Best Salmon Burger Recipe With Fresh Salmon
Best Salmon Burger Recipe - A juicy salmon patty made with fresh salmon, and seasonings, and topped with a blend of fresh greens, red onion, tomato and a generous dollop of homemade spicy mayonnaise. We like to serve these burgers inside a soft toasted bun or for a healthy dinner option over rice, mashed potatoes or cauliflower rice. Simple ingredients, yet so much flavor!
INGREDIENTS
- 1 pound salmon fillet, skin and bones removed
- 1 cup breadcrumbs or panko, divided, gluten free
- 1 medium brown onion, diced
- ⅓ cup oil, extra virgin olive oil
- 2 tablespoon mayonnaise
- 2 teaspoon fresh lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon ground paprika
- 1 pinch cayenne
- 2 teaspoon parsley or cilantro, chopped
- salt to taste
- black pepper to taste
For Serving (customzie with your favorite burger toppings)
- 1 tablespoon mayonnaise for each burger
- 2 teaspoon hot sauce such as Sriracha, a for each burger
- 6 Burger Buns, gluten free if desired
- 2 cups Lettuce, a choice of micro greens, kale, spinach
- 1 large red onion
- 2 medium Roma tomatoes
INSTRUCTIONS
- Cut salmon into smaller chunks and put it into a container of a food processor. Turn it on and let it run until the mixture becomes pasty, stopping to scrape down the sides if needed.
- Once done, add mayonnaise, 4 tablespoons of breadcrumbs, salt, pepper, lemon juice, mustard, cayenne, onion to the food processor. (If using parsley, add it in there now). Pulse a few times until all the ingredients are combined.
- Add the remaining breadcrumbs to a medium bowl. Divide ground salmon mixture into 6 equal parts or 4 large and gently form into balls. To make it easier (they can be slightly sticky but should shape nicely) have a small bowl with warm water next to you to dip your fingers in it. Once the balls formed, dip each patty into breadcrumbs and flatten slightly.
- Warm-up ⅓ cup oil over medium-high heat in a large skillet and once hot fry patties on both sides until crisp and golden brown (about 2-3 minutes per side). You may need to do it in batches. Transfer the patties to a plate lined with paper towels to drain the excess oil.
- Squeeze fresh lemon juice on each patty before serving (optional).
- Assemble the burgers with favorite lettuce and vegetables, add mayonnaise and a drizzle of hot sauce on both bottom and top buns, serve while warm.
VIDEO
NOTES
- Nutrition is calculated without the buns and toppings.
- Salmon - fresh or frozen. For a quick solution, you can use leftover salmon, or canned salmon (well-drained prior). If the salmon is pre-cooked, you'll have to watch the patties and cook them for a little less. Salmon alternatives: any white fish fillets is what I'd normally go for, such as haddock or tilapia. But for best results always use fresh raw salmon.
- These salmon burger patties can be made without a food processor, a good sharp knife will be handy. Chop the fresh fish into small cubes.
- To Store. Wrap each patty with plastic wrap or spread it out on a baking sheet/larger food container and divide each patty with a cut-out circle sheet of parchment paper. It will prevent patties from sticking to each other. For a fresher taste, store the patties uncooked for 3-4 days in the fridge.
- These salmon patties freeze beautifully. Make a bunch of patties, cook only how much you need, and freeze the rest.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 466kcalCarbohydrates: 39gProtein: 22gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 45mgSodium: 359mgPotassium: 666mgFiber: 3gSugar: 6gVitamin A: 6059IUVitamin C: 21mgCalcium: 108mgIron: 3mg
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