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Salmon Burgers
These are our all-time favorite Salmon Burgers, complete with a buttered and toasted brioche bun, a succulent and well-seasoned salmon patty, and the best tartar sauce. Add a handful of greens and a ripe avocado and be ready to have these burgers on permanent dinner rotation!
Servings 9 patties
Calories 131kcal
Cost $14.32
Ingredients
Patties
- 14-15 ounces cooked salmon (Note 1)
- 1 cup Panko breadcrumbs
- 1 large yellow (or red) onion
- 2 large eggs
- 1/2 teaspoon each: garlic powder, paprika
- 6 tablespoons chopped fresh herbs (we like a combo of chives, parsley, & dill)
- 2 tablespoons lemon juice, plus 1 tsp zest
- 1/2 cup grated Parmesan cheese (Note 2)
- 2 tablespoons full-fat mayonnaise
- Salt & pepper, olive oil for pan-frying, additional lemon for serving
Sauce
- 2 tablespoons lemon juice, plus 1/2 tsp zest
- 1/2 cup full-fat mayonnaise (Best Foods/Hellman's preferred)
- 1-1/2 tablespoon sweet pickle relish
- 1 tablespoon finely chopped fresh dill
- 1/2 teaspoon each: Worcestershire sauce, Dijon mustard
For Serving
- Brioche buns & softened butter, arugula & baby spinach mix, fresh lemon wedges, 1 large ripe avocado (Note 3)
Instructions
- PREP: Peel off outer layer of onion and grate on the large holes of a box grater. Measure to get about 1 scant cup grated onion. Finely dice the parsley, chives, and dill; measure after being diced to get 2 tablespoons of each. Zest and juice a lemon. Drain salmon, discarding any bones and skin, and set aside for now. Set out a large sheet pan and line with parchment paper; set aside.
- PATTIES: In a large bowl, combine all of the patty ingredients EXCEPT the drained salmon. Season to taste; I add 1/4 tsp each of salt & pepper. Mix well and then add in the salmon. Gently mix, leaving the salmon in flakes instead of mixing until it disintegrates. See Note 4 for troubleshooting. Once ingredients are incorporated, use a 1/3 cup measuring cup to scoop up the mixture and pack it tightly. Release the packed tuna mixture onto the prepared sheet pan and press down to form round patties that are just under the width of the buns and about 1/2 inch thick. Repeat with the rest of the mixture to get about 9 patties. Place the tray of patties in the freezer for 15-20 minutes (as long as it takes to make the tartar sauce and prep the rest of the burger ingredients!).
- SAUCE: Combine all of the ingredients in a small bowl. Season to taste with salt & pepper (I add 1/8 tsp of each). Mix well, taste, and adjust to personal preference. Refrigerate until ready to use (great sauce to make ahead of time -- it only gets more flavorful as it sits).
- COOK PATTIES: Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Carefully take patties from the freezer into the pan and cook until nicely browned, about 3 to 4 minutes on each side. (I use a sharp metal turner so they don't break apart!) Transfer cooked patties to a paper-towel-lined plate, repeating until all patties are cooked, wiping out the skillet, and adding more oil as you go. (Want them all cooked at once? See Note 5).
- ASSEMBLE: Toast the buns (Note 6). Place the bottom of the bun on a plate and spread on some tartar sauce. Add a handful of the greens then the patty. Top with a thinly sliced avocado. Add sauce to the top bun. Press together and enjoy promptly. Yum!
Video
Notes
Note 1: Salmon: Fresh salmon (already cooked) works well -- just flake it first; make sure you have 14-15 oz. Canned salmon is often more convenient -- this Spruce Eats breakdown is helpful; we tested these patties with their favorite: Wild Planet® (great flavor, skinless, and boneless!) and also with their best budget salmon -- Bumble Bee® Pink Salmon (great for the price, but does have skin and bones to pick out).
Note 2: Parmesan cheese: Parmesan from a can will be too salty and overpowering in these patties. Use the freshly grated type with the sandy consistency you'll find at the store. Here’s exactly what we use.
Note 3: Burger toppings: We love a good ripe avocado on these burgers. Can't find a ripe avocado? We love having these perfectly ripe avocado minis on hand. Grab the pack that lists Hass avocados as the only ingredient instead of getting the guacamole blends.
Note 4: Trouble-shooting: If the mixture is coming up dry, add a touch more mayo. Too wet? Add a touch more panko or stir the mixture a little more. Patties should be more on the moist side and can be prone to falling apart (depending on the salmon used), which is why it's important to tightly compact the mixture, shape compressed patties, chill the patties, and handle them delicately.
Note 5: Bake patties: We prefer these patties sautéed, but if you want them all done at the same time you can't beat baking! Preheat the oven to 425 degrees F. Drizzle on 2 tablespoons vegetable oil (not olive oil -- it burns) and heat the pan for 1 minute. Add patties in a single layer with plenty of space and then bake for 12-15 minutes. Flip and bake another 4-6 minutes. Remove from the oven and serve promptly.
Note 6: Toast the buns: This adds tons of flavor and keeps the buns from getting soggy too quickly. Spread softened butter generously on the insides of the bun. Place them (butter side facing down) on a large pan or grill over medium heat. Toast buns about 30 seconds to a minute or until golden brown. Remove from heat (subsequent batches will be quicker as the pan continues to get hotter!)
Nutrition information does not include the tartar sauce or buns as amounts and bun brands will vary.
Nutrition
Serving: 1serving | Calories: 131kcal | Carbohydrates: 10.5g | Protein: 13.3g | Fat: 3.9g | Cholesterol: 25.7mg | Sodium: 198.4mg | Fiber: 0.8g | Sugar: 1.5g