Sour Cream and Onion Salmon Burgers

If you’re a fan of sour cream and onion potato chips like I am, you’re going to love these Sour Cream and Onion Salmon Burgers!

sour cream and onion salmon burgers

Here is a super fun, and simple, new salmon burger recipe! I love making salmon burgers like this because, bun or no bun, they are just yummy! Here, I topped my salmon with a sour cream sauce to capture a little essence of the wondrous “sour cream and onion” combination. 

These Sour Cream and Onion Salmon Burgers are perfect for a meatless Monday dinner, served alongside a nice side salad or some sauteed green beans… really you just can’t go wrong!! My kiddos also loved this one, too! 

sour cream and onion salmon burgers
Serves: 4 people
5 from 3 votes


For the Salmon Burgers:

  • 1 1/2 lb skinless, center-cut salmon, cut into 2-inch cubes
  • 2 cloves garlic, minced
  • 1/4 cup freshly chopped chives
  • 2 tsp onion powder
  • 1/4 tsp cayenne
  • 1/2 tsp paprika
  • 1 tsp lemon zest
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 large egg, whisked
  • 2 tsp + 2 tbsp cassava flour
  • 2 tbsp avocado oil

For the Sour Cream Sauce:

  • 1/3 cup sour cream
  • 1 tbsp freshly chopped chives
  • 1/4 tsp kosher salt
  • freshly cracked black pepper, to taste
  • 1/2 tsp white vinegar
  • 1 tsp onion powder


  • Place half of the salmon in a food processor. Turn on and blend until minced, almost the texture of ground beef. You don’t want it over-processed. Transfer to a bowl. Do the second batch of the salmon. (I do this in batches to prevent over blending the salmon).
  • In a large bowl, combine the salmon, garlic, chives, onion powder, cayenne, paprika, lemon zest salt, pepper, egg and 2 tbsp cassava flour. Stir to combine.
  • Line a baking sheet with parchment paper. Form salmon into 4 equal-sized patties and place on baking sheet. Transfer burgers to the fridge so that it firms up a bit and is easy to work with, 10 to 15 minutes.
  • While the salmon is in the fridge, in a bowl add the sour cream, chives, salt, pepper, white vinegar and onion powder. Stir to combine.
  • Heat a nonstick skillet over medium heat with avocado oil. Sprinkle 1/2 teaspoon of cassava flour on each burger. Using your hands, reshape the salmon burgers into patties, pressing the cassava flour into the patties.
  • Transfer the patties to the hot skillet and cook until a golden-brown crust has formed on each side, about 3 minutes per side.
  • Top each burger with a dollop of sour cream sauce and enjoy!



  • Reply
    September 30, 2021 at 4:25 pm

    Can these be frozen?

    • Reply
      September 30, 2021 at 5:25 pm

      yes for sure!

  • Reply
    May 5, 2021 at 8:19 pm

    5 stars
    These were a delight! Easy to make , and reheated well the next day! We added some horseradish to the sour cream sauce for a little extra zing!

  • Reply
    Margot Grant
    March 25, 2021 at 2:03 am

    Wonderful! So packed with flavor. Super easy too. I’ve never made a DD recipe that didn’t knock it out of the park!

  • Reply
    Anne Brodie
    March 1, 2021 at 11:29 am

    5 stars
    Made these salmon burgers last night and they were a huge hit with the family ! Delicious! Will definitely add to my new favourites. Only sub was almond flour for cassava and still turned out great and stayed together.

  • Reply
    February 15, 2021 at 4:53 pm

    this looks delicious! do you think these could be baked vs. fried?

    • Reply
      February 19, 2021 at 6:16 pm

      I think they would work well baked, also!

  • Reply
    February 3, 2021 at 1:14 am

    5 stars
    Used canned salmon and it worked great! Very fresh tasting! Also used greek yogurt instead of the sour cream and was also great! Loved the flavor profile for these!

  • Reply
    Leslie Kennedy
    December 28, 2020 at 4:53 pm

    Could you sub almond flour in these?

    • Reply
      December 28, 2020 at 9:52 pm

      yes it should still be fine in this recipe.

  • Reply
    October 23, 2020 at 12:25 pm

    Hi Alex- do you think it would be possible to make this recipe with canned salmon if you squeezed out the excess moisture really well?

    • Reply
      October 23, 2020 at 9:42 pm

      Hi Jenna,
      Yes I think canned salmon, drained, will work well in this one.

  • Reply
    October 22, 2020 at 12:54 am

    Sub arrowroot or tapioca for cassava flour?

    • Reply
      October 22, 2020 at 1:23 pm

      Yes, that would be just fine here!

  • Reply
    Jaclyn Regan
    October 21, 2020 at 5:28 pm

    can you put these in the air fryer and get same result?

    • Reply
      October 22, 2020 at 1:24 pm

      I haven’t tried that yet, but I am sure they’d be awesome in the AF!! If you do it, please let us know how it turns out and how long you cooked 🙂

      • Reply
        February 4, 2021 at 2:03 am

        We airfried these tonight — DELISH!!!

        • Reply
          March 11, 2021 at 1:17 pm

          How long did you air fry for and at what temp?

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