is supported by our Pitmaster Club. Also, when you buy with links on our site we may earn a finder’s fee. Click to see how we test and review products.

Salmon Burgers And Sausages

Woman eating a salmon sausage sandwich

If you’ve never tried seafood sausage then you don’t know what you’re missing. In this recipe, you’ll learn how to make your own homemade salmon sausage.

While there is no replacement for a pork or beef sausage, seafood versions such as this recipe made with salmon, can be a welcomed change of pace.

We have enjoyed making our own, both as a cased sausage and as a patty, and frankly, although we miss the snap of a casing, we like it better as a patty. Once formed, we like to grill it then serve on a toasted bun smeared with some mayo flavored with garlic or sesame oil topped with some crisp lettuce, tomato, and a thin slice of red onion. It’s absolutely delicious and will be a welcomed surprise at your next grilling party. Just look at Sarah’s expression above!

Also try it as meatballs with pickled carrots and jalapeños for Banh Mi sandwiches or in ramen soups.

Salmon Burger And Sausage Recipe

Woman eating a salmon sausage sandwich
Tried this recipe?Tell others what you thought of it and give it a star rating below.
3.2 from 21 votes
In this tested recipe you'll learn how to make your own flavor packed homemade salmon burger or sausage. Perfectly seasoned, the it can either be made into burger patties, stuffed links, tubeless links, or meatballs. The secret ingredient is the rolled oats. They hold it together. Cook it reverse sear to keep it from sticking to the grates. Try serving it on a crusty bun with flavored mayo (we like sesame mayo), onion, lettuce, and tomato.

Main Course


Servings: 6 6-ounce burgers


Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes


The Salmon Burger

  • 1 pounds raw fresh boneless skinless salmon
  • ½ cup rolled oats
  • 1 medium carrot
  • 1 small onion
  • 1 lime zest and juice
  • 2 tablespoons chopped onion
  • 1 tablespoon fresh mint or basil
  • 1 teaspoon Marietta's Fish Rub
  • ½ teaspoon chipotle powder or other ground hot chile
  • ½ teaspoons Morton Coarse Kosher Salt
  • ½ teaspoon black pepper
  • 5 teaspoons olive oil for brushing on the patties before they go to the hot side of the grill.


  • 6 buns
  • 4 tablespoons mayonnaise
  • 1 teaspoon brown toasted sesame oil
  • 1 large tomato
  • 6 leaves lettuce
  • 1 large onion
About the salmon. Don't use canned salmon, fresh only. It won't hold together if you use canned.
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Optional. About 4 1/2 feet of pork casings, 3 tablespoons chopped fresh parsley, and chile flakes for heat.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page


  • Study. Before making sausage, please familiarize yourself with best practices as described in our article on The Science Of Sausage Making.
  • Shred the carrot on the large holes of the box grater. Peel and chop finely the onion. Chop the mint fine.
  • Toppings. Mix the mayo and sesame oil together and put them in the fridge. Slice the tomato and onion.
  • Slice the fish into cubes removing all bones. Place it on a plate or pan in the freezer, along with the grinder parts that will contact the meat. Leave it there for about 20 minutes until it is firm but do not let it freeze. This makes grinding easier.
  • Grind the meat with a 1/4-inch die or you can do this in a food processor. Don't overgrind. Leave it a bit coarse. If you don't have a grinder, you can use a food processor but don't turn it to pulp.
  • Mix in the rest of the burger ingredients except the olive oil.
  • Taste. Pinch off a small piece of the sausage and cook it in a frying pan, let it cool and taste to see if the seasoning is to your taste. Add more salt or chile if you wish.
  • Form it into patties, meatballs, skinless tubes, or encase it with clean wet hands.
  • Chill. Put the patties in the fridge for about an hour to chill them. This helps keep them from crumbling. You can then  store it in the fridge for a day at the most, or in the freezer for about a month.
  • Grill. Fire up your grill in two zones and shoot for about 225°F in the indirect zone. Grill the cut faces of the buns until they turn amber.
  • Smoke. Throw some wood on the direct zone and get some smoke rolling. Put the burgers or links on the indirect side and let them slowly come up to about 120°F. This will firm the surfaces so when you move them to the direct heat side they won't stick to the grates.
  • Sear. Move them to the direct infrared zone and sear them on both sides. Take them off at 130°F.
  • Serve. Slather the sesame mayo on both sides of the bun, top with the burger, lettuce, tomato, and onion.

Related articles

Published On: 5/22/2013 Last Modified: 6/2/2021

  • Chef Ryan -


High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!

Millions come to every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.

Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.

Post comments and questions below


1) Please try the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.



Click for comments...


These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys:

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

Click here to read our detailed review and the raves from people who own them

GrillGrates Take Gas Grills To The Infrared Zone

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

Click here for more about what makes these grates so special

Finally, A Great Portable Pellet Smoker

Green Mountain’s portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

Click here to read our detailed review

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
Click here for our review of this superb smoker

Blackstone Rangetop Combo: Griddle And Deep Fryer In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

Click here to read our detailed review and to order

Bring The Heat With Broil King Signet’s Dual Tube Burners

3 burner gas grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review

Follow by Email