The Best Salmon Burgers Recipe
Ingredients
For the Burgers:
- 1 1/4 pounds 20-ounces salmon filet, skinless and pin bones removed, cut into 1-inch pieces.
- 2 tablespoons Dijon mustard
- 1 tablespoon mayonnaise, olive oil mayonnaise can be used
- 1 small shallot, about 2 tablespoons, minced
- 1 tablespoon capers, drained
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- 1 teaspoon sea salt or Kosher salt
- 1/4 teaspoon ground black pepper
- Pinch of cayenne, optional
- 1/2 cup breadcrumbs
For the Creamy Herb Aioli:
- 1/3 cup mayonnaise, Greek yogurt can be used
- 1 small garlic clove, grated Juice of half lemon 2 tablespoons capers, drained and roughly chopped
- 1 - 2 tablespoon chopped dill or basil
- 1 tablespoon chopped scallions
- Salt and pepper to taste
Burger Fixings (choose your favorite)
- 4 brioche buns
- Butter or bib lettuce leaves or arugula
- Tomato slices
- Red onion slices
- Avocado slices
Instructions
To Make the Salmon Burger
- Add the salmon, mustard, mayonnaise, shallot, capers, lemon juice, dill, salt and pepper and pinch of cayenne (if using) into a food processor or blender.
- Pulse until coarsely ground, scraping down the sides as needed. Don’t process too much. You want to keep some texture without turning the mixture into a smooth purée.
- Transfer the salmon mixture to a mixing bowl then add the breadcrumbs and gently mix to combine.
- Divide the salmon mixture into 4 patties of about 1/2 - 3/4 inch thick. Place the patties on a parchment-lined baking sheet or large plate. Cover and refrigerate for 15 to 20 minutes before cooking. While the salmon burgers chill, prepare the herb aioli.
To Make the Herb Aioli
- In a bowl combine the mayonnaise, grated garlic, lemon juice, capers, dill and scallions. Season with salt and pepper to taste. Mix well. Cover and refrigerate until ready to use.
Cook the Salmon Burgers:
On the Grill:
- Heat the grill to medium-high heat (about 400 degrees Fahrenheit). Right before grilling, generously oil the grill grates. Reduce the heat to medium and grill the patties, covered for 4 minutes. Gently, flip the burgers and cook for about 3- 4 minutes or until the salmon burger's internal temperature reaches between 125ºF and 130ºF (for medium rare). Remove from the grill.
- Grill the buns until they are warm and lightly toasted. Serve.
On the Stovetop:
- Add 1 tablespoon of oil into a sauté pan and swirl the pan to coat. Once the oil is hot, add the patties and cook for about 3-4 minutes or until golden brown. Gently, flip the burgers and cook for about 3-4 minutes or until the salmon burger's internal temperature reaches between 125ºF and 130ºF (for medium rare)
- Toast the buns in the oven or toaster oven and serve.
Air Fryer Salmon Burgers
- Spray the air fryer basket with oil. Place the salmon patties in the prepared basket, leaving some space between each burger.
- Set the air fryer temperature to 350 degrees Fahrenheit. Cook burgers for 3-4 minutes then, flip the burgers and cook for about 3-4 minutes or until the salmon burger's internal temperature reaches between 125ºF and 130ºF (for medium rare) Remove patties from the air fryer.
To Serve:
- Place the salmon burgers on the toasted buns (you can also use lettuce leaves if preferred), top with the creamy aioli and your favorite toppings.
Notes
- Prevent Burgers from sticking: When grilling, oil the grill grates and brush a bit of oil over each burger patty. This prevents the burgers from sticking.
- Use a Food Processor or a Knife: To chop the salmon you can use a food processor (for convenience) or a knife. Both will do the job! Don’t over-process.
- Refrigerate Before Cooking: After forming the salmon patties, refrigerate them for at least 15 minutes before pan frying, grilling or air frying.
- Make Ahead: Salmon burgers can be made a day ahead of time. Keep them in a sealed container in the refrigerator until ready to cook.
- Storing: Leftover salmon patties can be stored in an airtight container in the refrigerator for up to 2 days.
- Freezing: Cooked and uncooked salmon burgers patties can be individually wrapped and stored in a freezer-safe resealable plastic bag or container in the freezer for up to 3 months.
Nutrition
Calories: 289 kcal, Carbohydrates: 12 g, Protein: 31 g, Fat: 13 g, Saturated Fat: 2 g, Polyunsaturated Fat: 6 g, Monounsaturated Fat: 4 g, Trans Fat: 0.01 g, Cholesterol: 79 mg, Sodium: 904 mg, Potassium: 761 mg, Fiber: 1 g, Sugar: 2 g, Vitamin A: 76 IU, Vitamin C: 2 mg, Calcium: 51 mg, Iron: 2 mg
