This salmon burger recipe can help you make luxurious burgers out of inexpensive ingredients.
Do you sometimes find yourself wanting a burger, but not the home-cooked version of fast foods? If so, try our flavor-packed salmon burgers with juicy salmon patties, rich sauce, and bundles of fresh greens.
And, besides guaranteeing a restaurant-like experience, we also care about what nutrients go into each burger. It is a perfect balance between macros and flavors.
So, click that “jump to recipe” button to see how this salmon burger recipe unfolds in easy steps. Or, take your time reading and find out what our salmon burgers have to offer.
What Is Salmon Burger?
A salmon burger bears features of a regular beef burger and more. Instead of a flat beef patty, sandwiched between the buns is a 1-inch-thick salmon patty infused with herbs, flavors, and juiciness.
Besides the large patty, our salmon burger also has complementing toppings and a delicious homemade sauce. They are pretty basic ingredients that you should have in your pantry.
You can use what’s listed in the recipe, or get creative and assemble your very own salmon burger. It’s the patty that needs the most attention.
Are Salmon Burgers Healthy?
Burgers often get a bad rap for being a fatty food, yet it is not always true. Burgers can be especially good for your health, and salmon burgers provide even more health benefits.
To start with, let’s see what burgers bring to the table in general. We see a protein-packed patty, an abundance of veggies with amazing fiber, vitamin yields, and burger buns, a good source of carbs.
With salmon in place of red meat or poultry, plenty of good fats are added to the burger. Mackerel and salmon are the foods richest in DHA— omega-3, which is proven to bring many health benefits.
Not to mention, beef, or red meat in general, contains a lot of saturated fat, which is bad for the heart. Salmon is a much better alternative for your heart, tastebuds, and the body overall.
You can have a look through our salmon collection to include more of this healthy fish in your diet:
What to Put on a Salmon Burger?
Salmon may taste delicious on its own to some, but we are not keeping ours plain. A delicious burger needs a well-seasoned patty, complementing toppings, and sauce.
1. Salmon Patty Seasoning
The patty contains a combination of fresh herbs and seasoning powders: scallions, cilantro, garlic, and coriander powder. Fragrance is really important, and we’re keeping it moderate instead of overwhelming.
We also incorporate mustard into the patties. It adds a certain je ne sais quoi that makes the burgers extra appealing.
Of course, there are the must-haves, salt and pepper. They might not make a burger perfect, but a perfect burger definitely doesn’t start with a bland patty.
And finally, a dash of lemon juice. It really brightens the flavor and makes a difference in taste.
2. Toppings
Burger toppings not only add flavor and texture, but also make the burger mouthwatering, and reset your palate.
We first went for the classics, tomato and red onion. But instead of lettuce, we opted for arugula, which has more nutrients and pairs better with salmon.
Feel free to add or subtract whatever toppings you feel like. It’s important to get creative.
3. Sauce
A classic mayo-tomato sauce would do nicely with this burger, but we didn’t want to stop there; we’re open to new experiences.
We tried out a sour cream sauce and everyone fell in love. It’s made by combining sour cream, lemon juice, parsley, and garlic— really refreshing.
If you prefer something more tangy and fragrant, try making a lemon dill sauce. It has sour cream, a handful of dill and parsley, salt and pepper, and cayenne for a mild kick.
How to Make a Salmon Burger
This is an overview of our salmon burger recipe. For a detailed how-to, refer to our recipe card down below.
- Process the salmon
- Incorporate seasonings and form patties
- Sear the buns
- Sear the patties
- Make the sauce
- Arrange the burger and serve
Tips for Making the Best Salmon Patty
Because salmon is delicate, it should not be ground like beef. Instead, we first give it a rough chop, then pulse in a food processor so there are still large bits.
Our salmon patties also use egg as a binder to prevent the patty from falling apart. It’s the secret to a moist patty.
There are also breadcrumbs added to the patties, which make them lighter.
As a side note, wet your hands while you’re forming the patties so the patties don’t stick.
How Long Do Salmon Burgers Last?
You can store cooked patties, burger buns, sauce, and fresh veggies in the fridge separately and they’ll last for up to 3-4 days. If you want to store raw patties, we recommend putting them in the freezer.
Can You Freeze Salmon Burgers?
Raw patties can last up to 3-4 months, whereas cooked patties can last for 4-6 months. Store each patty in individual Ziploc bags so you can take them out to cook or reheat whenever you want.
What to Serve with a Salmon Burger
Nothing complements a good burger like a side of salad, fries, and iced coke. But today, we’re trying something new: a beetroot salad and a pineapple cucumber juice:
We love how unusual the combination is, yet it made so much sense. Something about the juicy citruses, boiled beetroots, and the arugula dressed in zingy, zesty dressing that kept us wanting more bites from the burger.
And the pineapple cucumber juice? It’s a simple juice that we whipped up using leftovers in the fridge, yet it was so good.
Salmon Burger Recipe
Ingredients
- 16 oz boneless salmon roughly chopped
- 1 medium egg
- 1 tbsp traditional Dijon mustard
- 0.5 oz scallions chopped
- 0.5 oz cilantro chopped
- 1 tsp garlic powder
- 1 tsp coriander powder
- 1/4 cup bread crumbs
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp lemon juice divided
- 2 tbsp unsalted butter divided
- 4 hamburger buns
- 1/2 cup sour cream
- 0.5 oz parsley chopped
- 1/2 tsp garlic minced
- 2 oz baby arugula
- 1 oz red onion sliced
- 4 oz tomato sliced
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Instructions
- Add chopped salmon to a food processor and pulse it several times. Scrape down the sides and repeat the process for 3-4 times. We want a mixture with bits of fish instead of a mushy paste.
- Dump the paste into a bowl and with a spatula, mix in egg, mustard, green onions, cilantro, garlic powder, coriander powder, paprika, breadcrumbs, salt and pepper, and 1/2 tsp lemon juice. Wet your hands and form 4 patties. Place the patties onto a wide surface— a large cutting board or your baking sheet.
- Melt 1 tbsp butter in a grilling pan over medium heat. Sear the buns for 2 minutes or until they are charred a bit. Take them out of the pan.
- In that same pan, melt the remaining butter and sear the patties, 5 minutes on each side. Take them out and place them onto a large, flat dish.
- In a small bowl, whisk together sour cream, parsley, garlic, and the remaining lemon juice.
- Assemble the burgers: the bottom bun, arugula, tomato slices, red onion rings, the patty, sauce, and the top bun. Serve these burgers right away!
Nutrition
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