Best 7 Salmon Burgers With Lemon And Capers Recipes

PERFECT SALMON BURGERS

Steps:

• Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste. Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.
• Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.
• Preheat the broiler. Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.
• Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and arugula.

SALMON BURGERS WITH LEMON AND CAPERS

Steps:

• Heat 4 tablespoons olive oil in heavy medium skillet over medium heat. Add shallots and sauté until translucent, about 4 minutes. Increase heat to medium-high. Add white wine, lemon juice and drained capers and cook until almost all liquid evaporates, about 12 minutes. Transfer shallot mixture to large bowl. Refrigerate until shallot mixture is well chilled, about 1 hour.
• Using on/off turns, coarsely grind salmon fillets in processor. Add ground salmon to shallot mixture. Mix in fresh breadcrumbs, beaten eggs, dill, 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Form salmon mixture into 10 patties, dividing equally. (Salmon patties can be prepared 6 hours ahead. Transfer to baking sheet, then cover with plastic wrap and refrigerate.)
• Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Working in batches, add salmon patties to skillet and cook until patties are golden brown and cooked through, about 2 minutes per side, adding more oil to skillet as needed. Serve salmon burgers on toasted hamburger buns with mayonnaise, lettuce leaves and tomato slices.

SALMON BURGERS WITH LEMON-CAPER AïOLI

Steps:

• For the burgers: Put the salmon, parsley, basil, onion powder, garlic powder, 1 teaspoon salt, 1/4 teaspoon pepper, the egg and lemon zest in a food processor and blend until evenly mixed and the consistency of ground meat. Form into 4 patties and place on a baking sheet. Refrigerate 20 minutes.
• Meanwhile, make the aïoli: Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.
• Heat the canola oil in a 12-inch cast-iron skillet over medium heat. Cook the burgers until golden brown and crispy, 3 to 4 minutes per side. Toast and butter the buns. Serve the burgers on the buns with the aïoli, tomatoes and watercress.

SALMON BURGERS

Steps:

• Mix salmon, oats, onion, egg, lemon juice, mustard, salt, and black pepper in a bowl until evenly combined. Divide and shape mixture into four patties.
• Heat vegetable oil in a large skillet over medium-high heat; pan-fry salmon patties until heated through, about 7 minutes on each side.

SALMON PATTIES WITH CAPER MAYONNAISE

Steps:

• In a small bowl, combine the mayonnaise, capers, lemon juice, 1/2 teaspoon mustard and 1/4 teaspoon pepper. Cover and refrigerate until serving. , In a small skillet, saute the onion and celery in 1 teaspoon oil until crisp-tender. In a bowl, combine the onion mixture, salmon, 1/2 cup bread crumbs, egg and remaining mustard and pepper. Shape into four patties; coat with remaining bread crumbs. Cover and refrigerate for 10 minutes. , In a large skillet over medium heat, cook salmon patties in remaining oil for 5 minutes on each side or until lightly browned. Serve with caper mayonnaise.

SALMON BURGERS

Steps:

• Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on, and let it run - stopping to scrape down the sides if necessary - until the mixture becomes pasty.
• Add the shallots and the remaining salmon, and pulse the machine on and off until the fish is chopped and well combined with the puree. No piece should be larger than a 1/4 inch or so; be careful not make the mixture too fine.
• Scrape the mixture into a bowl, and by hand, stir in the bread crumbs, capers and some salt and pepper. Shape into four burgers. (You can cover and refrigerate the burgers for a few hours at this point.)
• Place the butter or oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes a side, turning once. Alternatively, you can grill them: Let them firm up on the first side, grilling about 4 minutes, before turning over and finishing for just another minute or two. To check for doneness, make a small cut and peek inside. Be careful not to overcook. Serve on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like.

BAKED SALMON WITH LEMON AND CAPERS

Steps:

• Preheat oven 400 degrees F.
• Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and garlic powder.
• Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal.
• Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil.
• Back them 15-20 minutes.