Friends, today we’re sharing the ULTIMATE salmon burger of all salmon burgers! Inspired by our go-to order at Café No Sé, this burger is SO satisfying and full of flavors you wouldn’t expect to go together but are truly meant to be.
Our inspired version is equally hearty and comes together in just 30 minutes! Or, if 10-minute dinners are more your style, you can prep and freeze the patties in advance. Let’s make salmon burgers!
How to Make Salmon Burgers with Fresh Salmon
These burgers are made with fresh (or frozen) salmon for the best texture and flavor. We tried making them with canned salmon, but it was a night-and-day difference in quality!
To make salmon burgers with fresh salmon, you’ll remove the skin and cut the fish into cubes. You’ll add a small amount of it to a food processor and blend into a paste, which will help the mixture hold together.
Next, you’ll add the rest of the cubed salmon along with green onions, fresh basil, breadcrumbs, lemon juice, mayonnaise, Dijon mustard, and salt. This combination ensures a beautiful balance of herbiness, brightness, and zing!
After pulsing the mixture, it will break down to the perfect salmon burger texture and be ready to form into patties.
We cooked the salmon patties in a cast iron skillet to achieve a golden exterior. You could also cook them in a non-stick skillet or on a well-oiled grill or grill pan.
Now, let’s get to the really good stuff — what goes ON these salmon burgers:
- A quick homemade sweet chili-style sauce made with just 3 ingredients: honey, red pepper flakes, and rice vinegar. It’s spicy-sweet-tangy perfection!
- Arugula, lettuce, other greens, or our easy Kale Apple Slaw with Zesty Dijon Vinaigrette.
- Mayonnaise (homemade or store-bought)
- Sliced tomato + avocado
This combination might sound odd, but you’ll feel otherwise after the first bite!
We have a feeling you’ll LOVE these salmon burgers! They’re:
Herby
Sweet + savory
Full of flavor
Satisfying
Protein-packed (30+ g/serving!)
& SO delicious!
What to Serve with Salmon Burgers
These hearty burgers go well with your classic burger sides like fries, sweet potato fries, and onion rings. They also pair well with salads, including our Quick Kale Apple Slaw, which doubles as a burger topping and a side!
More Salmon Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 4 (Burgers)
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SALMON PATTIES
- 1 lb boneless, skinless salmon, cut into 1- to 2-inch pieces (preferably wild-caught // we used sockeye // if frozen, defrost and pat dry)
- 2 stalks green onion, trimmed and thinly sliced (2 scallions yield ~1/2 cup or 42 g)
- 1/3 cup loosely packed fresh basil
- 1/3 cup panko breadcrumbs (gluten-free as needed — we like Kikkoman)
- 2 Tbsp lemon juice
- 1 ½ Tbsp mayonnaise (egg-free as needed)
- 2 tsp Dijon mustard
- 1/2 tsp sea salt
- Avocado oil (or other neutral, high heat oil // for cooking)
QUICK SWEET CHILI SAUCE (or store-bought)
- 2 Tbsp honey
- 1/2 tsp red pepper flakes
- 1/2 tsp rice vinegar
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SALMON PATTIES: In a food processor, blend 1/3 cup (67 g) of the salmon into a smooth paste, scraping down the sides a few times.
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Add the remaining salmon pieces, sliced green onions, basil, breadcrumbs, lemon juice, mayonnaise, mustard, and salt. Pulse until the salmon breaks down a bit and the mixture is cohesive, mixing it with a rubber spatula every 2-3 pulses. It took us about 20 pulses total to achieve the consistency we were after.
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Divide the mixture into 4 equal patties (~1/2-3/4 cup mixture per patty) and place on a plate. If they’re too wet/have trouble forming, you can add more breadcrumbs a little at a time until they’re easy to form. Optional: Chill for 10 minutes (or as long as overnight) — this can help the burgers hold their shape, but we didn’t find it necessary.
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KALE APPLE SLAW: prepare the kale apple slaw (if using). Or for a shortcut, you can sub baby arugula, lettuce, or other greens — just wash and pat dry.
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When ready to cook the burgers, heat a thin layer of oil in a large cast iron or non-stick skillet over medium heat. Once hot, add the salmon burgers and cook until browned and cooked through, 3-4 minutes per side. Alternatively, cook them on a well oiled grill or grill pan.
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QUICK SWEET CHILI SAUCE: To a small bowl, add honey, red pepper flakes, and rice vinegar and stir to combine. Set aside.
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Serve the burgers on toasted buns. Our recommended layering technique: Bottom of bun dressed with mayonnaise, a salmon burger, tomato, sweet chili sauce, kale apple slaw (or greens), avocado, top of the bun. The extra kale apple slaw is great as a side. Enjoy!
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Store any leftover components separately. Salmon burgers will keep well in the refrigerator for 1-2 days or in the freezer for 1 month. Reheat covered in the microwave or a lightly oiled skillet over low-medium heat until warmed through. Kale apple slaw is best when fresh but keeps for 1-2 days in the refrigerator.
*Prep time does not include making the optional Kale Apple Slaw.
*Inspired by the Salmon Burger at Café No Sé and adapted from the NY Times.
*Nutrition information is a rough estimate calculated with 2 tsp avocado oil for cooking, 1 Tbsp mayo per burger, 1 slice tomato per burger, and without optional ingredients.
Serving: 1 burger Calories: 521 Carbohydrates: 460 g Protein: 30.5 g Fat: 24.8 g Saturated Fat: 2.3 g Polyunsaturated Fat: 2.6 g Monounsaturated Fat: 4.1 g Trans Fat: 0 g Cholesterol: 51 mg Sodium: 832 mg Potassium: 310 mg Fiber: 6.6 g Sugar: 13.8 g Vitamin A: 265 IU Vitamin C: 8.5 mg Calcium: 96 mg Iron: 1.7 mg
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