These Salmon Burgers boast the fresh, clean flavors of the salmon. The crispy crust gives way to a tender, flakey salmony interior.
Every so often, I crave something that uses fresh salmon that isn’t a fillet or a steak. BUT, I also don’t want it to be something that doesn’t let the salmon shine through. I mean the point of having salmon is to enjoy the flavor of salmon.
This recipe for fresh Salmon Burgers always satisfies that craving.
Making Burgers From Fresh Salmon
For these Salmon Burgers, we’re starting with boneless, skinless salmon. Using the food processor to create a paste with a portion of the salmon eliminates the need to add an egg or bread crumbs as binders. Not that either is bad, but the point of this recipe is to reduce anything that doesn’t add flavor or texture to the burger.
The remaining salmon is chopped into pieces that are no more than 1/4-inch. The pieces will not all be the same size which gives the burger a really nice texture.
What Seasonings Should I Use?
Much like the Best Burger recipe, the seasonings for this burger are simple and chosen specifically to enhance the flavor of the salmon and include Dijon mustard, fresh parsley, salt, pepper, and a little ground ginger.
Coating the patties in panko – which, by the way, is my favorite bread crumb ever – creates this crispy crust which is a such as great contrast to the tender interior of the burger. Make sure you don’t skip this step.
Toppings For Your Fresh Salmon Burger
My hamburger bun of choice for salmon burgers is a potato bun that has been lightly toasted. I think that those two flavors just play together so well. The toppings for the burger include a little dollop of sour cream, lettuce, cucumber, and tomato. If you want, a little squeeze of lemon over the top completes this delicious burger.
If you are looking for a recipe that uses canned salmon try this Salmon Burger recipe which adds fresh herbs, lemon zest, and lemon juice to canned salmon for an easy, tasty burger.
Enjoy! – ChristinePrint
Fresh Salmon Burgers
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Entrée
- Method: Stovetop
- Cuisine: American
Try serving these Salmon Burgers on toasted potato buns. I like to serve them with sliced tomatoes and cucumbers, leaf lettuce, and sour cream. Lemon wedges to squeeze on the burger patty are also a plus!
- 1 and ½ lbs. boneless, skinless salmon
- 2 tsp. Dijon mustard
- ¼ cup chopped fresh parsley
- ½ tsp. salt
- ¼ tsp. pepper
- ¼ tsp. ground ginger
- ½ cup panko bread crumbs
- 3 Tbsp. olive oil for frying
- Combine ¼ pound of the fresh salmon with the mustard in the bowl of a food processor. Process until a paste is formed. Scrape down the sides as necessary.
- Mince the remaining salmon until the pieces are no bigger than ¼-inch.
- In a large bowl, combine the salmon paste, minced salmon, parsley, salt, pepper, and ginger. Mix well.
- Divide salmon mixture into 4 equal portions. Shape each into a tight ball. Using your hands, flatten the ball into a disc about 4-inches in diameter. Smooth any cracks at the edges with the palm of your hand.
- Spread the panko in a shallow pan, and coat the patties on each side.
- In a medium-sized skillet, heat the olive oil. Fry the burgers until golden brown and crispy and they reach 115˚- 120˚F (medium-rare) on an instant read thermometer, about 5 minutes per side.
- Serve on toasted potato buns, along with lettuce, tomatoes, cucumber, sour cream, and little squeeze of lemon.
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