Grilled Cedar Plank Salmon Burgers

Grilled Cedar Plank Salmon Burgers

Wild caught salmon has been a staple in my diet for well over a year now. I truly enjoy the flavor, the ability to introduce different ways of preparing it and enjoy the health benefits that come with it too.

If you are looking to add more salmon to your diet, then you will definitely want to give these easy homemade salmon burgers a try. The cedar introduces a ton of flavor, making the fish light yet powerful in taste. They come together fairly quickly and reheat well too.

If you love salmon as much as I do, be sure to check out my popular Sriracha Salmon Zoodle Bowls and my Keto Tuscan Salmon recipe as well.

Grilled Cedar Plank Salmon Burgers

“School” Supplies:

  • Cedar Planks (2)
  • Food Processor
  • Mixing Bowl
  • Knife & Cutting Board

“Class” Notes:

Welcome to my virtual classroom! Use the guided notes below where I often answer commonly asked questions I get from readers and cooks just like you.

This information is meant to help you have a stronger understanding of this recipe and the process so you can find success all on your own.

Ready to begin cooking? Simply jump to the recipe below and begin.

Are Salmon Burgers Healthy?

Yes, salmon is an incredible source of lean protein, good high quality fats like Omega 3 fatty acids, and additional nutrients and vitamins.

How To Make Salmon Patties:

The trick to making an outstanding salmon burger is in the freshness and quality of the salmon. I prefer wild-caught salmon personally and highly recommend you use this as well. To make the burger patties, I remove the skin.

You can toss this on the grill for you or for your pup if you prefer, otherwise, discard it. Slice the fillet into pieces and place it in a food processor with some stone ground mustard, a bit of avocado mayo, and seasonings.

Pulse until it forms a paste and place in a bowl with a bit of minced red onion, garlic, dill, and a little celery. Mix well, and form into 4 equal-sized patties.

Grilled Cedar Plank Salmon Burgers

To grill the burgers, you need to first prep the planks. I like to soak my planks for at least two hours and set my grill for indirect heat. If you choose to omit the cedar plank, the burgers are still really delicious. Try placing them in a cast-iron skillet over the grill as an alternative method for grilling.

I placed two patties on a plank and cooked them for about 25-30 minutes (will vary depending on the size but they should reach an internal temperature of 145F per FDA food safety regulations).

I served mine up with an easy dill and garlic aioli, add a bit of charred lemon juice, and any bun of your choice that fits your diet (I opted for a lettuce bun with sprouts and some sliced tomato). Pair with my favorite Grilled Bacon & Cauliflower Mac and Cheese or these Grilled Ratatouille Kebabs!

Grilled Cedar Plank Salmon Burgers

Find the complete Grilled Cedar Plank Salmon Burger recipe below! If you are looking for more great ways to prepare salmon, check out a whole list of my favorites as well.

Grilled Cedar Plank Salmon Burgers

Print Recipe
Serves: 4 Cooking Time: 25-30 minutes


  • 1 1/2 lbs Wild Caught Salmon Fillets
  • 1 1/2 tbsp. Avocado Mayo (or mayo of choice)
  • 1 1/2 tbsp. Stone Ground Mustard
  • 1/2 Red Onion, diced small
  • 1 Celery Stalk, diced small
  • 2 tbsp Fresh Dill
  • 2 Garlic Cloves, minced
  • 2 tsp Sea Salt
  • 1 tsp Black Pepper
  • Fresh Lemon, juiced



Soak your cedar planks for at least 2 hours prior to cooking. Set the grill for indirect heat to about 350-375F.


Remove the skin and any pin bones from the salmon, diced into smaller pieces and place in the food processor. Add the avocado mayo, stone ground mustard, dill, salt, pepper, and garlic. Pulse till the salmon is smoothe and paste like.


Remove the salmon mixture from the food processor and place in a bowl. Combine with the red onion and celery and mix well.


Form 4 equal sized patties and place 2 on each plank. Grill for about 25-30 minutes or until the salmon reaches an internal temperature of 145F. Remove from the heat and squeeze a bit of grilled (optional) lemon juice over the top.


Serve your burger with your favorite bun/ toppings (I used lettuce bun, dill aioli, tomato, and sprouts).

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