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.
Servings: 4 people
Ingredients
- 1 1/2 pounds skinless salmon fillet (or slice off the skin), cut into bite-sized pieces
- 2 teaspoons Dijon mustard
- 2-3 tablespoons minced green onions
- 1 cup chopped parsley leaves and tender stems
- 1 teaspoon ground coriander
- 1 teaspoon ground sumac
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon black pepper
- Kosher Salt
- 1/3 cup unseasoned bread crumbs (or gluten-free breadcrumbs)
- 3 tablespoons extra virgin olive oil
- 1 lemon, halved
For serving
- Tzatziki Sauce
- Baby arugula
- 1 tomato, sliced
- 1 red onion, sliced
- Toasted buns like ciabatta or whole wheat
Instructions
- Process the salmon: To the bowl of a large food processor, add about 1/4 of the salmon and the mustard. Run the processor until the mixture is a paste. Transfer to a bowl. Add the remaining salmon to the food processor and pulse just a couple of times until it’s coarsely chopped. (Do not over-process this second batch of salmon, it should still have some texture.) Transfer to the bowl with the paste.
- Flavor the salmon: Add the green onions, parsley, coriander, sumac, paprika, and black pepper. Season with a big pinch of salt. Mix well until the mixture is combined. Cover and chill in your fridge for about 30 minutes.
- Make the salmon patties: Line a sheet pan with parchment paper and spread the breadcrumbs 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 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.
- Assemble the salmon burgers: If you’re serving burger-style, spread the buns with a bit of tzatziki sauce. Add the salmon, then layer on the arugula, tomato and onion slices. Enjoy!
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and spices used in this recipe.
- 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.
- Getting ahead: Hold off on the breadcrumbs until just 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, 3-ingredient Mediterranean salad, or Shirazi salad.
- Nutrition facts are for the salmon patties only.
Nutrition
Calories: 391.3kcal | Carbohydrates: 14.2g | Protein: 36g | Fat: 22g | Saturated Fat: 3.2g | Polyunsaturated Fat: 5.5g | Monounsaturated Fat: 11.4g | Cholesterol: 93.6mg | Sodium: 161.5mg | Potassium: 1021.5mg | Fiber: 3.2g | Sugar: 2.4g | Vitamin A: 1494.3IU | Vitamin C: 38.8mg | Calcium: 63.5mg | Iron: 3.4mg
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