grilled salmon burgers

The secret to perfect salmon burgers is how you chop the salmon and avoid overcooking. These burgers are fresh, juicy and can be made on the stove or grill!

Salmon Burgers

salmon

herbs

Greek yogurt

lemon juice

salt

ginger

black pepper

extra virgin olive oil (plus additional as needed)

white vinegar

garlic powder

Buns or lettuce cups

Arugula (optional)

tomato (optional)

Dice

Place the salmon in a cutting board and cut crosswise into very thin, ¼-inch strips. Now, take a second pass at cutting, going over the pieces in the opposite direction so that you cut the strips into a dice. Continue cutting the salmon until the pieces are very small, about 1/8- to 1/4-inch each. (Be patient. Moist, tender patties will be your reward.)

Combine

Transfer the salmon to a large mixing bowl. Add the herbs, Greek yogurt, lemon juice, salt, ginger, and black pepper. With a fork, mix to combine.

Compact

Divide the mixture into 4 equal portions. With your hands, compact each portion into a patty that is about 1-inch thick. They might not hold together at first, but keep squeezing. Place the patties on a parchment-lined baking sheet or large plate. Refrigerate for at least 15 minutes or cover with plastic and refrigerate for up to 1 day.

Whisk

While the burgers chill, prepare the sauce: In a medium bowl, whisk together the Greek yogurt, vinegar, herbs, garlic powder, and salt. Refrigerate until you are ready to serve.

Cook

Heat a nonstick skillet over medium-high heat. Add ½ tablespoon oil. Once the oil is hot and shimmering, gently lower the salmon patties onto it. Cook on the first side until crisp and golden brown, 4 to 5 minutes. Gently flip burgers and cook on the second side until crisp and the burgers register 145 degrees F on an instant read thermometer, about 4 minutes more.

Serve

Serve the burgers immediately (on buns or inside of lettuce cups), topped with lots of the sauce and a sliced tomato if you like.

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Fresh and fast salmon burgers that you make yourself with a creamy avocado salsa topping!

Grilled Salmon Burgers with Avocado Salsa

salmon fillet

panko crumbs (See above substitutes

green onions (chopped)

poblano pepper (seeded and chopped)

lemon

pepper

avocado

Skin and chop salmon fillet.

Put in large bowl.

Add panko, poblano,egg, green onion, lemon or lime juice, salt and pepper.

Mix well.

Heat indoor grill pan or outdoor BBQ to medium high heat.

Cook for about 4 minutes on each side until cooked through.

Avocado Salsa

Combine all ingredients in medium bowl

Top burgers with salsa. Serve with or without bun.

These were amazing!  We loved them. Absolutely will make again. Thanks!!

Yummy &amp; healthy.  I didn't have fresh salmon so subbed two cans of wild caught salmon, which made burgers a little bit dry.  Served over a dollop of sricha aoli with a side of roasted veggies.  Will definitely make again!

Hands down, my go-to recipe! I put some vegan mayo and siracha on a fresh brioche bun (from wegmans) and usually serve with corn on the cob. I am not a good cook, but somehow, I have great success with many of your recipes!! I even made one of the Mexican skillets as a vegan meal (used beyond burger instead of the real stuff) and my husband had no idea and loved it. Thanks for helping me out!

I made these for dinner last night and my husband and I loved them! Thanks for the recipe! It will definitely be added to our favorites. We ate them with homegrown black-eyed peas, homegrown green beans, and homegrown green tomatoes-fried. :)

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Top 2 grilled salmon burgers recipes from across the web

The most viewed grilled salmon burgers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Salmon Burgers

Grilled Salmon Burgers with Avocado...

The most viewed grilled salmon burgers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine