If you’re looking to elevate your burger game, this Ultimate Salmon Burger recipe is a must-try. Packed with fresh flavors and a delightful texture, these burgers are a tasty twist on the classic. Perfect for a quick weeknight meal or a weekend barbecue, they pair beautifully with a crisp salad or your favorite side. Let’s get cooking!
Steps
- Begin by flaking the cooked salmon into small pieces. In a bowl, combine the flaked salmon with eggs, breadcrumbs, spices, chopped herbs, a squeeze of lemon juice, and a pinch of salt. Mix the ingredients thoroughly until well combined and shape the mixture into 3 or 4 patties.
- Heat olive oil in a skillet over medium heat. Once the oil is hot, add the salmon patties and cook them for several minutes on each side until they become golden brown and crispy. Remove the patties from the skillet and place them on a plate lined with paper towels to drain excess oil.
- To prepare the slaw, finely shred a head of green cabbage and toss it in a bowl with plain Greek yogurt, white distilled vinegar, salt, garlic powder, and fresh herbs. Mix thoroughly and adjust the seasoning to taste.
- Serve the warm salmon burgers over a bed of the prepared creamy slaw. Optionally, top with an extra dollop of yogurt, a drizzle of olive oil, and additional herbs for garnish. Enjoy immediately for the best taste and texture.
Ingredients
- 12–14 ounces cooked salmon (canned or pre-cooked)
- 2 eggs
- 1/2 cup breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 cup chopped fresh herbs (such as chives, parsley, or dill)
- A squeeze of lemon juice
- Olive oil (for pan-frying)
- 1 head green cabbage, finely shredded
- 1 cup plain Greek yogurt
- 2–3 tablespoons white distilled vinegar (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 cup chopped fresh herbs (including chives, parsley, and dill)
- A drizzle of olive oil
FAQ
- Can I substitute fresh salmon for canned salmon in this recipe?
- Absolutely! This recipe works well with cooked salmon. Just ensure you cook and flake the salmon before mixing it with the other ingredients.
- Is it possible to freeze the salmon burgers?
- Yes, you can freeze them! Shape the mixture into patties and freeze. When you’re ready to cook, you can cook them straight from the freezer. Just allow extra cooking time to ensure they are heated through.
- How can I tell when the salmon burgers are fully cooked?
- The burgers are ready when they reach an internal temperature of at least 160 degrees Fahrenheit, ensuring the egg is cooked thoroughly.
- How long can I store the salmon burgers?
- These burgers can be kept in the refrigerator for about 3 days and in the freezer for up to 3 months.
- Can I make these salmon burgers gluten-free?
- Yes! Simply replace the breadcrumbs with gluten-free breadcrumbs or almond flour for a gluten-free option.
- Can I grill the salmon burgers instead of pan-frying them?
- Certainly! Ensure your grill grates are well-oiled and hot before placing the patties on them for a tasty grilled version.
Tips
- Experiment with Herbs: While fresh dill is recommended for a burst of flavor, don’t hesitate to try other herbs like parsley or cilantro if dill isn’t available. Even freeze-dried dill can be a good alternative.
- Choose the Right Salmon: Canned salmon is convenient and can be high-quality if you select the right brand. Look for options like Wild Planet, known for their sustainable fishing practices, to ensure a tasty and eco-friendly choice.
- Prepare and Store Efficiently: Form the salmon mixture into patties and freeze them for later use. When ready to cook, you can fry them directly from frozen, just allowing extra time for thorough heating.
- Customize for Dietary Needs: For a gluten-free option, replace regular breadcrumbs with almond flour or crushed gluten-free cereal. This tweak maintains the burger’s texture while accommodating dietary restrictions.
Equipment
- Nonstick Skillet – Essential for frying the salmon burgers to achieve the crispy exterior without sticking.
- Food Processor or Mandoline Slicer – Useful for finely shredding the cabbage for the slaw, if you want a more uniform texture quickly.
- Meat Thermometer – To ensure the internal temperature of the salmon burgers reaches at least 160 degrees, especially if you’re cautious about cooking.
- Mixing Bowls – While common, having a set of various sizes can be particularly useful for mixing both the burger ingredients and the slaw.
- Spatula – A heat-resistant spatula might be necessary for flipping the salmon burgers without breaking them apart.
