Salmon Rosemary Burgers Recipe -
Salmon Rosemary Burgers Recipe
  • READY IN 55 mins

Salmon Rosemary Burgers

Recipe by  

"These savory salmon burgers hold up well on the grill, especially if you use a nice fillet of wild king salmon. Serve on an onion roll with lettuce, tomato, mustard, and horseradish for a great barbeque main dish."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    55 mins


  1. Prepare the salmon by cutting into strips, cutting the strips crosswise, and chopping the fish until well minced. Be sure to remove any remaining bones.
  2. In a large bowl, mix the minced salmon with bread crumbs, red onion, Dijon mustard, horseradish, and eggs. Season with rosemary, salt, and pepper. Chill at least 30 minutes in the refrigerator.
  3. Preheat an outdoor grill for medium-high heat.
  4. Form the salmon mixture into 8 burger patties. Lightly coat each patty with olive oil.
  5. Place salmon patties on the grill, and cook 4 or 5 minutes on each side.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Sep 22, 2005

Fabulous! My passion is cooking and I have prepared so many NEVER dawned on me to prepare burgers made from salmon! My husband mixed the ingredients and he does things by-the-book. We followed the directions to-the-tee. We grilled these up and they were INCREDIBLY TASTY! They stay together perfectly, had no shrinkage (make the patties exactly to the size of your onion rolls for the perfect fit), and if you double the recipe, form more patties and freeze them. They freeze perfectly fine. The olive oil is a great addition and healthy too! I give this recipe 5 stars. Will do again and again. Bravo to the author.

Most Helpful Critical Review
Aug 11, 2009

Not bad. Not good. This just seemed like a waste of salmon. There are so many better ways to prepare it. The patties were a little mushy, eggy, and lacked zest. The rosemary was too strong. Might have been better with some lemon, maybe more horseradish... I don't know. Somethin.

Jun 26, 2009

Healthier Substitutions that worked great for me: Canned sockeye salmon Ground oatmeal instead of breadcrumbs egg whites I mixed it together with my hands and cooked in a non-stick pan on the stove. I didn't have time to refrigerate and they still came out great. Served over a salad of greens, purple cabbage, sliced apples, pesto, and canellini beans. Great dinner.

May 30, 2006

Wow! I followed the recipe to the letter and they were fantastic. At first I thought pulling the salmon from the skin was a bit of a pain as I was trying to cut it off (apparently I'm not that coordinated) but since I knew I would be mincing it, I got right in there with both hands and the salmon tore away from the skin rather quickly. I then popped it into the food processor and had minced fresh salmon in seconds (did the same with the red onion). I formed the patties in a Tupperware burger press so the consistancy was perfect and not a single morsel crumbled during grilling. I will be laminating this recipe because I'll be making it over and over again. Thanks so much for posting it!

Oct 08, 2005

My husband loved this! This is his rating. He said it is a "10" on a 10-point scale. He loved the blending of salmon with fresh rosemary (don't used dried), Dijon, and horseradish in addition to the other ingredients. This, despite my making this from canned salmon, and scaling the recipe to three servings. And, I made them on my stovetop (lightly fried). I'll make these again, using canned salmon, but would add more bread crumbs to make them hold together instead of falling apart as they did. One patty was ok; the rest were crumbs (that my husband is happy to eat as leftovers). If you like salmon, you'll love this recipe. I imagine it's best if made with fresh (not canned) salmon.

May 23, 2007

What a great recipe! I look forward to playing with the ingredients--like using fresh ground ginger, soy sauce, and wasabi instead of the dijon/horseradish/rosemary. When I shaped the patties I was afraid that I hadn't minced the fish enough and that they would fall apart so I put the patties back in the fridge for a bit. It was raining out so we did them on a very hot skillet with a little olive oil. They got a wonderful sear and stayed together beautifully. I used Panko for the bread crumbs and I didn't change anything other than the addition of some fresh parsley and chives. We didn't bother with the buns and just served it on a bed of mixed greens. Fabulous!

Feb 08, 2006

The flavor was awesome. I thought the rosemary may be overpowering, but went ahead with the 1 tbls. It was very yummy...definite keeper.

Jul 02, 2006

Good recipe! I used Alaskan salmon in a pouch and whole wheat panko breadcrumbs. I had them without the bun (because I wasn't very hungry, not because I am afraid of carbs) and topped them with a little prepared horseradish sauce. Served with steamed haricot vert.


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  • Calories
  • 364 kcal
  • 18%
  • Carbohydrates
  • 11.5 g
  • 4%
  • Cholesterol
  • 141 mg
  • 47%
  • Fat
  • 20.2 g
  • 31%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 32 g
  • 64%
  • Sodium
  • 379 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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