Best 5 Savory Salmon Burger Recipes

JUICY MEDITERRANEAN-STYLE SALMON BURGERS

Steps:

• Place about 1/4 of the salmon in the bowl of a large food processor. Add mustard. Run processor until the mixture is pasty. Transfer to a bowl.
• Place the rest of the salmon in the food processor, and pulse just a couple times until coarsely chopped into ¼-inch pieces (do not over process this second batch of salmon, it should not get too fine or pasty, it should still have some texture.) Transfer to the same bowl.
• Now add the minced green onions, parsley, and spices (coriander, sumac, paprika, black pepper). Season with kosher salt. Mix well until the mixture is combined. Cover and chill in the fridge for about 1/2 hour.
• While the salmon chills, prepare the toppings. Make the Greek Tzatziki Sauce according to this recipe. Prepare the arugula, sliced tomatoes, and the remaining toppings and buns to serve.
• When ready, take salmon mixture out of the fridge. Divide into 4 equal parts. Form into 1-inch think patties.
• Place bread crumbs on a plate. Place each patty in the breadcrumbs plate and press to coat on one side, turn over and press on the other side to coat. Place the breaded salmon patties on a sheet pan lined with parchment paper.
• Cook salmon patties. Heat about 3 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Lower each of the patties carefully and cook, for 2 to 4 minutes, turning over once, until lightly browned on both sides and medium-rare within), (adjust heat as necessary during cooking to keep things sizzling and cooking well but without scorching the bread crumbs.) (minimum internal temp should be 115 to 120°F on an instant-read thermometer for medium-rare.)
• Set cooked salmon burgers onto paper towel to drain any excess oil; sprinkle lightly with Kosher salt if you like. Add a squeeze of fresh lemon juice on top.
• Assemble in prepared buns. Spread the buns with a bit of tzatziki sauce. Add the salmon, then layer on the arugula, tomato and onion slices...enjoy!

DELICIOUS SALMON BURGERS WITH GUACAMOLE RECIPE

Steps:

• Drain one canned salmon and add it to a large bowl. Next, add the other canned salmon with the juice to the salmon in the bowl. Use a potato masher to mash the salmon. Add the eggs, garlic powder, parsley and rosemary, and flour. Mass and mix well. Then add the old bay seasoning, and Dijon mustard. Mix well to combine. Heat a nonstick skillet and add the 2 tbsp. olive oil. Use a measuring cup (1/2 cup) to add the salmon mixture to the skillet. Use a spatula to lightly flatten the salmon. Cook for 7 minutes on both sides (14 minutes or up to 20 minutes total). Remove from heat and place on a paper toweled plate.
• In a small bowl, gently smash the avocado with a fork. Then add the salt and pepper, Tabasco sauce, apple cider vinegar, and olive oil. Mix well. Serve with salmon burgers.

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

Steps:

• For the patties: Mix together the egg, mayonnaise, mustard, seafood seasoning, lemon juice and hot sauce in a bowl until thoroughly combined. Fold in the salmon, scallions and panko until the mixture is combined again. Form into 4 patties, then set aside.
• Place a large skillet over a medium-high heat and add the oil. When the oil is hot, add the patties and cook until golden and crisp, 4 to 5 minutes per side. Drain on a paper towel.
• For the caper mayo: Mix together the mayonnaise, lemon juice, capers, hot sauce, salt and pepper.
• To assemble: Spread some of the caper mayo on the bottom of a toasted bun. Top with a salmon patty, lettuce, tomato and pickle. Spread the other half of the bun with a bit more of the mayo and place on top. Repeat with the remaining ingredients. Serve.

SAVORY SALMON BURGERS

Steps:

• Prepare salmon by cutting into strips, then chopping or shredding salmon, being careful to remove any bones.
• In a large bowl, combine salmon, breadcrumbs, onions, mustard, horseradish, eggs, rosemary, salt, and pepper to taste.
• Chill for 30 minutes.
• Prepare grill for medium-high heat.
• Form salmon mixture into 8 patties, and lightly coat each patty with butter.
• Cook 4-5 minutes on each side.
• Place patties on rolls, and top with lettuce and tomato.