Salmon burgers are a terrific summertime substitute for beef burgers and a great way to include more fish in your diet. You’ll find that these patties are simple to make and can conveniently be cooked using different methods, all resulting in flavorful results.
Salmon also has the extra benefit of being high in heart-healthy omega-3 fatty acids as well as immune-boosting qualities. So, if you’re searching for a new grilled recipe that is both easy and delicious, give this recipe a try.
Pay attention to our cooking instructions, as well as timing guidelines and helpful tips for the best results.
Salmon Burgers Nutrition Facts
Tips for Cooking Salmon Burgers
The following tips and suggestions are necessary to keep in mind when cooking salmon burgers, so pay close attention:
Exclude breadcrumbs from the patty mixture – When you add the bread crumbs to the salmon mixture while mixing it up, together with the spices and herbs, the bread crumbs tend to absorb all the moisture in the patties, making them dry and rather unpleasant.
As a result, rather than mixing breadcrumbs with the patties while mixing them, use the bread crumbs to cover the uncooked but already formed salmon patties before cooking them. Do this at the very end, just before cooking. The salmon will have a gorgeous crust on the exterior while remaining juicy on the inside when cooked in this manner.
Chill the mix – Before cooking, it is advised that you chill the salmon mixture for around 30 minutes. This will make the formation process for the salmon patties much easier, and it will also keep them from coming apart while cooking.
Do not overcook – It’s crucial to avoid overcooking salmon patties, no matter the chosen method of cooking (whether baking, grilling or pan-searing). Cooking your salmon burgers on the stovetop, for instance, should only take about 5 minutes, give or take, depending on their size. The salmon patties, ideally, should have a golden brown exterior and a pink interior.
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Cooking Time for Salmon Burgers
Ideally, you should follow the timing guidelines in the table below in order to get the best results with salmon burger recipes:
|Cooking procedure||Cooking time|
|Cooking salmon burgers on the stovetop over medium-high heat||2 to 4 minutes|
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- 1½ lb of skinless salmon filet, cut into chunks
- 2 teaspoons of Dijon mustard
- 2 to 3 tablespoons of minced green onions
- 1 cup of chopped fresh parsley
- 1 teaspoon of ground coriander
- 1 teaspoon of ground sumac
- ½ teaspoon of sweet paprika
- ½ teaspoon of black pepper
- Kosher Salt
- Italian breadcrumbs for coating, about ⅓ cup or so
- ¼ cup of extra virgin olive oil
- 1 lemon
Salmon Burger Toppings
- Tzatziki Sauce
- 6 ounces of baby arugula, you may add more as you please
- 1 red onion, sliced
- Bread of your choice, optional, some good options are whole wheat buns or Italian ciabatta rolls
- In the bowl of a big-sized food processor, put about a quarter of the salmon. Toss in the mustard. Process the ingredients until you get a pasty mixture. Move this mixture into a mixing basin.
- Pulse the remaining salmon a couple of times inside the food processor; do this until the salmon is finely chopped into ¼-inch bits (make sure not to over-process this second salmon batch; the results should neither be too fine nor pasty, they should still possess a bit of texture.) Into the same bowl, you put the first batch, transfer this mixture from the food processor.
- Add in the green onions, parsley, and seasonings (sumac, black pepper, coriander, paprika) at this stage. Using kosher salt, season the mixture to taste. In a large mixing bowl, blend all of the ingredients until they are completely incorporated. Refrigerate for ½ an hour, making sure to keep it covered.
- Prepare the toppings while the salmon chills. You can also take advantage of this period to make the Greek Tzatziki Sauce, follow your preferred recipe for the best results.
- To serve, prepare the sliced tomatoes, arugula, and other toppings as well as the buns.
- Remove the salmon mixture from the fridge when ready. Divide the mixture into four equal pieces. Make 1-inch thick patties out of the mixture.
- On a plate, spread bread crumbs. Place each burger patty on the plate containing the breadcrumbs, coat the patties on one side, then turn them over and cover the other side. Place the breaded fish patties on a parchment-lined sheet pan.
- It’s now time to cook the salmon patties. Pour 3 tablespoons of extra virgin olive oil in a pan, then get it heated up to a shimmering consistency; do this over medium-high heat but ensure that the oil doesn’t smoke.
- Carefully lower each patty into the pan and cook them for about 2 to 4 minutes. Flip the patties once, then keep cooking them until they become lightly browned on the two sides and medium-rare within. Adjust the heat source as necessary during cooking to ensure that the patties keep sizzling and cooking properly, but make sure not to burn the bread crumbs. For medium-rare salmon patties, the minimum internal temperature should be 115 to 120°F; confirm this using an instant-read thermometer.
- Place the cooked salmon patties on paper towels to absorb any excess oil, then season with some Kosher salt if desired. Top the patties with a squeeze of fresh lemon juice for some zesty goodness.
- Assemble in buns that have been prepped ahead of time. This is also the time to add Tzatziki sauce so spread them over the buns. Layer the arugula, tomato, and onion pieces on top of the salmon, then enjoy your meal.
This recipe for salmon burgers is delicious and satisfying, and is a good option to try if you want a burger but don’t want to eat meat. It’s also a quick-cooking recipe; the entire cooking duration is 19 minutes, including a prep time of 15 minutes and an active cook time of 4 minutes.
If you want more recipe ideas for salmon burgers, then you need to check out this video recipe for some great inspiration.