Salmon Burgers
Ingredients
- 1 1/2 lb skinless salmon fillet
cut into bite-sized chunks
- 2 tsp Dijon mustard
- 2-3 tbsp minced green onions)
(both white and green parts
- 1 cup chopped fresh parsley
- 1 tsp ground coriander
- 1 tsp ground sumac
- 1/2 tsp sweet paprika
- 1/2 tsp black pepper
- Kosher Salt
- 1/3 cup unseasoned bread crumbs
or gluten-free breadcrumbs
- 3 tbsp extra virgin olive oil
- 1 lemon
- Tzatziki Sauce
- Baby arugula
- 1 red onion
sliced
- Toasted buns
like ciabatta or whole wheat
Directions
- 1
Process the salmon: Place about 1/4 of the salmon in the bowl of a large food processor. Add the mustard. Run the processor until the mixture is pasty. Transfer to a bowl. Place the remaining salmon in the food processor. Pulse just a couple of times until it’s coarsely chopped into 1/4-inch pieces. (Do not over-process this second batch of salmon. It should not get too fine or pasty, it should still have some texture.) Transfer to the same bowl.
- 2
Flavor the salmon: Add the green onions, parsley, coriander, sumac, paprika, and black pepper. Season with kosher salt. Mix well until the mixture is combined. Cover and chill in your fridge for about 30 minutes.
- 3
Get ready: While the salmon chills, make the Greek Tzatziki Sauce according to this recipe. Prepare the arugula, sliced tomatoes, and the remaining toppings and buns to serve. Line a sheet pan with parchment paper.
- 4
Make the salmon patties: Spread the bread crumbs on a plate. Divide the chilled salmon mixture into 4 equal portions and form into 1-inch thick patties. Place each patty in the breadcrumbs and press to coat on one side. Flip and press on the other side to coat. Place the breaded salmon patties on the lined sheet pan.
- 5
Cook salmon patties: Heat the olive oil over medium-high heat. Once the oil shimmers (but before it starts to smoke), carefully lower each of the patties into the hot oil. Cook, flipping once, until medium-rare and lightly browned on both sides, about 2-4 minutes. Adjust heat as necessary during cooking to keep things sizzling and cooking well but without scorching the bread crumbs. The minimum internal temperature of the patty should be 115 to 120°F on an instant-read thermometer for medium-rare.
- 6
Finish the salmon: Set cooked salmon burgers onto paper towels to drain any excess oil. Sprinkle lightly with salt and finish with a squeeze of fresh lemon juice on top.
- 7
Assemble the salmon burgers: If you’re serving burger-style, spread the buns with a bit of tzatziki sauce. Add the salmon, then layer on the arugula, tomato and onion slices. Enjoy!
Salmon Burgers
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Ratings & Reviews
Based on 77 ratings
Rating Breakdown
About this Recipe
Craving a salmon burger that's anything but bland and dry? Get ready to experience super juicy, flavor-packed patties with a vibrant Mediterranean twist, crafted easily right in your own kitchen. This recipe transforms simple ingredients into a truly satisfying meal that feels both wholesome and indulgent.
The brilliance of these salmon burgers lies in a few thoughtful choices that guarantee tenderness and big flavor. Instead of simply mashing, we work with finely diced salmon fillet, which preserves its flaky texture while ensuring a cohesive patty. The real magic, though, comes from our distinct Mediterranean seasoning, where fresh parsley, bright lemon, aromatic ground coriander, and tangy ground sumac meld together, delivering a complexity far beyond typical salmon patties.
Prepare for a truly satisfying meal where each bite offers a tender, succulent texture, a testament to properly prepared salmon. You'll taste the bright, herbaceous notes from fresh green onions and parsley, beautifully balanced by the warm, citrusy undertones of sumac and the subtle spice of paprika. These aren't just salmon patties; they're a flavorful journey that feels both wholesome and indulgently delicious, proving that healthy can be incredibly flavorful.
One of the best aspects of these salmon burgers is how easily you can tailor them. If you're looking for a gluten-free option, simply substitute the regular unseasoned breadcrumbs with gluten-free breadcrumbs as specified. For a lighter, low-carb meal, skip the toasted bun entirely and serve the patties on a bed of crisp lettuce with extra sliced seasonal vegetables and a generous squeeze of fresh lemon and a drizzle of olive oil. Feel free to adjust the amount of fresh herbs to your liking for an even more vibrant punch.
These versatile salmon burgers are perfect for a quick weeknight dinner or a more leisurely weekend lunch. Serve them classic burger-style on your favorite toasted ciabatta or whole wheat buns, topped with peppery baby arugula, thinly sliced red onion, and a dollop of cooling, homemade Tzatziki sauce. For a lighter presentation, they shine equally well atop a fresh salad, perhaps with some roasted potatoes on the side.