Salmon Burgers with Garlic Herb Sauce
These delicious salmon burgers are made with fresh salmon. They are so delicious and easy to make. Make-ahead friendly and freezer-friendly as well! Serve on brioche buns with your favorite toppings.
Servings: 4 people
Calories: 681kcal
Equipment
Ingredients
Salmon Patties
- 1 ½ pounds fresh salmon filets skin removed
- 2 tablespoons dijon mustard
- 2 tablespoons mayonnaise
- 1 ½ tablespoons fresh lemon juice
- ½ teaspoon smoked paprika
- 2 scallions, finely chopped
- 2 tablespoons minced yellow onion
- 1 ½ cups panko bread crumbs divided
- Kosher salt and ground black pepper
- Olive oil
Garlic Herb Sauce
- ½ cup mayonnaise
- 1 tablespoon fresh lemon juice or to taste
- 1 clove garlic, minced
- 1 tablespoon finely chopped Italian parsley
To build the burgers
- 4 brioche burger buns
- Arugula or mixed greens
- Tomato slices
- Avocado slices
Instructions
- Make a paste: Place ¼ of the salmon in a food processor. Add the dijon mustard, mayonnaise, lemon juice, and paprika. Pulse for a few seconds to form a uniform paste. Set aside.
- Add the remaining ¾ of the salmon (cut into chunks) into the food processor and pulse 4 or 5 few times until just combined. There should be very small chunks of salmon in the mixture.
- Transfer the salmon mixture into a bowl, and add ½ cup of the panko breadcrumbs, scallions, onions, ¾ teaspoon Kosher salt, and ½ teaspoon ground black pepper. Mix using a rubber spatula. Do not overmix.
- Line a baking sheet parchment paper and set aside. Divide the salmon mixture into 4 equal parts, and form 4 patties about ¾ inch thick each. Place patties on the prepared baking sheet and cover with plastic wrap. Refrigerate for at least 30 minutes - this is so they hold their shape.
- Meanwhile, make the garlic herb sauce: Mix all the sauce ingredients until smooth. Set aside.
- Coat the exterior of the cold patties with the remaining panko breadcrumbs, pressing slightly to adhere on both sides.
- Cook the salmon patties: Heat some olive oil on a large non-stick skillet over medium heat. Cook the salmon patties for about 4-5 minutes each side, until golden brown and cooked in the middle.
- Assemble: Build the burgers with your favorite toppings and the prepared garlic herb sauce. Serve immediately. Enjoy!
Notes
- Use fresh salmon. I would not recommend using canned salmon for this recipe.
Refrigerate the patties for at least 30 minutes prior to cooking. This is so they hold their shape while they cook. - Make ahead: The patties and be formed and refrigerated for up to 2 days. Do not coat the patties with panko until ready to cook.
- Freezing: Place parchment paper in between the salmon patties and transfer to a large resealable freezer-friendly bag (do not coat with panko yet). Freeze for up to 2 months. Thaw in the refrigerator overnight, coat with panko and cook as directed.
- Air fryer method: Spray the patties with cooking oil spray generously. Cook in the air fryer at 390 degrees F for about 8-10 minutes, in one single layer. Flip halfway through, spraying with more oil.
- Cooking frozen patties in the air fryer: Cook frozen patties in the air fryer at 400 degrees F for 12-15 minutes, or until cooked through. Turn halfway through. Do not coat with panko breadcrumbs.
- Grilling: Refrigerate patties for at least 30 minutes. Grill without the panko exterior coating, about 4 minutes per side.
Nutrition
Calories: 681kcal | Carbohydrates: 25g | Protein: 39g | Fat: 47g | Saturated Fat: 7g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 110mg | Sodium: 556mg | Potassium: 1241mg | Fiber: 6g | Sugar: 3g | Vitamin A: 497IU | Vitamin C: 13mg | Calcium: 88mg | Iron: 3mg