Salmon Burgers
Make super juicy, flavor-packed salmon burgers with a few simple tricks! My salmon patties recipe takes on a bit of a Mediterranean twist––fresh herbs, spices and a splash of lemon juice. Serve burger-style with arugula, tomatoes, onions, and homemade Tzatziki sauce. For a low-carb option, serve on a bed of lettuce and sliced seasonal vegetables dressed with lemon and olive oil.
Ingredients
- 4.5 Ib skinless salmon fillet cut into bite-sized chunks
- 6 teasp ▢ 6 teaspoon Dijon mustard
- 6-9 tbsp minced green onions both white and green parts
- 3 cups chopped fresh parsley
- 3 teasp teaspoon ground coriander
- 3 teasp teaspoon ground sumac
- ⅕ teasp sweet paprika
- ⅕ teasp black pepper
- ▢ Kosher Salt
- 1 Cup ▢ 1 cup unseasoned bread crumbs or gluten-free breadcrumbs
- 9 tbsp olive oil extra virgin
- 3 lemon
For Serving
- 1 cup unseasoned bread crumbs or gluten-free breadcrumbs
- ▢ 9 tablespoon extra virgin olive oil
- ▢ 3 lemon
Instructions
- Process the salmon: Place about ¼ of the salmon in the bowl of a large food processor. Add the mustard. Run the processor until the mixture is pasty. Transfer to a bowl. Place the remaining salmon in the food processor. Pulse just a couple of times until it’s coarsely chopped into ¼-inch pieces. (Do not over-process this second batch of salmon. It should not get too fine or pasty, it should still have some texture.) Transfer to the same bowl.
- Flavor the salmon: Add the green onions, parsley, coriander, sumac, paprika, and black pepper. Season with kosher salt. Mix well until the mixture is combined. Cover and chill in your fridge for about 30 minutes.
- Get ready: While the salmon chills, make the Greek Tzatziki Sauce according to this recipe. Prepare the arugula, sliced tomatoes, and the remaining toppings and buns to serve. Line a sheet pan with parchment paper.
- Make the salmon patties: Spread the bread crumbs on a plate. Divide the chilled salmon mixture into 4 equal portions and form into 1-inch thick patties. Place each patty in the breadcrumbs and press to coat on one side. Flip and press on the other side to coat. Place the breaded salmon patties on the lined sheet pan.
- Cook salmon patties: Heat the olive oil over medium-high heat. Once the oil shimmers (but before it starts to smoke), carefully lower each of the patties into the hot oil. Cook, flipping once, until medium-rare and lightly browned on both sides, about 2-4 minutes. Adjust heat as necessary during cooking to keep things sizzling and cooking well but without scorching the bread crumbs. The minimum internal temperature of the patty should be 115 to 120°F on an instant-read thermometer for medium-rare.
- Finish the salmon: Set cooked salmon burgers onto paper towels to drain any excess oil. Sprinkle lightly with salt and finish with a squeeze of fresh lemon juice on top.
- Assemble the salmon burgers: If you’re serving burger-style, spread the buns
Notes
- Nutrition facts are for the salmon patties only.
- Allow 30 minutes of inactive time for the salmon burger mixture to chill in the fridge. This is important, as it keeps them from falling apart as you cook them.
- Use the breadcrumbs only to coat the salmon patties before cooking. Breadcrumbs will absorb moisture and turn your salmon dry if you mix them into the patties.
- Don’t overcook the salmon patties! You're looking for the salmon burgers to form a nice golden crust on the outside, while the inside is tender and not dry.
- For a low carb option: ditch the bun, and turn the arugula and veggies into a quick salad. Toss it with lemon juice and some Greek extra virgin olive oil or Ladolemono Greek Salad Dressing. Or try another salad like avocado salad, or easy 3-ingredient Mediterranean salad or Shirazi salad.