Description
Delicious and flavorful salmon burgers made with fresh wild-caught salmon, seasoned with a blend of spices and herbs, then pan-fried or grilled to perfection. Served with a tangy homemade remoulade sauce and fresh toppings on toasted buns, these salmon burgers are a perfect meal for any occasion.
Ingredients
Salmon Burgers:
- 1 1/2-2 lbs boneless skinless wild caught salmon
- 1/2 cup crushed Ritz crackers OR saltine crackers
- 1/4 cup finely minced red onion OR shallots
- 1 Tbsp chopped flat leaf parsley
- 1 1/2 Tbsp Dijon mustard or whole grain mustard
- 1 1/2 tsp seafood seasoning (Seafood magic, Old Bay seasoning, or similar)
- 1 tsp salt
- 1 tsp lemon pepper
- 1/8 tsp cayenne pepper
- 2 medium cloves garlic, finely minced
- 1 large egg, beaten
Remoulade Sauce:
- 1/2 cup mayonnaise
- 1 1/2 Tbsp chopped capers
- 1 Tbsp lemon juice
- 1-2 tsp Dijon mustard
- 2 tsp chopped fresh dill
- 1 tsp seafood seasoning (same used in burgers)
- Few dashes hot sauce
Toppings & Serving:
- Fresh arugula
- Thinly sliced tomatoes
- Thinly sliced red onion
- Buttered and toasted Kaiser rolls, hamburger buns, or brioche buns
Instructions
- Prepare the Salmon: Remove skin and bones from the salmon. Finely chop using a sharp knife until minced but not smooth like pate.
- Mix Ingredients: In a medium mixing bowl, combine the minced salmon, crushed crackers, finely minced shallots or red onion, Dijon mustard, chopped parsley, seafood seasoning, salt, lemon pepper, cayenne pepper, minced garlic, and beaten egg. Mix thoroughly until combined.
- Form Patties: Divide the mixture evenly into four portions and shape each into a 3/4-inch thick round patty. Place the patties on a wax paper lined pan or platter, cover with plastic wrap, and chill for 30 minutes.
- Cook Salmon Burgers – Pan Frying: Drizzle a large non-stick skillet with olive oil and heat over medium-high heat. Cook the salmon patties for 4-5 minutes per side, or until they reach an internal temperature of 125°F. Remove from heat and serve immediately.
- Cook Salmon Burgers – Grilling (Optional): Preheat and oil grill grates to medium heat. Grill patties for 4-5 minutes per side until internal temperature reaches 125°F.
- Prepare Remoulade Sauce: In a small bowl, whisk together mayonnaise, chopped capers, lemon juice, Dijon mustard, chopped dill, seafood seasoning, and hot sauce to taste. Mix until fully combined. Cover and chill until serving. This can be prepared up to 1 day in advance.
- Serve: Assemble the salmon burgers on toasted Kaiser rolls, hamburger buns, or brioche buns. Dress with remoulade sauce, fresh arugula, sliced tomatoes, red onion, or any favorite toppings.
Notes
- Salmon – Fresh wild salmon is preferred. In a pinch, canned salmon can be used but will cook faster; ensure skin and bones are removed.
- Seasoning – Use your favorite seafood seasoning like Old Bay, Seafood Magic, or Cajun seasoning but adjust salt accordingly since these vary in sodium.
- Mayonnaise – Light mayonnaise or Greek yogurt can be substituted in the remoulade sauce to reduce calories.
- Fresh Herbs – Parsley can be replaced with fresh chives or cilantro for a different flavor profile.
- Crackers – Panko breadcrumbs can be used instead of crushed crackers if desired.
- Asian-Style Variation – Add teriyaki sauce, honey, fresh ginger, and Chinese five spice for an Asian twist on these salmon burgers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
