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–+ servings
A fully cooked salmon burger on a hamburger bun, garnished with lettuce, tomato, and red onion all sitting on a white plate.

Salmon Burger

Course: Lunch / Dinner
Cuisine: American
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Servings: 4
Calories: 453kcal
Author: Kris Longwell
This Salmon Burger recipe is loaded with amazing flavor and is truly simple to prepare. You can even make the patties up to 24 hours in advance! Either grill or sauté in a skillet and top with traditional garnishes and our amazing Rosemary and Garili Aioli (see below for link to recipe).
Print Recipe

Equipment

  • Food processor, or large sharp knife
  • Grill pan is recommended (for grilling), or a non-stick skillet if cooking stovetop.

Ingredients

  • 1¼ lbs salmon skinned and de-boned, cut into 2-inch pieces
  • ¼ cup parsley fresh, chopped
  • 2 cloves garlic minced
  • 1 teaspoon onion powder (optional)
  • 1 teaspoon Dijon mustard
  • 2 tablespoon mayonnaise
  • 1 tablespoon lemon juice usually from ½ of a large lemon
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper freshly ground
  • ⅓ cup roasted red peppers drained and roughly chopped
  • ¼ cup Panko bread crumbs
  • 4 brioche buns
  • 4 tablespoon unsalted butter
  • 1 large tomato sliced, for garnish
  • green leaf lettuce torn into bun-sized pieces, for garnish
  • 1 red onion sliced, for garnish
  • 1 cup Rosemary and Garlic Aioli for garnish

Instructions

  • Add ⅓ of the salmon to the bowl of a food processor. Pulse until the salmon is smooth, about 10 to 15 seconds.
  • Add the remaining salmon, parsley, garlic, onion powder (if using), Dijon, mayonnaise, lemon juice, salt, and pepper into the food processor with the smooth salmon. Pulse 6 or 7 times, until everything is combined and there are still chunks of salmon visible.
  • Transfer to a bowl and gently fold in the roasted peppers and bread crumbs.
  • Divide the mixture into 4 mounds, and then form each into a patty, about 3 to 4 inches in diameter. A hamburger press or large cookie cutter is helpful here, but not totally necessary.
  • Chill the patties for at least 20 minutes, or up to 24 hours.
  • If grilling, turn your grill to medium-high heat. Lightly spray a grill pan, (or non-stick skillet) with cooking spray. Use a spatula to transfer the patties onto the grill pan and place over direct heat on the grill. Cook for 7 minutes and then carefully flip and cook for another 7 minutes. If cooking on the skillet, follow the same timing. The internal temperature of the burgers should be 135°F to 145°F.
  • Meanwhile, butter the buns and toast during the final cooking of the salmon burgers.
  • Serve at once on toasted buns, with lettuce, tomato, onion, and aioli, if desired.

Video

Notes

Be sure to ask your fishmonger to remove the skin from the salmon, if it's still intact.  Also, be sure the fish has been de-boned.
If you don't have a food processor, you can achieve the same results with a knife.  Initially, chop one-third of the salmon until paste-like.  Then, roughly chop the remaining salmon and follow recipes as written. 
In the video, we did not use onion powder, but we do love the addition of it in these burgers. 
The patties can be prepared up to 24 hours before cooking.  Place them on parchment paper in an air-tight container and keep them in the fridge until ready to cook.  
The salmon burgers can be frozen (uncooked) for up to 2 months.  
As mentioned, the Rosemary and Garlic Aioli is a FANTASTIC addition to these burgers. 

Nutrition

Calories: 453kcal | Carbohydrates: 48g | Protein: 40g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 255mg | Sodium: 1281mg | Potassium: 912mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1890IU | Vitamin C: 21mg | Calcium: 104mg | Iron: 3mg