
Salmon burgers are such a simple dinner to make during the week! I’ve been making them for years, and decided to switch things up with a new flavor combo. These spinach and feta healthy salmon burgers pack in so much flavor and are loaded with veggies, they did not disappoint!
I served them with some crispy oven-baked lemony garlic & herb potatoes, and the simplest garlic aioli. This is truly a dream dinner that I could eat on the regular!


With only one meat eater in the house, I try not to over do it with the fish recipes so that we don’t get bored of it. (and by we I mean my husband because I could eat fish daily)
We’ll usually have fish for dinner 1-2 times a week, and salmon burgers are a great way to switch up your fish game from time to time!
How to make these healthy salmon burgers
You grind up your skinless salmon in a food processor, and toss it in a bowl with fresh spinach, sauteed onions & jalapenos, whole wheat bread crumbs and some seasoning. You form them into patties, and grill them on a pan until they’re perfectly crisp!
They’re really simple to make, and are great make-ahead option to keep in the freezer.

The flavor combo in these salmon burgers gives me all the Mediterranean vibes. They get a crispy outer layer, while staying juicy in the center. The jalapenos give it some heat, but balance out really well with the feta cheese.
You can serve your burgers on a bun with all of your favorite toppings, but I prefer them with the garlic & herb potatoes and garlic aioli.
This was such a winning dinner, and I can’t wait for you all to try it!

For this recipe is the salmon raw, skin off or cooked, skin off? Thanks!
Hey Heather, the salmon should be raw!
These were so good! I was a little
nervous about the red onion as I’m not a huge fan, but I followed the recipe exactly and am so glad I did! In the future, I might do a little less lemon juice in the aioli as it resulted in it being more liquidy than saucy.
I’m so glad you enjoyed them, Laura! I’m guessing the type/brand of mayo may play a role since some are thicker than others. Thanks for the feedback, I’ll add a note in the recipe card about what to add if it’s too thin 🙂