumbs on a plate. Split the chilled salmon blend into four equal parts. Form each into a patty about an inch thick. Press both sides into bread crumbs, coating them evenly. Set them on the parchment paper, ready to cook.
Cook the Burgers:
Heat olive oil over medium-high until it shimmers but doesn’t smoke. Carefully lay the patties in the pan. Cook 2 to 4 minutes per side, flipping once, until they’re nicely browned and hit medium-rare at about 115-120°F. Adjust the heat to keep a steady sizzle without burning.
Drain and Finish:
Take the patties out and place them on paper towels to soak up extra oil. Sprinkle a bit of kosher salt on top and squeeze fresh lemon juice over each patty just before serving to brighten it up.
Build the Burgers:
Toast your buns and spread each with a thin layer of tzatziki. Put a salmon patty on each bun, then stack on baby arugula, tomato slices, and thin red onion. Serve right away and enjoy the warm, fresh, and crispy mix.
A burger with lettuce, tomato, and onion. Save Pin
A burger with lettuce, tomato, and onion. | foodthingle.com

Sumac is my favorite here because it takes the burger from plain to memorable with its fresh zing. I remember serving these at family gatherings where even picky eaters went back for seconds, surprised by how fresh and flavorful they were.

How to store
Cooked salmon burgers last in the fridge up to two days if kept in an airtight container. Warm them gently in a skillet or microwave but don’t overcook to keep them juicy. Raw patties freeze well if wrapped tight in parchment and foil so you can enjoy fresh patties anytime.

Swaps and changes
If you don’t have fresh salmon, thawed wild-caught frozen salmon works well too. Try swapping green onions for finely chopped shallots or chives for a similar mild onion taste. If sumac isn’t around, a squeeze of lemon juice at mixing time gives a punch of acidity, though sumac’s unique flavor is worth tracking down.

Side ideas
These burgers go great with crispy sweet potato fries or a bright quinoa salad with lemon and herbs. Grilled veggies or a fresh cucumber salad pairs perfectly with cool tzatziki. They make a tasty picnic lunch if you pack toppings separately to assemble later.

Food story
Salmon burgers got popular in coastal spots where fresh salmon’s easy to find. The sumac brings Middle Eastern vibes with its lemony punch common in their spices. Tzatziki adds a creamy cool touch from Greek dishes. This shows a fun blend of bold, fresh flavors coming together.

A close up of a burger with tomatoes, lettuce, and onions. Save Pin
A close up of a burger with tomatoes, lettuce, and onions. | foodthingle.com

Common Recipe Questions

→ How do you stop salmon patties from falling apart?

Chilling the mix before shaping and using plain breadcrumbs helps keep the patties solid while cooking.

→ What's the best way to cook salmon patties for a good texture?

Cook them in olive oil over medium-high heat until golden on the outside but still medium-rare inside for moist patties.

→ Which spices bring out the salmon's taste?

Using ground coriander, paprika, sumac, and black pepper gives a nice blend of smoky and tangy flavors.

→ Can I leave the skin on salmon fillets?

It’s better to cut off the skin before chopping so the texture stays smooth and not tough.

→ How do the toppings work together?

The creamy tzatziki cools things down while the arugula, tomato, and red onion add fresh crunch and zing.

→ What’s a good internal temp for cooked salmon patties?

About 115 to 120°F keeps them juicy and medium-rare inside.

Salmon Patties with Tzatziki

Delicious salmon cakes mixed with herbs, paired with creamy tzatziki and fresh veggies on toasted bread.

Preparation Time
20 Minutes
Cooking Time
10 Minutes
Overall Time
30 Minutes
Created By: Sasha

Recipe Type: Main Dishes

Skill Level: Moderate

Regional Style: American

Output: 4 Number of Servings (4 salmon burgers)

Special Diets: Low Carbohydrate

What You'll Need

→ Main

01 Cut 1.5 pounds of skinless salmon into small chunks
02 2 teaspoons mustard, Dijon style
03 Chop 2 to 3 tablespoons of green onions finely
04 Grab 1 cup of parsley leaves and tender stems, chopped up
05 1 teaspoon ground coriander powder
06 1 teaspoon sumac, ground
07 Half a teaspoon of mild paprika
08 Black pepper, about 1/2 teaspoon
09 Kosher salt for seasoning
10 About 1/3 cup plain bread crumbs or gluten-free ones
11 3 tablespoons of good extra virgin olive oil
12 1 lemon cut in half

→ Accompaniments

13 Baby arugula leaves
14 A sliced tomato
15 Tzatziki sauce
16 Sliced red onion
17 Toasted buns like ciabatta or whole grain

Steps to Follow

Step 01

Put a quarter of the salmon and the mustard into a food processor and pulse till it's paste-like. Move that into a bowl. Then pulse the rest of the salmon but keep some chunkiness and mix it in.

Step 02

Throw in green onions, parsley, coriander, sumac, paprika, pepper, and a good pinch of kosher salt. Stir it all well, cover it, and pop it into the fridge for half an hour.

Step 03

Get a baking sheet ready with parchment paper. Have your bread crumbs on a plate. Split the salmon mix into four equal balls and press each into 1-inch thick patties. Dredge both sides in crumbs and set them on the sheet.

Step 04

Warm the olive oil in a pan over medium-high heat till it’s hot and shimmering. Gently fry the patties till golden on both sides and cooked medium-rare, flipping once. That should take 2 to 4 minutes per side. Use a food thermometer to check they’re 115°F to 120°F inside. Turn heat down if crumbs start to burn.

Step 05

Drain the patties on paper towels to soak up extra oil. Sprinkle a little salt on them and squeeze fresh lemon juice over the top.

Step 06

Spread tzatziki over the toasted buns, then add the salmon patty. Stack on arugula, tomato slices, and red onion rings. Eat right away.

Additional Tips

  1. Don't overdo processing the salmon to keep some texture. Keeping the inside medium-rare makes it juicy and tasty.

Essential Tools

  • Food processor
  • Sheet tray lined with parchment
  • Frying pan
  • Instant-read thermometer

Allergen Information

Always verify ingredient labels for allergens and consult with a healthcare expert if unsure.
  • Has fish and gluten if regular breadcrumbs are used