Easy Salmon Burger Recipe
- Food processor
- Chef's knife
- Cast iron skillet
INGREDIENTS
- Whole wheat buns
- Lettuce
- Avocado
- Tomatoes
- Red onion
- 1/4 cup mayonnaise
- 2 tablespoons sriracha
Burger:
- 1 pound/450 grams skinless salmon
- 1/4 cup whole wheat breadcrumbs or panko, gluten-free if needed
- 1/4 cup coconut aminos or 2 tablespoons low-sodium soy sauce
- 2 green onions, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon sriracha
- 1 tablespoon sesame seeds
- 1/2 teaspoon garlic powder
- 1 handful fresh parsley, chopped
- Pinch of salt and pepper
INSTRUCTIONS
- Cut the salmon into chunks and pulse in a food processor until finely chopped but not puréed. Transfer to a bowl and mix with breadcrumbs, coconut aminos or soy sauce, green onion, mustard, sriracha, sesame seeds, garlic powder, parsley, and a pinch of salt and pepper.
- Form into 4 patties. Heat a lightly greased skillet over medium heat. Cook the patties for 4 to 5 minutes per side, or until cooked through and golden brown.
- In a bowl, toss the cabbage with jalapeño, mayonnaise, sriracha, lemon juice, salt, and pepper. Set aside.
- In a separate bowl, stir together the mayonnaise and sriracha to make the spicy mayo.
- Serve the burgers on buns or lettuce with slaw, spicy mayo, and toppings of choice.
- Patties can be frozen, cooked or uncooked, for up to 3 months.
FAQ
Can I make the salmon burger without a food processor?
If you don’t have a food processor, you can still make the salmon burger by finely chopping the raw salmon with a sharp chef’s knife. Use a rocking motion to mince it until the texture is close to ground meat, being careful not to mash it into a paste. Transfer the chopped salmon to a bowl and proceed with the rest of the recipe as written. While it takes slightly more effort, the results are just as good. Be sure the pieces are small enough so the burgers hold together during cooking.
Can I use canned salmon in this easy salmon burger recipe?
You can use canned salmon for this easy salmon burger recipe, though it will slightly change the texture and flavor. Choose wild canned salmon and drain it thoroughly before using. Be sure to remove any skin or bones, if present. Since canned salmon is already cooked, you may want to reduce the cooking time slightly—just enough to heat the patties through and crisp the exterior. Keep in mind that fresh salmon gives a juicier, more delicate result, while canned salmon yields a firmer patty with a stronger flavor.
What toppings go best with this easy salmon burger recipe?
The best toppings for this salmon burger balance richness, acidity, and crunch. Crisp lettuce, creamy avocado, sliced tomato, and tangy pickled onions or sumac onions all complement the spicy mayo and slaw well. You can also add fresh cucumber slices, radishes, or even a fried egg for more texture and flavor. A whole wheat or brioche bun works well, but the burgers are also excellent wrapped in lettuce leaves for a lighter option. Pickles and a splash of lemon juice are also great finishing touches.
Can I bake or air-fry the patties?
Both baking and air-frying are good alternatives to pan-frying in this easy salmon burger recipe. To bake, preheat the oven to 400°F (200°C), line a baking sheet with parchment paper, and lightly grease it. Bake the patties for about 12–15 minutes, flipping halfway through. For the air fryer, cook the patties at 375°F (190°C) for 10–12 minutes, flipping once, until they’re cooked through and golden.
How do I keep the patties from falling apart?
Make sure the salmon is finely chopped so it binds together more easily. The breadcrumbs and mustard act as binders, so don’t skip or reduce them. Mix the ingredients thoroughly and chill the mixture for at least 15–30 minutes before shaping. This helps it firm up. When cooking, avoid flipping the patties too early; let them brown fully on one side before turning. If needed, you can add an egg or a spoonful of mayo to reinforce the binding.
How should I store and reheat leftovers?
Place cooked patties in an airtight container and refrigerate for up to 3 days. Reheat them in a skillet over medium heat for 3–4 minutes per side or in a 350°F (175°C) oven for 10–12 minutes until heated through. You can also reheat them in an air fryer at 375°F (190°C) for 5–6 minutes. Avoid microwaving, as it can make the texture rubbery.
