If you are on the lookout for a mouthwatering meal that’s bursting with fresh, vibrant flavors, then this Salmon Burgers with Remoulade Sauce Recipe is exactly what you need. Juicy wild-caught salmon combines with zesty seasonings and a luscious, tangy remoulade sauce to create a burger experience that will make your weeknights feel like a gourmet occasion. These salmon burgers are wonderfully tender and packed with personality, an absolute delight whether you grill or pan-fry them. Let me walk you through how to bring this irresistible dish to life with ease and confidence!

Ingredients You’ll Need

The image shows a sandwich on a white plate with a white marbled surface in the background. The sandwich has five layers: a golden brown soft bun on top, two slices of red tomato and thin purple onion rings below the top bun, a thick, lightly browned patty with orange and white tones and visible herb bits in the middle, fresh green leafy lettuce under the patty, and the bottom half of the golden brown bun. The sandwich looks fresh and stacked neatly, with creamy sauce visible between some layers. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Salmon Burgers with Remoulade Sauce Recipe lies in its simplicity and the careful balance of each ingredient. Each one plays a vital role, whether it’s the flaky salmon providing a rich flavor and moist texture, the crackers holding the patties perfectly together, or the fresh herbs and seasonings that awaken every bite.

Wild-caught salmon (1 1/2-2 lbs): The star ingredient, offering fresh flavor and a tender texture.
Crushed Ritz or saltine crackers (1/2 cup): Helps bind the burgers and adds subtle buttery notes.
Red onion or shallots (1/4 cup, finely minced): Adds a mild sharpness and crunch.
Flat leaf parsley (1 Tbsp, chopped): Brings a pop of herbal brightness.
Dijon or whole grain mustard (1 1/2 Tbsp): Introduces tanginess and a slight bite.
Seafood seasoning (1 1/2 tsp): A flavor booster like Old Bay, Seafood Magic, or similar mixes perfectly with salmon’s mildness.
Salt (1 tsp): Essential for bringing all elements to life.
Lemon pepper (1 tsp): Adds citrusy zing and a gentle pepper kick.
Cayenne pepper (1/8 tsp): For a subtle heat that awakens the palate.
Garlic (2 medium cloves, finely minced): Infuses the patties with aromatic depth.
Large egg (1, beaten): Helps everything bind together smoothly.
Mayonnaise (1/2 cup): The creamy base for the remoulade sauce, providing luscious richness.
Capers (1 1/2 Tbsp, chopped): Adds briny tang to the sauce.
Lemon juice (1 Tbsp): Brightens the remoulade with fresh acidity.
Dijon mustard (1-2 tsp): Complements the mayo with subtle sharpness in the sauce.
Fresh dill (2 tsp, chopped): Adds a cool, herbaceous note to the remoulade.
Hot sauce (a few dashes): For a gentle kick of spice in the sauce.
Fresh arugula, sliced tomatoes, red onion: Perfect toppings offering peppery, juicy, and crisp contrasts.
Buttered toasted Kaiser rolls, hamburger buns, or brioche buns: The cozy vessel for your seafood masterpiece.

How to Make Salmon Burgers with Remoulade Sauce Recipe

Step 1: Prepare the Salmon

Begin by carefully removing the skin and any bones from your salmon. Finely chop the salmon with a sharp knife — the goal is to have a minced texture, not a pureed one, so you keep that lovely flaky bite. This simple step ensures your patties hold together without becoming too dense or mushy.

Step 2: Mix the Burger Ingredients

Combine the minced salmon with the crushed crackers, finely minced shallots or red onions, Dijon mustard, chopped parsley, seafood seasoning, salt, lemon pepper, cayenne, minced garlic, and the beaten egg in a medium bowl. Using a rubber spatula or spoon, fold everything together until evenly combined. This mix gives your salmon burgers incredible flavor and a perfect texture that stays juicy and cohesive.

Step 3: Shape and Chill

Divide the mixture into four equal portions, crafting them into round patties about 3/4-inch thick. Place the patties on a wax paper-lined tray, cover with plastic wrap, and chill in the fridge for 30 minutes. Chilling helps the patties firm up so they don’t fall apart during cooking, making your life much easier.

Step 4: Make the Remoulade Sauce

While the patties rest, whip up the remoulade sauce in a small bowl. Whisk together mayonnaise, chopped capers, lemon juice, Dijon mustard, fresh dill, seafood seasoning, and a few dashes of hot sauce. Cover and chill until it’s time to serve. This sauce is the tangy, creamy partner that lifts your salmon burgers to the next level.

Step 5: Cook the Salmon Burgers

Drizzle a large non-stick skillet with olive oil and heat it over medium-high. Cook your chilled salmon patties for 4 to 5 minutes per side, or until they reach an internal temperature of 125°F. You can also grill them over medium heat, oiling the grate and cooking for the same amount of time for a smoky, charred flavor. Either method seals in juiciness and creates a gorgeous golden crust.

Step 6: Assemble and Serve

Toast your buns lightly and spread a generous dollop of remoulade sauce on each side. Layer with fresh arugula, sliced tomatoes, and thinly sliced red onions, then gently place the warm salmon burger on top. This finishing touch transforms your meal into a satisfying and colorful delight that’s as beautiful as it is delicious.

How to Serve Salmon Burgers with Remoulade Sauce Recipe

The image shows a white square plate with several thick slices of bright orange smoked salmon with a smooth and slightly shiny texture, placed near the top left. Around the plate, there are small white and wooden bowls on a white marbled surface. Starting from the top right corner moving clockwise: a white bowl filled with finely chopped purple onions, a wooden bowl with a light brown powder, a white bowl with pale yellow mustard, a wooden bowl with green chopped herbs, a clear glass bowl with crushed crackers or bread crumbs, a wooden bowl with a yellow ground spice, a white bowl with a white liquid, a whole white egg, a wooden bowl with coarse salt, a white bowl filled with green capers, a wooden bowl filled with green finely chopped dill, a white bowl with a light yellow minced garlic mixture, and a wooden bowl containing orange-brown spice powder in the center. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh arugula adds a peppery bite that’s perfect with the rich salmon, while thin slices of ripe tomato bring juicy sweetness. Red onion offers crunch and a bit of sharpness, balancing the creamy remoulade. Feel free to add a squeeze of lemon or pickled jalapeños if you like an extra punch.

Side Dishes

Salmon burgers pair beautifully with crisp coleslaw, roasted sweet potato fries, or a simple green salad tossed in vinaigrette. You can also serve with grilled corn on the cob for a summery feel. These sides complement the main dish without overpowering its vibrant flavors.

Creative Ways to Present

For a fun twist, try serving Salmon Burgers with Remoulade Sauce Recipe as slider-sized mini burgers at a party or gathering. Another idea is to skip the bun altogether and serve the patties on a bed of mixed greens for a lighter option. You can also put together a deconstructed platter with separate bowls of remoulade and toppings for a hands-on experience.

Make Ahead and Storage

Storing Leftovers

If you have any leftover salmon burgers, wrap them tightly in plastic wrap or store them in an airtight container in the refrigerator for up to two days. Keep the remoulade sauce chilled separately to maintain its fresh flavor and creamy texture.

Freezing

You can freeze uncooked patties by placing them on a baking sheet lined with wax paper, freezing until solid, then transferring to a freezer bag for up to three months. Thaw in the fridge overnight before cooking. Avoid freezing cooked burgers as they tend to lose their moisture and texture upon reheating.

Reheating

To reheat cooked salmon burgers, warm them gently in a skillet over low heat to keep them moist without drying out. Microwaving can make them rubbery, so heating slowly is your best bet. Reheat the sauce separately and apply fresh when serving.

FAQs

Can I use canned salmon instead of fresh?

Absolutely! Canned salmon works in a pinch—just be sure to drain it well and remove any skin or bones for a smooth texture. Keep in mind it cooks quicker, so adjust cooking time accordingly.

What if I don’t have Ritz crackers or saltines?

Panko breadcrumbs are a great substitute and will give your burgers a lighter texture. Just keep the quantity the same and adjust as needed to get the right patty consistency.

Can I bake the salmon burgers instead of frying or grilling?

Yes, baking is an option. Place the patties on a lined baking sheet and bake at 400°F for about 10-12 minutes, flipping halfway through for even cooking. However, pan-frying or grilling provides a better crust.

Is there a way to make the remoulade sauce healthier?

Sure thing! Swap mayonnaise for light mayo or Greek yogurt to reduce calories and add a bit of tang. The flavor will still be bright and complementary to the salmon.

How spicy are these salmon burgers?

The spice level is very mild thanks to just a touch of cayenne in the patties and optional hot sauce in the remoulade. You can easily adjust the heat by adding more cayenne or hot sauce if you prefer a spicier bite.

Final Thoughts

This Salmon Burgers with Remoulade Sauce Recipe is truly one of those dishes you’ll find yourself coming back to time and again. It’s simple enough for weeknights but special enough for weekend gatherings. Trust me when I say that once you try these juicy, flavorful salmon burgers topped with that zesty, creamy remoulade, you’ll be hooked. Don’t wait—whip them up soon and get ready to impress your family and friends with this unforgettable seafood delight!