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


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 teaspoons 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
    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 🙂

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