Description
This Ultimate Salmon Burger recipe delivers flavorful, juicy patties made from fresh salmon mixed with herbs, breadcrumbs, and seasonings. Cooked in a skillet to golden perfection, and layered with delicious toppings like tomato, avocado, and a quick sweet chili sauce, these burgers come together in just 30 minutes for a fresh, healthy, and satisfying meal.
Ingredients
Salmon Patties
- 1 lb boneless, skinless salmon, cut into 1- to 2-inch pieces
- 2 stalks green onion, trimmed and thinly sliced (~1/2 cup or 42 g)
- 1/3 cup loosely packed fresh basil
- 1/3 cup panko breadcrumbs
- 2 Tbsp lemon juice
- 1 ½ Tbsp mayonnaise (egg-free as needed)
- 2 tsp Dijon mustard
- 1/2 tsp sea salt
- Avocado oil or other neutral, high heat oil for cooking
Quick Sweet Chili Sauce
- 2 Tbsp honey
- 1/2 tsp red pepper flakes
- 1/2 tsp rice vinegar
Other Toppings & Serveware
- Quick Kale Apple Slaw (optional, or substitute baby arugula, lettuce, or other greens)
- Hamburger buns
- Mayonnaise (egg-free as needed)
- Sliced tomato
- Sliced avocado (optional)
Instructions
- Make the Salmon Paste: In a food processor, blend 1/3 cup (67 g) of the salmon until it forms a smooth paste, scraping down the sides occasionally to ensure an even texture.
- Combine Ingredients: Add the remaining salmon pieces, sliced green onions, basil, panko breadcrumbs, lemon juice, mayonnaise, Dijon mustard, and sea salt to the food processor. Pulse about 20 times, mixing with a rubber spatula every 2-3 pulses, until the salmon breaks down slightly and the mixture becomes cohesive but not mushy.
- Form Patties: Divide the mixture into 4 equal portions, shaping each into a patty roughly 1/2 to 3/4 cup in size. If the mixture is too wet to hold shape, gradually add more breadcrumbs. Optionally, chill patties for 10 minutes or up to overnight to help firm them up.
- Prepare Slaw or Greens: Make the quick kale apple slaw if desired, or simply wash and pat dry baby arugula, lettuce, or preferred greens as a fresh alternative.
- Cook the Patties: Heat a thin layer of avocado oil in a large cast iron or non-stick skillet over medium heat. Once hot, add the salmon burgers and cook for 3-4 minutes per side, until browned and cooked through. Alternatively, grill on a well-oiled grill or grill pan.
- Make Sweet Chili Sauce: In a small bowl, combine honey, red pepper flakes, and rice vinegar. Stir well and set aside to let flavors meld.
- Assemble Burgers: Toast the hamburger buns. Spread mayonnaise on the bottom bun, add a salmon patty, a slice of tomato, a drizzle of sweet chili sauce, kale apple slaw or greens, and sliced avocado if using. Top with the bun crown and serve immediately.
- Storage and Reheating: Store leftover salmon patties separately in the refrigerator for 1-2 days or freeze for up to 1 month. Reheat gently in the microwave covered or in a lightly oiled skillet over low-medium heat. Slaw is best fresh but can keep for 1-2 days refrigerated.
Notes
- Add extra breadcrumbs gradually if patties are too wet for easier shaping.
- Chilling patties before cooking helps them hold their shape but is optional.
- Use egg-free mayonnaise for a vegan-friendly option.
- Substitute kale apple slaw with other fresh greens like arugula or lettuce for a quicker alternative.
- Leftover salmon patties freeze well and reheat nicely when done gently.
- Adjust red pepper flakes in the sweet chili sauce to your preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American