Salmon Burgers
- PREP 20min
- COOK 15min
- TOTAL 35min
We’re so happy to add this fresh salmon burger to our ever-growing list of salmon recipes. It’s genuinely one of my top ways to use salmon right now. Use a higher-fat variety of salmon, like king salmon or Atlantic (thawed frozen salmon is fine!).
You Will Need
1 pound skinless, boneless salmon fillets, preferably king or Atlantic (450 g)
1 tablespoon Dijon mustard
2 teaspoons finely grated lemon zest, grated on a microplane
¾ teaspoon fine sea salt
½ teaspoon fresh ground black pepper
½ teaspoon smoked paprika
1 large egg
½ cup finely chopped red bell pepper, from half a medium pepper (60 g)
3 tablespoons minced shallot, from 1 small shallot (30 g)
1 tablespoon chopped fresh dill
2 tablespoons chopped fresh parsley
¼ cup panko breadcrumbs (20 g)
1 tablespoon olive oil, for cooking
4 soft hamburger buns, split and lightly toasted
1 batch creamy dill sauce, as needed
Leaf lettuce, as needed
Directions
1Prep: Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper (skip this if you plan to use an oven-safe skillet to sear and bake).
2Make the binder: Add 4 ounces of the salmon (a quarter of the total amount of salmon) to the bowl of a food processor. Top with the Dijon mustard, lemon zest, salt, pepper, smoked paprika, and egg. Puree until smooth. Scrape into a mixing bowl.
3Make the burger mix: Dice the remaining 12 ounces of salmon into ¼ inch pieces, then add to the bowl. Add the red bell pepper, shallot, dill, and parsley then fold it all together. Sprinkle the breadcrumbs over the top and fold again until just combined. Cover and refrigerate for 15 minutes.
4Cook the burgers: Form the mixture into 4 equal patties (about ¾ inch thick). Heat olive oil in a skillet over medium heat. Brown the patties for 2 to 3 minutes per side. Transfer to the baking sheet (or, if it is oven-safe, slide the oven-safe skillet into the oven) and bake until firm and opaque in the center, about 8 minutes. Let rest for 3 to 5 minutes before serving on the buns.
Adam and Joanne's Tips
- Storing: Keep cooked burgers in an airtight container in the fridge for up to 4 days. Freeze for up to 1 month (we only recommend freezing if you have used fresh, not previously frozen fish). Thaw overnight in the fridge and reheat in the oven or toaster oven (around 325°F), or in a skillet with a lid and a tablespoon or two of water to create a steamy environment.
- The nutrition facts provided are estimates and do not include the bun, sauce, or lettuce.