Salmon Burgers

5 from 13 votes

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.

Prep Time20

Cook Time10

Refrigeration30

Total Time1

Course: Burgers, Main Course

Cuisine: American

Servings: people

Calories: 681kcal

Author: Tania

Equipment

Food processor

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 the 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.
Form patties: Divide the salmon mixture into 4 equal parts, and form 4 patties about ¾ inch thick each.
Optional: Refrigerate for at least 30 minutes, so they hold their shape better. If they are still cold, you can move on to the next step.
Coat the exterior of the cold patties with the remaining panko breadcrumbs, pressing slightly to adhere on both sides.
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.
Make the garlic herb sauce: Mix all the sauce ingredients until smooth. Set aside.
Assemble: Build the burgers with the toppings and the prepared garlic herb sauce. Serve immediately. Enjoy!

Notes

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 390F for about 8-10 minutes, in one single layer. Flip halfway through, spraying with more oil.
Cooking from frozen: Cook frozen patties in the air fryer at 400F for 12-15 minutes, or until cooked through. Turn halfway through. Do not coat with panko.
Grilling: Grill without the panko coating, about 4 minutes per side. I'd recommend refrigerating them for 30 mins before grilling.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition