Here’s a great salmon burger that has Mediterranean-inspired flavors. I start with fresh salmon that is ground or pulsed and then add plenty of fresh herbs, garlic, lemon zest, sumac, and Aleppo pepper.

hands holding salmon burger

What is Sumac? The Secret Weapon for The Best Salmon Burger

I am a champion for sumac and I think incorporating it is a wonderful way to upgrade on your cooking. Sumac has this very lemony flavor. Paired with Aleppo pepper, it is so amazing. I use it in everyday cooking like you might use garlic and paprika! The sauce is just magnificent with yogurt, mayo, horseradish, sumac, and lemon juice. 

My Metropolitan-Inspired Version of a Seafood Favorite

I saw this on @metropolitanseafood page and was inspired to make my own version. Recently, someone said to me, “Your Instagram really isn’t food neutral.” I don’t even know what that means because I am a food enthusiast. There’s nothing I love more than seeing something and creating my own version. It is my total joy to do that. This dish is delicious, crisp, lemony, and has a fabulous fusion of flavors. 

An Easy-to-Follow Mediterranean-Inspired Salmon Burger Tutorial

If you make Teri’s Salmon Burger, rate and review it below to let me know what you think! And if you’re looking for more fun, sign up for our Friday Favorites newsletter, and follow along on PinterestInstagram, and TikTok!

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hands holding salmon burger

Middle Eastern Salmon Burger

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  • Author: Teri Turner
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 5 burgers
  • Category: Sandwich
  • Method: Stovetop
  • Cuisine: Middle Eastern


A great salmon burger with Mediterranean-inspired flavors. I start with fresh salmon then add fresh herbs, garlic, lemon zest, sumac, and Aleppo pepper.


For the sauce:

  •   4 tablespoons Greek yogurt
  •   4 tablespoons mayonnaise
  •   2 tablespoons lemon juice
  •   1 ½ tablespoons grated horseradish
  •   1 tablespoon sumac
  •   ½ teaspoon kosher salt

For the burger:

  •   1 ¼ pounds salmon
  •   3 green onions, or ¾ cup, chopped
  •   3 tablespoons olive oil, divided
  •   1 ½ teaspoons kosher salt, separated
  •   1 1/2 cups Panko breadcrumbs, divided
  •   ¼ cup parsley, minced
  •   ¼ cup and 2 tablespoons chives, minced, separated
  •   2 garlic cloves, pressed
  •   1 teaspoon lemon zest
  •   2 teaspoons sumac
  •   ½ teaspoon ground coriander
  •   ½ teaspoon Aleppo pepper
  •   1 large egg, beaten
  •   5 brioche buns, regular or gluten free brioche
  •   Lettuce
  •   Pickle slices


  1. Heat the oven to 175 F.

Make the sauce.

  1.  In a bowl add the yogurt, mayo, lemon juice, horseradish, sumac, and salt in a bowl. Stir until well combined. Put aside in the fridge until ready to use.

Make the salmon patties.

  1.  Heat a tablespoon of olive oil in a nonstick pan over medium-high and add the green onions. Sprinkle a half teaspoon of salt and saute the green onions for 1-2 minutes until soft and slightly golden. Remove from the heat and let the green onions cool slightly.
  2. Grind the salmon with a meat grinder or in a food processor, pulse the salmon until it is ground.
  3. In a large mixing bowl, add the green onions, parsley, ¼ cup chives, garlic, lemon zest, spices, salt, and salmon and give it a gentle mix. Add the ½ cup Panko crumbs and the beaten egg and mix until just combined. Divide the salmon mixture into five equal parts and shape into patties about the size of your buns.
  4. In a wide shallow bowl, add the remaining cup of Panko crumbs. One at a time, gently coat each patty in the crumbs and set aside.
  5. Heat a tablespoon of olive oil in a large nonstick pan over medium for a couple of minutes then cook two or three of your salmon patties until the Panko looks golden and crispy, about 3 minutes. You want to keep a close eye as these patties are cooking because they can burn easily. Flip the patties and continue cooking for another 3 minutes. When the patties are golden and crispy on both sides, remove from the pan and place them on a baking sheet and keep them warm in the oven. Repeat this step with the remaining patties, adding the remaining olive oil to the pan and keeping warm in the oven when done.
  6. With the remaining oil in the pan, toast your buns, cut side down, until golden. As you go, add them to the baking sheet with the salmon patties.

Assemble your burger.

  1. Spread a tablespoon of the sauce to the bottom bun and a leaf or two of lettuce. Top with a salmon patty and spread another tablespoon of the sauce. Top with a few pickle slices and sprinkle with a pinch of minced chives. Close with the top bun. Serve and enjoy!


Equipment needed:

  •   Meat grinder or food processor
  •   Mixing bowl
  •   Microplane or lemon zester
  •   Nonstick frying pan
  •   Spatula
  •   Baking sheet



  • Serving Size: 1 sandwich
  • Calories: 601
  • Sugar: 7.7 g
  • Sodium: 1247.8 mg
  • Fat: 29.9 g
  • Carbohydrates: 47.4 g
  • Protein: 37 g
  • Cholesterol: 104.1 mg

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