Friends, today I'm sharing with you the ultimate salmon burger of all salmon burgers! Inspired by something I often order at Café No Sé, this burger is so satisfying and full of flavors that you wouldn't expect to go together, but really should.
Our inspired version is equally serious and consists of: 30 minutes! Or, if you prefer a 10-minute dinner, you can prepare the patties ahead of time and freeze them. Let’s make salmon burgers!
How to Make Salmon Burgers with Fresh Salmon
This burger was made like this: Fresh (or frozen) salmon For the best texture and flavor. I tried making it with canned salmon, but the quality was night and day!
To make salmon burgers with fresh salmon, peel and cut the fish into cubes. Place small amounts in a food processor and blend into a dough to help the mixture come together.
Next, add the remaining salmon cubes, green onions, fresh basil, bread crumbs, lemon juice, mayonnaise, Dijon mustard, and salt. This combination provides a beautiful balance of herbal flavor, brightness, and vitality!
After pulsing the mixture, it breaks down into the perfect salmon burger texture and is ready to be shaped into patties.
We cooked the salmon patties in a cast iron skillet to get a golden crust. You can also cook them in a nonstick skillet or on a well-oiled grill or grill pan.
Now, let's move on to the next one. really Good stuff — What's in a salmon burger?:
- Simple Homemade Cooking Sweet Chili Style Sauce Made with just 3 ingredients: honey, chili flakes, and rice vinegar. It's spicy-sweet-sour perfection!
- A simple kale apple salad with arugula, lettuce, other greens or a delicious Dijon vinaigrette.
- Mayonnaise (homemade or store bought)
- Tomato slices + avocado
This combination may sound strange, but take one bite and you'll feel the difference!
We think you'll love these salmon burgers! They are:
Herbie
Sweet and salty
Full of flavor
I am satisfied
Packed with protein (over 30g per serving!)
It's so delicious!
Served with salmon burger
This hearty burger pairs well with classic burger sides like French fries, sweet potato fries, and onion rings. It also pairs well with salads, including our Quick Kale Apple Slaw, which can also be used as a burger topping. and side!
More Salmon Recipes
If you try this recipe, let me know! Don't forget to leave a comment, rate it, and tag a photo on Instagram @minimalistbaker. Cheers, friends!
night soil 4 (Burger)
Prevent the screen from darkening
salmon patty
- 1 pound Boneless, skinless salmon, cut into 1-2 inch pieces (Wild if possible // We used salmon // If frozen, thaw and drain)
- 2 stem Green onion, trimmed and sliced thinly (2 leeks yield about 1/2 cup or 42g)
- 1/3 Pack the cup loosely Fresh basil
- 1/3 cup Panko breadcrumbs (gluten free if desired – we love Kikkoman)
- 2 A large spoon Lemon juice
- 1 ½ A large spoon mayonnaise (excluding eggs if necessary)
- 2 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- Avocado Oil (or other neutral, high temperature oil // for cooking)
Quick Sweet Chili Sauce (or (purchased in store)
- 2 A large spoon honey
- 1/2 teaspoon Red pepper flakes
- 1/2 teaspoon rice vinegar
- Salmon Patties: In a food processor, pulse 1/3 cup (67 g) salmon, scraping down the sides a few times, until a smooth paste forms.
Add the remaining salmon pieces, thinly sliced green onions, basil, bread crumbs, lemon juice, mayonnaise, mustard, and salt. Pulse until the salmon is slightly broken up and the mixture is cohesive, mixing with a rubber spatula every 2-3 pulses. It took us a total of 20 pulses to get the consistency we wanted.
Divide the mixture into 4 equal patties (~1/2-3/4 cup mixture per patty) and place on a plate. If too wet or hard to form, you can gradually add more breadcrumbs until they form easily. Optional: Chill for 10 minutes (or overnight). This will help the burgers hold their shape, but we didn’t think it was necessary.
- Kale Apple Slaw: Prepare the Kale Apple Slaw (if using). Or, you can substitute baby arugula, lettuce, or other greens for a shorter serving. Just wash and pat dry.
- When you are ready to grill the burgers, lightly coat a large cast-iron or nonstick skillet over medium heat with a thin layer of oil. Once hot, add the salmon burgers and cook until browned and cooked through, 3 to 4 minutes per side. Alternatively, cook on a well-oiled grill or grill pan.
Quick Sweet Chili Sauce: In a small bowl, whisk together the honey, chili flakes, and rice vinegar. Set aside.
Burgers are served on toasted buns. Recommended layering technique: mayonnaise on the bottom bun, salmon burger, tomato, sweet chili sauce, kale apple salad (or greens), avocado, top bun. Kale apple salad is a great side. Enjoy!
Store leftover ingredients separately. Salmon burgers will keep well in the fridge for 1-2 days or in the freezer for 1 month. Warm in the microwave or in a lightly oiled skillet over medium heat, covered. Kale apple slaw is best when fresh, but can be stored in the fridge for 1-2 days.
*Prep time does not include time to make the optional kale apple slaw.
* Inspired by the salmon burger. Coffee that I don't know about And modified in the following The New York Times.
*Nutrition information is a rough estimate based on 2 tsp avocado oil for cooking, 1 tbsp mayonnaise per burger, and 1 slice of tomato per burger, and does not include optional ingredients.
clothing material: 1 Burger calorie: 521 carbohydrate: 460 g protein: 30.5 g province: 24.8 g Saturated fat: 2.3 g Polyunsaturated fats: 2.6 g Monounsaturated fats: 4.1 g Trans fats: 0 g Cholesterol: 51 mg sodium: 832 mg potassium: 310 mg fiber: 6.6 g sugar: 13.8 g Vitamin A: 265 IU Vitamin C: 8.5 mg calcium: 96 mg steel: 1.7 mg
