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This homemade salmon burger recipe transforms fresh salmon fillets into juicy, protein-packed patties that are crispy on the outside and flaky inside. Perfect for a nutritious weeknight dinner that feels like a restaurant treat without the guilt.
I created these salmon burgers when trying to incorporate more omega3s into our family meals. My teenagers who typically avoid seafood now request these weekly they can't even tell they're eating something healthy.
Ingredients
- Fresh salmon fillets: crucial for the best flavor and texture look for wild caught when possible
- Breadcrumbs: help bind the patties together without making them dense
- Egg: works as the primary binder ensuring patties hold their shape
- Mayonnaise: adds moisture and prevents the burgers from drying out
- Dijon mustard: brings subtle tanginess that complements the salmon perfectly
- Fresh lemon juice: brightens all the flavors use freshly squeezed for best results
- Fresh dill: pairs beautifully with salmon adding classic herbal notes
- Smoked paprika: adds depth and a subtle smoky flavor without overpowering
- Purple cabbage: creates a colorful crunchy topping with excellent nutrition
- Carrot: adds natural sweetness and more texture to the slaw
- Hamburger buns: choose briochestyle for a touch of sweetness
Step-by-Step Instructions
- Process The Salmon:
- Cut salmon into 1inch strips and add to food processor with all patty ingredients. Pulse for about 1 minute until coarsely chopped but not pureed. You want some texture remaining for the perfect burger consistency. Alternatively chop salmon by hand into small pieces and mix with other ingredients in a bowl.
- Form The Patties:
- Scoop about 1/2 cup of mixture for each patty. Use your hands to firmly shape into 45 large burgers pressing firmly enough to ensure they hold together. The mixture will feel wet but will firm up when chilled. Making them too thin will result in dry burgers.
- Chill The Patties:
- Refrigerate formed patties for 1015 minutes. This essential step allows proteins to set making the patties easier to handle and helps them maintain shape during cooking. Dont skip this step or you might end with crumbling patties.
- Cook The Patties:
- Heat oil in skillet over medium heat until shimmering. Cook patties for 5 minutes per side until golden brown and firm to touch. Look for a nice crust forming before flipping. Internal temperature should reach 145°F for food safety while maintaining moisture.
- Prepare The Slaw:
- Combine all slaw ingredients in a bowl mixing thoroughly. Let sit for at least 5 minutes before serving allowing flavors to meld. The mayonnaise will slightly soften the vegetables creating perfect texture contrast.
- Assemble The Burgers:
- Toast buns until golden brown. Place cooked salmon patty on bottom bun top with generous portion of purple slaw and crown with top bun. Serve immediately while patties are hot and slaw is cool and crisp.
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The fresh dill is my secret weapon in this recipe. My grandmother always paired dill with salmon in her Swedish recipes and that flavor combination reminds me of summer dinners on her porch. The herb adds brightness that makes these burgers extraordinary.
Make Ahead Options
These salmon burgers are perfect for meal prep. Form the patties up to 24 hours ahead and keep them refrigerated separated by parchment paper. You can also freeze uncooked patties for up to a month flash freezing them individually first before transferring to freezer containers. This makes weeknight dinners incredibly simple just cook from frozen adding a few extra minutes to the cooking time.
Flavor Variations
While this classic recipe is delicious try these variations to keep things interesting. For Asian-inspired burgers add minced ginger green onions and a splash of soy sauce to the mixture. Mediterranean versions work beautifully with chopped olives sundried tomatoes and oregano instead of dill. For a spicy kick incorporate minced jalapeño or a dash of sriracha into the patty mixture. The versatile salmon base adapts well to almost any flavor profile.
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Serving Suggestions
These salmon burgers pair wonderfully with several sides beyond the standard fries. Try serving with a light quinoa salad sweet potato wedges or a simple green salad dressed with lemon vinaigrette. For a complete seafood feast serve alongside a small cup of clam chowder or shrimp cocktail. On hot summer days nothing beats the combination of these burgers with watermelon and feta salad for a refreshing contrast.
Nutritional Benefits
Salmon burgers offer impressive nutritional advantages over traditional beef burgers. They provide essential omega3 fatty acids that support heart health reduce inflammation and benefit brain function. The purple cabbage in the slaw adds antioxidants and vitamin C while the carrots contribute vitamin A. By using whole grain buns you can increase the fiber content making this meal balanced and satisfying while staying under 500 calories per serving.
Frequently Asked Questions About Recipes
- → What's the best way to cook salmon patties?
You have three excellent options for cooking salmon patties. Pan-frying provides a crispy exterior - heat oil in a skillet over medium heat for 5 minutes per side. Air frying at 375°F for 12-15 minutes offers a lighter option with similar crispiness. Baking in a 375°F oven for 15 minutes on parchment paper works well for making multiple patties at once. All methods should result in nicely browned patties that are firm to the touch.
- → Can I make salmon burgers ahead of time?
Yes! You can prepare the salmon patties up to a day ahead and refrigerate them uncooked. For longer storage, freeze uncooked patties by arranging them on a lined sheet pan until hard (1-2 hours), then stack with parchment paper between each patty in an airtight container. They'll keep well for up to a month. Cooked patties can be refrigerated for 3-4 days in an airtight container.
- → What's the best way to reheat salmon burgers?
To preserve moisture while reheating, place the salmon patty in an oiled non-stick pan over medium heat. Add a splash of water and cover the pan to create steam, warming the burger for 5-10 minutes until heated through. This gentle steaming method prevents the patties from drying out while ensuring they're warm throughout.
- → Can I use canned salmon instead of fresh?
While fresh salmon yields the best texture and flavor, canned salmon can work as a substitute. If using canned, drain thoroughly and remove any bones. You may need to adjust the binding ingredients (egg, breadcrumbs) as canned salmon tends to be drier. The patties might have a different texture but will still create a flavorful burger.
- → What can I serve with salmon burgers?
The purple cabbage slaw included in this recipe makes an excellent topping, but you can serve additional sides like sweet potato fries, a green salad, roasted vegetables, or a light quinoa salad. For condiments, try tartar sauce, dill yogurt sauce, or avocado spread to complement the salmon flavor. Pickles or quick-pickled red onions also add a nice tangy contrast.
- → How do I prevent salmon burgers from falling apart?
For sturdy salmon burgers, ensure you're chopping the salmon to the right consistency (not too fine), use enough binding ingredients (egg and breadcrumbs), and don't skimp on chilling time. Refrigerate formed patties for 15 minutes or freeze for 10 minutes before cooking. When cooking, handle gently and flip only once when the first side is well-browned and releases easily from the pan.