Level up and enjoy homemade cedar plank smoked salmon burgers using a pellet smoker or charcoal grill for a delicious take on burger night.
If you find yourself with salmon fillets but don’t want to make these easy salmon cakes or my crispy air fried salmon, then you need to bust out the cedar planks and make these incredible pellet smoker salmon patties.
Salmon is a great way to enjoy a lean, higher protein meal with high-quality fats (we love those Omega 3’s). While I am all about these added health benefits, I also love a meal that tastes phenomenal too.
These salmon burgers check all the boxes and then some!
Below I will break down tips for forming the perfect sized patties, how to properly cook and grill using a cedar plank, and all the additional tips and techniques for preparing, smoking, and serving these cedar plank salmon burgers up. Let’s dive in!
Love grilled and smoked seafood? Check out these 7 healthy grilled and smoke seafood dinner recipes too!
- 2 Cedar Planks
- Food Processor
- Knife and Cutting Board
- Meat Thermometer
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, in comparison with other types of burgers, salmon burgers are a great healthy option! They offer more nutrients and less saturated fats than traditional beef or even turkey burgers.
Salmon is an incredible source of lean protein, good high quality fats like Omega 3 fatty acids, and additional nutrients and vitamins.
Wild caught salmon tends to have more nutrients and flavor, but you should use any raw salmon that is available to you and fits your budget.
What is a Cedar Plank?
A cedar plank is a piece of wood that is specifically used for grilling in order to add a distinct flavor to your food. It is common to use different planks of wood on the grill to infuse your food with a smokey, woody flavor. Cedar is usually used for fish, but you can get all types of different wood planks.
Before using your cedar plank on the grill, you have to soak them in water. I usually soak mine for at least 2 hours. Once they are soaked, you can place them on indirect heat on the grill before placing your salmon burgers on top.
You can find cedar planks at Walmart, Amazon, or even Lowe’s. If you are a grilling fan, I recommend giving this a try and seeing if you like it! If you decide to go without the cedar plank, try grilling these in a cast iron skillet instead.
I prefer to keep the salmon patties simple with just some basic herbs and spices:
- Salmon Fillets
- Mayo (this acts as the binder and keeps the patties together)
- Dijon Mustard
- Dill (I love fresh, but dried works well too)
- Salt and Pepper
- Garlic Powder
How To Make Grilled Cedar Plank Salmon Burgers:
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.
- Start by prepping the cedar planks. Soak your planks in water for at least 30 minutes (up to 2 hours) and set your smoker, charcoal, or gas grill for an indirect medium heat of about 275-300 F. 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.
- To make the burger patties, remove the skin from the fillets. Slice the fillet into pieces and place it in a food processor with mayo, mustard, and fresh herbs and spices.
- Pulse until it forms a paste and place in a bowl. Divide the mixture to create 4 equal-sized patties about one inch thick.
- Place two patties on a plank and place the plank onto indirect heat on the grill then close the lid.
- Smoke the salmon using indirect heat for about 25-30 minutes (will vary depending on the size but they should reach an internal temperature of 145 F per FDA food safety regulations).
- Remove the salmon burgers from the smoker and assemble the burgers with toppings.
Smoked Salmon Burger Assembly:
Here are my best tips for building an incredible salmon burger-
- Add some fresh lemon juice, squeezed over the top of each burger.
- Toast the buns in a pan with some butter and olive oil to add some crunch and flavor.
- Make this easy lemon dill sauce to dress the burger buns.
- Add toppings like sliced avocado, slice cucumber, and sliced red onions.
- Add some tangy flavorful slaw over the top for some tang and crunch.
Pair with my favorite Grilled Bacon & Cauliflower Mac and Cheese, Grilled Lemon Pepper Parmesan Brussel Sprouts, and my Easy Grilled Radishes! If you are looking for more great ways to prepare salmon, check out a whole list of my favorites as well.
Smoked Salmon Burgers
Smoked Salmon Patties
- 4 3 oz. Salmon Fillets skin removed
- 1/4 cup Mayo
- 1 tbsp. Dijon Mustard
- 2 tbsp. Fresh Dill sub dried
- 2 tbsp. Fresh Chives sub dried
- 2 tsp. Garlic Powder
- 2 tsp. Smoked Paprika
- 1 tsp. Old Bay Seasoning
- 1/2 tsp. Salt
- 4 Hamburger Buns
- Avocado sliced
- Red Onion sliced thin
- Cucumber sliced thin
- Lemon Dill Sauce
- NOTE: Soak the cedar planks for at least 30 minutes prior to grilling.
Making The Salmon Patties:
- Remove the salmon from the packaging and pat it dry with paper towels. Remove the skin and dice the salmon fillet into pieces.
- To a food processor, add the salmon. Add in the mayo, mustard, and herbs and spices.
- Pulse until everything is combine and the salmon forms a thicker paste.
- Remove the salmon from the food processor and form into 4, equal sized patties about 1 inch thick. Place onto the cedar planks (usually 2 patties will fit on a plank)
- Preheat your pellet smoker, charcoal grill, or gas grill to 275-300 F. Set it for indirect cooking.
- Place the cedar plank onto the grill grates over indirect heat and close the lid.
- Smoked the salmon patties for about 25-30 minutes. Time may vary slightly depending on the temperature of the grill and how thick the patties are. Use a meat thermometer inserted into the center of the salmon burger to check for doneness. Pull the burgers around 140 F. and let rest 5 minutes.
- Toast the buns (highly recommend this) and add the lemon dill sauce to the top and bottom of each.
- To the bottom bun, add lettuce, cucumber, onion, and avocado.
- Place the smoked salmon burger over the added toppings and then add a slaw over the top. Place the top bun on and enjoy!