Salmon Burgers with Classic Green Goddess Dressing

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I have spoken many times about the health benefits of salmon and fresh, raw vegetables.

Looking for a dish that's delicious and healthy to make for dinner tonight? There are two different serving suggestions to choose between for these tasty salmon burger patties with green goddess dressing. Read more and get the recipe on Foodal:

With this recipe, you can get your recommended allowance of fish and greens all in one dish. For me, salmon burgers (or patties) are the perfect mix of health food and fun food.


A note about Green Goddess dressing: according to many sources, this dressing’s name was inspired by its beautiful light green color.

This delicious dish is fun and healthy, and full of vitamins and omega 3. The Green Goddess dressing compliments the Salmon Burger perfectly. It’s also a lot easier to make than you would think. I know I always say that, but it is! Get the recipe now.

The original dressing was invented in France, with the more modern version re-invented by executive chef Phillip Roemer in 1923. He created it at the Palace Hotel in San Francisco, in honor of the actor George Arliss, and his hit film titled The Green Goddess.

Green Goddess Dressing Ingredients |
Dressing ingredients, ready to blend together. This can be done in a snap with an immersion blender, food processor, or a high-speed blender like the Vitamix 5200.

The original French version of this dressing was created by a Chef to Louis XIII. The sauce was called au vert (Green Sauce), and it was was traditionally served with green eel.

I lived in San Francisco for a while, and rumor has it that the dry martini cocktail (a la James Bond) was invented there. Being a devoted San Francisco lover and ex resident, I have to admit that I definitely favor this local version of the story.

I think nobody knows for sure about these things, but the above theories seem to be the most popular.

Chopped Salmon, Herbs & Green Goddess Dressing |

There are several variations on this dressing, but below is my version. I left out the avocado that’s included in some takes on it, and added some chili and a little horseradish to give it some kick.

If you want to try it with avocado, by all means, do so! This dressing would also be an excellent accompaniment to crab cakes.

Make-Ahead Tip

Cover freshly made patties and refrigerate for up to 2 hours. I always like to prepare some things ahead and put them in the fridge while I shower and prepare for guests, leaving the final touches for right before they arrive.

Homemade Salmon Burger Patties |
A cookie sheet can come in handy when you’re shaping your patties, and it can help to chill them more quickly.

In this case, you can prepare the patties and the dressing, wash and dry the lettuce greens, and then cook the patties at the last moment so they are fresh and hot when you’re ready to serve them.

Simple Variations on Serving

You can create a heartier dish by eating these on a whole wheat bun topped with greens, or you can make a lighter one by placing the burger on a bed of fresh greens instead. If you’re taking the sandwich route, remember that good bread is key – buy the best whole wheat buns you can find.

Salmon Burgers with Green Goddess Dressing Recipe |

If you do serve this atop leafy greens, let the patties cool slightly before plating them. Depending on what greens you use, some are more resilient when heated than others.

Escarole should be washed and dried very well, with the thicker stems removed and discarded.

Looking for a fresh take on the usual grilled salmon? Try these homemade salon burgers, with green goddess dressing. Get the recipe on Foodal:

The dressing makes a lovely spread on the bun or a topping for the lettuce. Remove the seeds from the chili if you do not like it too spicy, leave them in if you do – the more seeds, the spicier it will be. You can also vary the horseradish content to your liking.

The dressing can be refrigerated in an airtight container for up to 3 days. It’s also delicious drizzled on a salad.

I like to add thinly sliced radishes to the greens because they add a nice peppery, crisp complement to the salmon patties. For the greens I prefer to use escarole as I love the flavor, and this type does not wilt like some lettuces do when you serve them with something warm.

The Recipe

Make This Salmon Burger with Green Goddess Dressing |
Salmon Burgers with Green Goddess Dressing
Votes: 4
Rating: 5
Rate this recipe!
Print Recipe
4 burgers
4 burgers
Make This Salmon Burger with Green Goddess Dressing |
Salmon Burgers with Green Goddess Dressing
Votes: 4
Rating: 5
Rate this recipe!
Print Recipe
4 burgers
4 burgers
Salmon Burgers
  • 1 pound wild salmon fillet skinned (453.5 grams)
  • 2 tablespoons finely chopped red onion or scallion
  • 2 tablespoons finely chopped green onion
  • 2 tablespoons chopped fresh flat leaf parsley
  • 1/2 teaspoon finely chopped and peeled fresh ginger
  • 1 organic free range egg
  • 4 tablespoons finely grated breadcrumbs divided (plus more as needed)
  • 3/8 teaspoon sea salt
  • 1/8 teaspoon freshly ground pepper
  • 1 tablespoon canola oil
  • 4 tablespoons Green Goddess dressing
  • Handful of escarole, or your favorite leafy greens
  • 4 radishes sliced thinly
  • 4 whole wheat hamburger buns (optional)
Green Goddess Dressing
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 3 tablespoons minced fresh chives
  • 2 tablespoons chopped fresh flat leaf parsley
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon capers rinsed and roughly chopped
  • 1 teaspoon prepared horseradish
  • 2 teaspoons freshly grated lime zest
  • 1 teaspoon fresh lime juice
  • 1 teaspoon chopped fresh red chili
  • 1/8 teaspoon sea salt
  • Freshly ground black pepper to taste to taste
Servings: burgers
  1. Chop salmon into approximately 1/4-inch pieces or smaller.
  2. In a large bowl, mix the salmon, onions, tablespoons parsley, ginger, egg, 2 tablespoons breadcrumbs, salt and pepper.
  3. Divide the mixture evenly into four parts and form into patties, each about 1 inch thick.
  4. Chill patties for at least 20 minutes in the fridge before cooking. This will help them to settle and not fall apart while cooking.
  5. While you are waiting for the salmon patties to chill, make the dressing. Combine all ingredients in a food processor and pulse until creamy. Taste, and adjust seasonings if necessary.
  6. Heat the oil in a large nonstick skillet over medium heat.
  7. Remove patties from the refrigerator and lightly coat them with the remaining 2 tablespoons of breadcrumbs, pushing them firmly into place while keeping their patty shape. You don’t want them to be sticky or falling apart when you start handling them to cook them. If they feel that way, just add some extra breadcrumbs to the coating.
  8. Add the patties to the pan and cook until browned on the outside, and cooked well all the way through. This will take about 5 minutes on each side, depending on the size of your patties.
  9. Serve on a bed of escarole with sliced radishes drizzled with dressing, or on whole wheat hamburger buns spread with dressing, and topped with a handful of escarole and radishes.

Cooking By the Numbers…

Step 1 – Cut the Fish

Chop the salmon into pieces that are about 1/4 of an inch or smaller. The pieces will break up a bit more as you mix the patties together, but it will come together faster if you help yourself out by cutting it small from the start.

The vibrant green dressing used to top these fresh, homemade salmon patties is full of fresh herbs, and it's excellent on a green salad too. Get the recipe on Foodal:

Step Two – Mix

Mix together the salmon, onions, parsley, ginger, egg, 2 tablespoons of the breadcrumbs, and salt and pepper. Break up the salmon with your fingers and blend the mixture with your hands until it binds.

Step Three – Patty Cake, Patty Cake

Divide your salmon mixture into four parts and form patties, approximately 1-inch thick and 4 inches in diameter.

These should bind together fairly well at this point. They will firm up more in the fridge before you cook them, so don’t get too worried if they are messy right now.

Scooping Salmon Burgers |
Ice cream scoops aren’t just for dishing out frozen treats and cookie dough. Having one or two of your own can come in handy for making meatballs and portioning out salmon burgers, too.

An easy way to divide the mixture evenly is to use an ice cream scoop. This will not only help you to measure out even sized patties, but the round scoop will bring you halfway to your patty shape.

Step Four – Refrigerate

Toss your patties in the fridge for at least 20 minutes. This step is very important! You need to let the patties firm up before cooking them, or else they will fall apart in the frying pan.

If you’re preparing ahead for a dinner party, this is a great stopping point. Just cover the patties and leave them in the fridge for up to 2 hours while you finish getting ready!

Step Five – Green Goddess Time

This is also a perfect time to make the dressing!

Combine all dressing ingredients in a food processor or blender, and pulse until creamy. Taste, and adjust seasonings if necessary. Cover and keep in the fridge until you’re ready to serve.

Check out Foodal’s post, in which we discuss how to choose a better blender.

Whether your prefer to go the salad or the burger route, these versatile salmon patties can be served to suit your tastes, with delicious homemade green goddess dressing. Head over to Foodal for the recipe:

Step Six – Heat the Oil

When you’re ready to cook, heat your oil in a large skillet over medium heat. You want the oil hot to be enough that when you add the patties, they sizzle – but not so hot that the edges burn before the inside is cooked!

On medium heat, it will take about one minute for your skillet to reach the right temperature.

Step Seven – Coat with Breadcrumbs

Use the remaining 2 tablespoons of breadcrumbs to coat each patty. An easy way to do this is to pour them onto a plate, then nestle a patty into them. Flip it over to coat both sides, and repeat with the other three.

Salmon Burger Coated with Breadcrumbs |

Your patties should hold together well at this point. If they are feeling flaky, just add more breadcrumbs to your plate and mold them together a bit more firmly.

Step Eight – Cook & Serve

Place the patties in the skillet. Cook until the are browned on both sides and cooked all the way through. This will take about 5 minutes on each side.

When the patties are fully cooked, they will feel firm if you press with the tip of your finger.

Serve on a salad or burger buns, with the leafy greens of your choice, sliced radishes, and Green Goddess dressing.

Plated Salmon Burger with Green Goddess Dressing |


So, now you have the perfect recipe to enjoy at any time of the year (but particularly in the springtime)! This is a great way to get your recommended fish and greens allowance in one meal. And it’s a fun variation from your usual grilled cheeseburger!

It is also a sure way to please your guests, as it is not only extremely delicious, but also somewhat unique.

Where will you serve up these tasty salmon burgers? What’s your favorite take on Green Goddess dressing? Let me know in the comments!

Oh, you want more salmon recipes? Try the following:


“Green Goddess Dressing.” Wikipedia.

Photos by Kendall Vanderslice, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Cooking By the Numbers written by Kendall Vanderslice.

About Lori Jo Hendrix

Lori was born in southern California and currently resides in Mexico. She is an actress and model who also writes in the fields of nutrition, wellness, and cuisine. Her passions include working as a volunteer with various groups in the rescue and rehabilitation of orphaned and injured animals.

18 thoughts on “Salmon Burgers with Classic Green Goddess Dressing”

  1. Salmon Burgers are eaten for lunch and dinner in my household a lot. Honestly, if there are leftovers, we’ll eat them for breakfast from time to time.

    • Same here! Salmon is good for any meal.

      Sometimes I like to have smoked salmon sprinkled with capers, a squeeze of lemon or lime with some peeled thinly slices cucumber, salt and pepper to taste and it makes a delicious, healthy and gluten free breakfast! No carbs either. 🙂 Hooray for salmon!

      When I order sushi delivery I always give my cats little bites of it and they nearly attack me trying to steal the whole thing from me. They go wild!

  2. My mom is a really healthy person and she always says how good fish is for us, it has a lot of properties that we need in order to stay healthy, such as proteins, without mentioning that it’s delicious! And making a burger out of it seems to be a great idea since sometimes it might be kind of boring eating the salmon always the same way, sometimes variation is the key and this recipe is not an exception.
    Thanks for sharing!

    • Hi anorexorcist,

      Your Mom is correct! There are actually many ways to cook salmon but this is a sure way to get those that are not huge fish fans to love and enjoy eating it. Everybody loves a good burger and they come in so many forms. I also enjoy homemade veggie burgers.


  3. I like salmon and eat a healthy amount of it in various types of recipes. That said, I have never tried a Salmon burger before. This seems like a good way to get your fish and veggies together and I will have to try it to see if I like it. Just from reading the article it looks tasty.

    • Hi nytegeek,

      Good for you! Never? Oh you are really missing out. You are going to love this and the sauce is really special.

      Thank you!

  4. I’m not the biggest fish fan but salmon burgers taste absolutely delicious, I love that you can make the burger taste however you want if you add the right ingredients. I usually add pepper, mayonnaise, onion rings and pickles. Really delicious!

    • Hi fuzyon,

      Your version sounds delicious! You could probably do that with this recipe but without the mayonnaise as the sauce would replace that nicely.


  5. Salmon is by far my least favorite fish, but I have always adored Salmon patties. It’s pretty much the only way I’ll eat the fish. This recipe seems like a good one. More importantly, it is topped with Green Goddess dressing! I have been looking for a different alternative to my own Green Goddess recipe, which I love, that does not contain avocado because so many of my friends dislike that ingredient. I really like the addition of horseradish to this recipe, it really gives the dressing a kick that my former recipe lacked. It’s a must-try.

  6. Very healthy recipe, but I like the more traditional sauce with avocado. .. nice way to get your Omega3 and Omega 6 fatty acids in one dish. I really like the lemon and horseradish together which works really good with many types of fish.

    I am really enjoying this site, learning so many different way to cook healthy foods.

    • Hi Azrile,

      So happy to hear you are enjoying our site. I will have to try the sauce with avocado now that I am in Mexico.

      Have fun!

  7. I love salmon ‘patties’, as my family has always called them. That’s a treat we would have every so often as I was growing up, not as a normal menu item but just something to look forward to from time to time. It brings back great memories to see this recipe and makes me drool over the idea of making them again for my own family. It has been a while, so I can’t wait to try it out again.

    • Hi Novelangel,

      Me too! I always look at them as a special treat as they are not something I make weekly. A pasta recipe I recently tried when it was raining and I did not want to walk to store recently so I just used what I had was actually so good I ate it four times in one week, lol! For some reason pasta dishes seem more like something you make once a week or twice a week vs. salmon patties, as you said. Not sure why.

      You and your family are going to have so much fun preparing them and eating them! Be sure to get the whole family involved. It is nice when everybody can contribute to a special treat and then enjoy it together after.

      I am glad we helped you to re-discover and old favorite.

  8. Well I happen to love salmon burgers, and salmon in general, and it is a perfect alternative to beef in this terribly hot weather – sometimes beef can be a little heavy. That said, though, I am not sure that I have been as excited to try something in a long time as I am for this Green Goddess dressing. The dressings and sauces often make the meal, and so I am very curious as to what this one will bring. Thank you so much for sharing.

    • Hi rz3300,

      Oh this dressing absolutely has a big impact on the overall flavor of the dish. I agree, sauces can make or break a dish. I love homemade sauces and dips. I can’t get enough of them! This sauce is an old classic that was sort of forgotten for a while and making a comeback.

  9. Thank you Lori for posting this amazing dish and recipe. This is really a unique dish and I haven’t tried anything like this before. Me and my family love salmon and I think they will like the variation in this dish. I see you mention that you can add other spices as well, like chilly etc? Will it still work with the dressing if you change it up a bit? The green goddess dressing sounds mouth watering by the way. Once again thanks.

    • Hi Finman0507,

      You are welcome!

      Yes, the dressing would be fine if you added chilies. Do you mean the fresh kind or the red chili flakes?

      Enjoy and let us know what additions to the recipe you make and how it turned out. 🙂

  10. I gave up ground beef burgers for turkey burgers, and it looks like I’ll be substituting salmon burgers in regularly now. I put a little quinoa in mine because I love pairing it with salmon. Thanks for the recipe!


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