30-Minute Grilled Salmon Burgers With Tartar Mayo
Homemade salmon burgers built from fresh fillets, onion and breadcrumbs, grilled until golden and served on toasted rye or whole wheat with a bright tartar mayonnaise spiked with capers, tomatoes and parsley. This version emphasizes grilling over pan-frying, creating a charred exterior while keeping the interior moist. Perfect for summer entertaining or a weeknight dinner that feels restaurant-quality without complex techniques.
Ingredients
- ½ cup light mayonnaise
- ⅓ cup tomatoes, seeded and finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 ½ teaspoons capers, finely chopped
- ½ teaspoon lemon juice
- 1 dash Tabasco sauce
- 1 lb salmon fillet
- 1 onion, finely chopped
- 2 tablespoons plain breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon fresh black pepper
- 8 slices rye bread, or whole wheat buns
- 4 lettuce leaves
Instructions
- 1
Combine mayonnaise, tomatoes, parsley, capers, lemon juice and Tabasco in a small bowl. Set aside.
- 2
Place salmon skin-side down on a cutting board. Make a light incision between skin and flesh near the tail end, then holding the skin firmly, angle the knife and pull the skin backward and forward in a sawing motion to remove it. Cut salmon into pieces.
- 3
Add salmon, 1/4 cup tartar mayonnaise, onion, breadcrumbs, salt and pepper to food processor. Pulse until salmon is finely chopped. Shape into 4 patties about 3/4 inch thick.
- 4
Heat grill to medium. Oil the grate, place burgers on grill and close cover. Cook about 10 minutes until golden, flipping halfway through.
- 5
Grill bread slices for 3 minutes until lightly crispy, flipping halfway. Assemble burgers on toasted bread with lettuce, patty and remaining tartar mayonnaise.
Tips
Freeze assembled patties between wax paper for up to one day before grilling for easier handling and more even cooking.
Toast bread while burgers rest for 2 minutes off heat to prevent sogginess and add structural support.
Mix tartar mayo in advance up to 6 hours ahead for flavor development, but add to burgers just before serving.
Good to Know
Patties refrigerate up to 1 day in airtight container with wax paper between layers. Tartar mayo refrigerate up to 6 hours covered.
Shape burgers and freeze up to 3 days, or refrigerate overnight. Prepare tartar mayo up to 6 hours ahead.
Serve immediately after assembly with lemon wedges and extra tartar mayo on the side. Pairs with coleslaw or grilled vegetables.
Common Mistakes
Do not skip oiling the grill to avoid patties sticking and tearing.
Do not overwork the salmon mixture to avoid dense, rubbery burgers.
Do not skip the cover on the grill to avoid uneven cooking and drying out.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these burgers without a grill?
Yes. Pan-fry in a lightly oiled skillet over medium-high heat for 4-5 minutes per side until golden and cooked through. Toast bread in the same skillet after cooking patties.
What if I cannot find rye bread?
Use whole wheat hamburger buns, brioche, or sourdough. Avoid overly soft white bread as it will absorb moisture from the mayo and fish.
How long can I keep assembled burgers in the fridge?
Best eaten fresh immediately after assembly. If storing, wrap individually in foil for up to 2 hours maximum before bread becomes soggy.