salmon burger

You need to make these Salmon Patties from Delish.com. 

Best-Ever Salmon Patties

can salmon, drained

green onions, thinly sliced

tbsp. Chopped fresh dill

c. panko breadcrumbs

c. Mayonnaise

lemon juice

Dijon mustard

egg,

kosher salt

black pepper

extra-virgin olive oil, plus more as needed

Baby spinach,

I grew up eating salmon patties and have cooked several different recipes (including my own), but these are, by far, the absolute best salmon patties I’ve had...the search is over!
P.S. I cooked them in the air fryer and they came out great.

This turned out well, a little salty but that's prob my fault (I cut the recipe in half, didn't measure closely). Would add a red bell pepper next time. Served it with avocado slices and spinach, feta, almond salad.

OK, I just made these.  Followed recipe except instead of bread crumbs, I used potato flakes as a binder along with the eggs.  They are delicious.  I also agree, the mustard, dill  & lemon juice make these killer good!

As another user stated she grew up on salmon patties, I did, too. And these are the best I've made. Much to my horror I realized I was out if dill so I did my best and added some onion powder. Now that I taste them, I could have used celery salt. Nonetheless, this recipe is now going to be my go-to. Thank you!

I made the salmon patties and they are delicious. Will keep making them from now on. This was my first time.

Love the fresh dill and lemon juice.... I would use this recipe for crab cakes.... mustard was a nice touch but the amount  little too much for my family taste ...reducing the amount of mustard nxt time...I also added finely chopped red pepper.... doubled the recipe, easy FAST to make...freezed the patties  .. trying to be healthier ..Will be serving with grits  for breakfast replacing bacon & sausage... lunch topping a salad or a sandwich replacing deli meat

Really good flavor, I did add 1/8 teaspoon of <strong>Slap</strong> Ya <strong>Mama Seasoning </strong>

made these last night. I used fresh salmon that I cooked in the oven. served over butter lettuce. Absolutely wonderful!!! fantastic, EASY, delicious recipe!

had everything but lemon juice and dill( which ill pick up next time) and they turned out excellent..
Thanks for sharing !

Had been searching for the best recipe for Salmon Patties & found this recipe to be perfect. I used red onions, omitted green peppers & added fresh basil & parsley as I didn't have dill & they were perfect.  Will make them again soon & will try red or yellow peppers & fresh dill.

I made this recipe for the first time today. It reminded me of my mother. When I was young she made Salmon Patties often. I would not have thought to serve them over baby spinach. It was delicious. Thank you for that suggestion.

I just made this for the first time. I used almond flour in place of the panko bread crumbs (same amount), Greek yogurt instead of mayo (same amount), and the onions were eliminated because they don’t agree with my husband or I.  They were delicious. My husband doesn’t even care for salmon, but after only one bite his response was “we can have this again”! I definitely will.

Love the ability to make substitutions. Had no green onions, used regular, had no dill, used parsley. This made for a very tangy tasty bite.  Did roll in cornmeal for crunch. Will be making this again.

https://streaming.hearstdigitalstudios.com/89e3a805-c3a1-4abd-84c4-8c325d9e7eda/video_rover_16x9_1080p_hd_1585237774_66856.mp4

These Amazing Salmon Patties Come Together In No Time

Soy-Glazed Salmon Burgers With Ginger Lime Aioli

mayonnaise

sour cream

garlic,

ginger

lime juice

salt

soy sauce

honey

rice vinegar

cornstarch

plus 1 glass chilled Sutter Home Sauvignon Blanc

aioli

Asian hot chili sauce

salmon fillets, chopped finely

mint leaves

bread crumbs

Vegetable oil

sesame buns, split

cucumber, peeled, seeded, and julienned

Radish or soy bean sprouts

Soy-Glazed Salmon Burgers with Ginger Lime Aioli

Prepare grill with a medium fire for direct-heat cooking. In a small bowl, combine aioli ingredients. Reserve 2 tablespoons for burgers and chill remainder until serving time.

Combine soy sauce, honey, and rice vinegar in a small, heavy saucepan. Mix cornstarch and 1 tablespoon wine in a small bowl until smooth and add to soy mixture. Place over grill and stir mixture until glaze boils and thickens slightly, about 3 minutes. Meanwhile, sip a glass of Sutter Home Sauvignon Blanc, saving remainder for grilling. Set glaze aside. In a large bowl, whisk together egg, aioli, sour cream, lime juice, and chili sauce. Stir in salmon, onion, mint, bread crumbs, and salt to combine. Coat hands with vegetable oil and form 4 patties. Brush grill with vegetable oil and grill patties until browned on bottom, about 3 minutes. Turn patties and brush cooked side with soy glaze. Cook 3 minutes, turn, and brush other side with glaze. Grill just until done, about 4 to 6 minutes, turning and brushing with glaze frequently. During the last few minutes of cooking toast buns, cut side down, on outside of grill. Place cucumber strips on bottom half of bun, top with burgers, aioli, and bun tops. Garnish with sprouts, if desired.

I used canned salmon and OMG these burgers are delicious!!

The complexity of this recipe reflects the complexity of the flavors. The mellow salmon brushed with the sweet salty glaze topped with the zesty aioli was simply a masterpiece in your mouth! To make life easier I just pulsed chunks of fresh salmon in the food processor, just be careful not to over process. I've passed this recipe onto friends and plan to use it for always.

based on other people's reviews, I took the egg down to egg white to eliminate the wetness. However, I will NOT use canned salmon, and the flavor of this recipe was not worth the skinning and fine chopping of the salmon.  It may not be as low in fat, but salmon patties from left over cooked fillets are much more flavorful and faster and easier!! The alioli is good- it  will be good with steamed artichokes too.   I don't mind a lot of work, but the end result must show it

I thought these were outrageously good and the combo of soy glaze, aoili and the salmon was just amazing---but--I followed the recipe to the tee and my burgers feel apart and were difficult to flip on the grill--short of using more bread crumbs which I dont' want to do--any other ideas??

Moist, great taste, fantastic alternative for salmon cooking if you are tired of cedar plank...

We really enjoyed these salmon burgers - as did our dinner guests.  The aioli was especially tasty, but these burgers could stand alone and still be tasty.

This was a lot of work for a weeknight meal but sooooo worth it.  What a wonderful combination of flavors!  However, the patties were way too soft and impossible to flip over, so I just sort of "re-smushed" them back into shape, finished cooking, and we spooned them onto the buns.  

Three minutes each side did seem a little too short, I ended up about five each.  I wonder - was the salmon supposed to be pre-cooked?  

I made oven-roasted potatoes to go with, and we used the aioli as a dip.  Wow, too good!

I'll make these again but may adjust the ingredients so my patties aren't so wet.

Delicious and pretty easy to make.  Make sure you chop the salmon finely - I used a cleaver and pounded it for a few minutes.  Didn't have anymint, so I substituted fresh cilantro and they turned out great.

These were just terrific. It didn't need as much egg, in my opinion, as the recipe called for. I reduced the egg by quite a bit and think next time I'll also cut back on the crumbs to save some calories. I served mine with english cucumber, sauteed mushrooms and pickled ginger as well as the aioli.

Perfect Salmon Burgers

salmon

dijon mustard

lemon

cayenne pepper

scallions, chopped

panko (Japanese breadcrumbs)

salt and black pepper

extra-virgin olive oil,

brioche buns, split

Tartar sauce and arugula, for topping

Food stylist: Stephana Bottom
Prop Stylist: Leslie Siegel 

Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste. Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined. 

Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes. 

Preheat the broiler. Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt. 

Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and arugula.

I used 14.5 oz canned Salmon, reduced ingredients proportionately and pan fried in butter over med heat until golden.<div>I dont like fish, but these were really good! </div>

Too tired to deal with the food processor and cleaning after so minced the salmon by hand, otherwise stuck with the recipe and loved the flavor. Did like having the chunks of salmon and will probably not use the processor next time either. May incorporate the panko into the mixture and use an egg to bind in hopes of a less delicate burger and crispier exterior.

Simple &amp; delicious.  I made a siracha mayo instead of tartar sauce.  YUM!

I added a little dill and made these into sliders (so it made 8 instead of 4 and served them on toasted hawaiian dinner rolls.  They were amazing and even my 14 year old daughter who is the pickiest eater in the world and won't try anything liked them.  I also used a little onion and parsley powder instead of the scallions because I was trying to get my daughter to try something new and knew she'd turn her nose up to seeing the green scallions.  I also, tossed them into the freezer for 10 minutes before frying them because I didn't want to wait 30 minutes for the suggested refridgeration and they held together perfectly once put into a hot pan.  Great recipe!!

These burgers were so easy to make and SO TASTY!!!  I usually make some kind of modification after I try out a new recipe...but I had to make no change to this one!

Although I have saved many salmon burger recipes this is the first one I've ever made! It was delicious, easy and I would definitely make again. My variations were I did 15 minutes in the freezer (versus the 30 in the fridge), and I added an extra tablespoon of panko in the mix and had no issues with them falling apart. I saved this and will definitely make them again!

Followed this recipe exactly, it turned out PERFECT!  I had always been curious about salmon burgers but never was brave enough to try making them.  I will be making these often now.  Everyone at the table was impressed.

Easy to prepare. Very tasty and flavorful. Can't wait to make them again!

Moist, tender and flavourful as written. A keeper. Falls apart semi-easily, just handle with care. 

Homemade fresh salmon burgers topped with a slightly spicy cajun style remoulade sauce. These burgers are hearty, filling, and easy to make. Serve them in hamburger buns or with a salad!

Salmon Burgers with Cajun Remoulade Sauce

shallot, minced

red bell pepper, minced

celery, minced

parsley, chopped

capers, roughly chopped

EACH minced garlic and lemon juice

panko breadcrumbs + more (see notes)

½ teaspoon EACH seafood seasoning AND cayenne

oil,

scallion, chopped

garlic

creole mustard (or dijon)

EACH hot sauce AND lemon juice

horseradish

CAJUN REMOULADE SAUCE: In a small bowl, combine...

CAJUN REMOULADE SAUCE: In a small bowl, combine all the ingredients for the sauce. Stir and season with salt and pepper to taste. Refrigerate until ready to use.

SALMON BURGERS: In a medium skillet heat 1...

SALMON BURGERS: In a medium skillet heat 1 tablespoon of olive oil over medium heat. Add the minced shallots, red bell peppers, and celery and cook for 3-5 minutes. You want to just soften the veggies. Remove the veggies to a small plate or bowl, allow to cool for several minutes.

Add the salmon to a food processor and...

Add the salmon to a food processor and pulse 2-3 times or until the salmon is well chopped and slightly sticky. Remove the salmon to a medium bowl, stir in the cooled shallot mixture, parsley, capers, garlic, lemon juice, mayo, panko, seafood seasoning, cayenne, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Combine until the mixture is evenly mixed. Divide the mixture into 6 patties. Place 2 tablespoons panko on a plate and place the patties on top. Sprinkle with another tablespoon of panko and press the patties gently.

Heat a small amount (about 1-2 tablespoons) of...

Heat a small amount (about 1-2 tablespoons) of oil in a skillet over medium-high heat. Fry the salmon patties 3 at a time (or 1-2 depending on the size of your skillet), flipping once after 3-5 minutes. The patties should be golden and crispy on the outside and cooked to preference on the inside. Feel for firmness if you prefer a fully cooked patty.

Serve the burgers in burger buns with your...

Serve the burgers in burger buns with your favorite fixings and the cajun remoulade sauce OR over a bed of greens for a fresco style burger!

In this tested recipe you&#039;ll learn how to make your own flavor packed homemade salmon burger or sausage. Perfectly seasoned, the it can either be made into burger patties, stuffed links, tubeless links, or meatballs. The secret ingredient is the rolled oats. They hold it together. Cook it reverse sear to keep it from sticking to the grates. Try serving it on a crusty bun with flavored mayo (we like sesame mayo), onion, lettuce, and tomato.

Salmon Burger And Sausage Recipe

raw fresh boneless skinless salmon

oats

carrot

onion

lime zest and juice

mint

Marietta's Fish Rub

chipotle powder or other ground hot chile

Morton coarse kosher salt

olive oil

buns

brown toasted sesame oil

tomato

lettuce

Study. Before making sausage, please familiarize yourself with best practices as described in our article on The Science Of Sausage Making.

Shred the carrot on the large holes of the box grater. Peel and chop finely the onion. Chop the mint fine.

Toppings. Mix the mayo and sesame oil together and put them in the fridge. Slice the tomato and onion.

Slice the fish into cubes removing all bones. Place it on a plate or pan in the freezer, along with the grinder parts that will contact the meat. Leave it there for about 20 minutes until it is firm but do not let it freeze. This makes grinding easier.

Grind the meat with a 1/4-inch die or you can do this in a food processor. Don&#039;t overgrind. Leave it a bit coarse. If you don&#039;t have a grinder, you can use a food processor but don&#039;t turn it to pulp.

Mix in the rest of the burger ingredients except the olive oil.

Taste. Pinch off a small piece of the sausage and cook it in a frying pan, let it cool and taste to see if the seasoning is to your taste. Add more salt or chile if you wish.

Form it into patties, meatballs, skinless tubes, or encase it with clean wet hands.

Chill. Put the patties in the fridge for about an hour to chill them. This helps keep them from crumbling. You can then  store it in the fridge for a day at the most, or in the freezer for about a month.

Grill. Fire up your grill in two zones and shoot for about 225°F in the indirect zone. Grill the cut faces of the buns until they turn amber.

Smoke. Throw some wood on the direct zone and get some smoke rolling. Put the burgers or links on the indirect side and let them slowly come up to about 120°F. This will firm the surfaces so when you move them to the direct heat side they won&#039;t stick to the grates.

Sear. Move them to the direct infrared zone and sear them on both sides. Take them off at 130°F.

Serve. Slather the sesame mayo on both sides of the bun, top with the burger, lettuce, tomato, and onion.

Thai-style Salmon Burgers are deliciously inspired by Thai fish cakes, made with fresh Alaska king salmon and served with a sriracha aioli! Salmon fishcakes are also delicious on their own!

Thai Salmon Burgers

lbs Alaskan salmon

scallions (both green and white parts finely chopped)

cilantro (finely chopped)

red curry paste

sriracha (more or less to taste)

rice flour

olive oil (for cooking)

Sriracha (more or less to taste)

pineapple (fine diced)

red onion (finely diced)

scallion (finely chopped)

serrano pepper (finely diced (substitute with jalapeno if you want less spice))

cilantro (freshly chopped)

sesame oil

Slice the salmon into 1-inch chunks; it doesn’t have to be perfect since you’ll be finetuning it in the food processor. Take a quarter of the salmon and place it in the food processor. Pulse the salmon until smooth. Add the remaining salmon to the food processor and pulse 3-5 times, taking care to keep the texture of the salmon, you want it to look like coarse ground beef, about 1/4 inch pieces, and not too smooth. Transfer the salmon to a bowl.

In a small bowl, mix together the scallions, cilantro, mayonnaise, red curry paste, sriracha, and salt. Add to the salmon and mix until well combined.

Divide the mixture into four equal parts (about 150 g each) and form into patties about 3/4 in thick. Place on a parchment-lined baking sheet, cover with plastic wrap and chill in the refrigerator for about 3 hours.

Make the salmon burgers

Stir together the mayonnaise, Sriracha and season to taste with salt and pepper. Keep chilled in the refrigerator until ready to use.

Make the sriracha aioli

In a large bowl, stir together the pineapple, onion, scallion, serrano (or jalapeno) pepper, cilantro, lime juice, red curry paste, and sesame oil. Keep chilled in the refrigerator until ready to use.

Make the pineapple salsa (if making)

Heat the olive oil in a non-stick skillet over medium heat. Lightly dust the salmon burger with rice flour and tap off the excess. Place in the skillet and cook for about 3-4 minutes per side.

Serve the burgers immediately on buns with sriracha aioli, fresh greens, and pineapple salsa (if using).

Cook the salmon burgers

Smoky, spicy chipotle adds just the right amount of kick to these hearty salmon burgers, and the cilantro lime sauce is so cooling and flavorful - it adds the perfect touch.

Chipotle Salmon Burger with Cilantro Lime Sauce

garlic (pressed)

chipotle chile (finely minced)

tbsp adobo sauce ((from chipotle can))

tbsp cilantro (fresh chopped)

eggs (beaten)

panko bread crumbs

salt and pepper (to taste)

lime (juice)

tsp salt

Put the salmon, onion, garlic, chipotle pepper and sauce, cilantro and lemon juice in a large bowl and mix well with a fork.

Add the beaten egg, salt, and pepper and stir to incorporate, then stir in the bread crumbs and mix well.

With your hands a bit moistened, form into 4 or 6 equal sized patties, put them on a plate and refrigerate for about 30 minutes.

Heat a heavy bottomed skillet over medium heat, cover the bottom with a thin layer of olive, and when the oil is hot add the patties and cook for about 5 minutes per side - until crispy.  (you can cook 2 or 3 at a time, and keep the cooked ones warm in the oven until all are done)

to make the burgers:

Whisk together the mayo, sour cream, cilantro, lime juice and salt until well combined.

Toast some good buns in the oven or on a griddle, top with lettuce, tomato and avocado, then the salmon burger and drizzle well with the sour cream sauce.

to make the sauce:

Summer is burger season and these salmon burgers are pretty much healthy (minus the bun). They’re topped with avocado (naturally), pickled red onions for a zip and a harissa mayo because I wanted to be fancy.

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Top 10 salmon burger recipes from across the web

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

Top Tags

Best-Ever Salmon Patties

Soy-Glazed Salmon Burgers With Ging...

Perfect Salmon Burgers

Salmon Burgers with Cajun Remoulade...

Salmon Burger And Sausage Recipe

Thai Salmon Burgers

Chipotle Salmon Burger with Cilantr...

Spiced Salmon Burgers

The Ultimate Salmon Burger (30 Minu...

Easy Salmon Burger Recipe

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