There’s nothing quite like a perfectly crafted salmon burger,moist, flavorful, and bursting with fresh, vibrant notes. This recipe delivers juicy salmon patties packed with herbs and subtle spices, grilled or pan-seared to perfection. Ideal for a quick weeknight meal or a gourmet weekend treat, these burgers balance health-conscious ingredients with indulgent texture and taste.
Ingredients List
- 1 lb (450g) fresh salmon fillet, skin removed and finely chopped
- 1/4 cup panko breadcrumbs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 large egg
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons green onions, finely sliced
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil (for cooking)
- Burger buns and toppings (lettuce, tomato, avocado, tzatziki, or aioli)
Step-by-Step Instructions
Prepare the Salmon
Remove skin from the salmon fillet, then finely chop the flesh by hand or pulse briefly in a food processor to maintain texture.
Mix the Patty Ingredients
In a bowl, combine chopped salmon, panko breadcrumbs, mayonnaise, Dijon mustard, egg, dill, green onions, lemon zest and juice, smoked paprika, salt, and pepper. Mix gently until just combined—avoid overmixing to keep patties tender.
Form Patties
Divide the mixture into 4 equal portions and shape each into a compact patty about ¾ inch thick. Place patties on a plate and refrigerate for 15 minutes to help them set.
Cook the Burgers
Heat olive oil in a large non-stick skillet over medium-high heat. Cook patties for 3-4 minutes per side, until golden brown outside and just cooked through inside. Alternatively, grill over medium heat for similar timing.
Assemble and Serve
Toast burger buns lightly. Place salmon patties on buns and top with your choice of fresh greens, tomato slices, avocado, and a dollop of tzatziki or aioli. Serve immediately.
Cook Time
- Prep Time: 20 minutes
- Cooking Time: 8 minutes
Servings
Serves 4
Nutritional Information (approx. per serving)
- Calories: 380 kcal
- Protein: 32g
- Fat: 22g
- Carbohydrates: 18g
- Fiber: 2g
Storage Instructions
Store cooked salmon burgers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven to avoid drying out. Uncooked patties can be frozen individually with parchment paper and stored in a freezer-safe bag for up to 1 month.
Suggestions
- For a lighter option, substitute mayonnaise with Greek yogurt.
- Add finely chopped jalapeño or a pinch of cayenne for a spicy kick.
- Swap dill for fresh cilantro and serve with a creamy lime sauce for a twist.
- Use whole wheat or brioche buns for added texture and flavor.
Seasonal Relevance
Salmon burgers shine year-round but feel especially at home during spring and summer when grilling is at its peak and fresh herbs abound.
Conclusion
Mastering the perfect salmon burger means embracing both texture and flavor with precision. This quick and juicy recipe transforms fresh salmon into tender patties, harmoniously blended with herbs, lemon, and a hint of smoky paprika. Whether served at a casual backyard cookout or an elegant dinner, these burgers offer an elevated, healthy alternative to traditional beef,delivering freshness and satisfaction in every bite.
Salmon Burgers Recipe
4
servings20
minutes8
minutes380
kcalQuick and juicy salmon burgers made with fresh herbs, lemon zest, and smoky paprika. Perfectly tender and bursting with vibrant flavor, these burgers make a healthy and delicious alternative to traditional beef patties. Ideal for grilling or pan-searing.
Ingredients
1 lb fresh salmon fillet, skin removed and finely chopped
1/4 cup panko breadcrumbs
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 large egg
2 tablespoons fresh dill, chopped
2 tablespoons green onions, sliced
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil (for cooking)
Burger buns and desired toppings (lettuce, tomato, avocado, tzatziki, or aioli)
Directions
- Finely chop the salmon fillet, removing skin.
- In a bowl, mix salmon, panko, mayonnaise, Dijon, egg, dill, green onions, lemon zest and juice, smoked paprika, salt, and pepper.
- Shape mixture into 4 patties; chill for 15 minutes.
- Heat olive oil in a skillet over medium-high heat. Cook patties 3-4 minutes per side until golden and cooked through.
- Toast buns, assemble burgers with patties and toppings, and serve immediately.
Recipe Video
Notes
- Use full-fat mayo or substitute with Greek yogurt for a lighter option.
- Add jalapeño or cayenne for a spicy variation.
- Freeze uncooked patties separately for up to one month.
