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salmon burgers with avocado sauce on a serving plate
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5 from 4 votes

Salmon Burgers with Avocado Sauce

These easy salmon burgers are made with canned salmon, yogurt, breadcrumbs, and a few easy-to-find seasonings.  Serve them with a quick and easy avocado sauce!
Prep Time5 mins
Cook Time8 mins
Chilling Time10 mins
Total Time23 mins
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 247kcal


Salmon Fish Cakes:

  • 1 can salmon (~7.5oz) Pink or Red (Sockeye) Salmon
  • ½ cup plain yogurt (whole milk)
  • cup Panko breadcrumbs
  • 2 tablespoons olive oil, divided
  • 2 twigs fresh thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 egg

Avocado Sauce:

  • ½ cup plain yogurt (whole milk)
  • 1 avocado
  • 1 lemon, juiced

Salmon Burger Toppings (Optional):

  • sandwich buns or sandwich bread
  • microgreens
  • spinach or lettuce
  • tomato


  • Drain any juice from the salmon can.
  • Gently mix 1 TB olive oil, along with the rest of the salmon burger ingredients together with a fork. Mix until incorporated, and then stop. (Do not use a blender or food processor for this step, because you don’t want to purée the fish.)
  • Divide the mixture into 4 equal parts, and then use your hands to form 4 patties.
  • Chill the patties in the fridge for at least 10 minutes.
  • While fish cakes chill, add the yogurt, avocado, and lemon juice to a blender and blend until smooth.
    Alternatively, mash all the ingredients with a fork until smooth.  (This version will be less creamy, but still delicious.)
  • Heat remaining 1 TB olive oil in a heavy pan.  Sear the fish cakes for about 4 minutes per side, or until golden. 
  • Serve burgers while still hot, along with the avocado sauce and any desired bread or toppings.
  • Leftovers:
    Store leftover patties in the fridge, and use within 1-2 days. Sauce will not keep well, and should be used immediately.
    Make Ahead + Freeze: 
    Let salmon patties cool, and then wrap individually and tightly with wax paper, plastic wrap, or foil.  Store in an air-tight container in the freezer, and use within three months.  
    To reheat, simply unwrap the patties and cook again.  Cook until golden.  Patties may take 2-3 minutes longer to cook from frozen.
    Sauce should not be frozen.



Calories: 247kcal | Carbohydrates: 17g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 123mg | Potassium: 433mg | Fiber: 4g | Sugar: 4g | Vitamin A: 475IU | Vitamin C: 19.3mg | Calcium: 112mg | Iron: 1.2mg