Never have a dry salmon burger again! Thanks to a few simple tips, you can make super JUICY, flavor-packed salmon burgers every single time!
My salmon burgers recipe takes on a bit of a Mediterranean twist–fresh herbs, spices and a splash of lemon juice. Serve it with arugula, tomatoes and homemade Tzatziki sauce. Be sure to watch the video above.
- 1 1/2 lb skinless salmon fillet, cut into chunks
- 2 tsp Dijon mustard
- 2–3 tbsp minced green onions
- 1 cup chopped fresh parsley
- 1 tsp ground coriander
- 1 tsp ground sumac
- ½ tsp sweet paprika
- 1/2 tsp black pepper
- Kosher Salt
- Italian bread crumbs for coating (about 1/3 cup or so)
- 1/4 cup extra virgin olive oil (I used Private Reserve Greek EVOO)
- 1 lemon
Salmon Burger Toppings
- Homemade Tzatziki Sauce (find recipe here)
- 6 oz baby arugula (more to your liking)
- 1 red onion, sliced
- 1 tomato, sliced into rounds
- Bread of of your choice (optional), I often use whole wheat buns or Italian ciabatta rolls
- Place about 1/4 of the salmon in the bowl of a large food processor. Add mustard. Run processor until the mixture is pasty. Transfer to a bowl.
- Place the rest of the salmon in the food processor, and pulse just a couple times until 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.
- Now add the minced green onions, parsley, and spices (coriander, sumac, paprika, black pepper). Season with kosher salt. Mix well until the mixture is combined. Cover and chill in the fridge for about 1/2 hour.
- While the salmon chills, prepare the toppings. Make the Greek Tzatziki Sauce according to this recipe. Prepare the arugula, sliced tomatoes, and the remaining toppings and buns to serve.
- When ready, take salmon mixture out of the fridge. Divide into 4 equal parts. Form into 1-inch think patties.
- Place bread crumbs on a plate. Place each patty in the bread crumbs plate and press to coat on one side, turn over and press on the other side to coat. Place the breaded salmon patties on a sheet pan lined with parchment paper.
- Cook salmon patties. Heat about 3 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Lower each of the patties carefully and cook, for 2 to 4 minutes, turning over once, until lightly browned on both sides and medium-rare within), (adjust heat as necessary during cooking to keep things sizzling and cooking well but without scorching the bread crumbs.) (minimum internal temp should be 115 to 120°F on an instant-read thermometer for medium-rare.)
- Set cooked salmon burgers onto paper towel to drain any excess oil; sprinkle lightly with Kosher salt if you like. Add a squeeze of fresh lemon juice on top.
- Assemble in prepared buns. Spread the buns with a bit of tzatziki sauce. Add the salmon, then layer on the arugula, tomato and onion slices…enjoy!
- Tip #1: Allow 30 minutes of inactive time for the salmon burger mixture to chill in the fridge. This is important as it will make forming salmon patties easier and it will keep them from falling apart once cooked.
- Tip #2: be sure not to add the bread crumbs to the salmon mixture, otherwise they will absorb moisture and turn your salmon dry. Use bread crumbs only to coat the salmon patties before cooking.
- Tip # 3: avoid overcooking the salmon. 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 try another salad like avocado salad, or easy 3-ingredient Mediterranean salad or Shirazi salad (two similar salads that are fresh and tasty!)
- Visit our Online Shop to browse quality Mediterranean ingredients including sumac, coriander, paprika and our best-seller Private Reserve Greek extra virgin olive oil!
- Category: Entree
- Method: Stove Top
- Cuisine: Mediterranean
Keywords: Salmon Burgers, Salmon Burger Recipe, How to Make Salmon Burgers