Salmon Burger Recipe
This Salmon Burger recipe is one of my favorite quick meals to make in under an hour. Fresh salmon, creamy coleslaw, and peppery arugula come together on a toasted bun for a flavor-packed bite. It is simple to make yet tastes like something straight from a restaurant.
Ingredients
For the Slaw:
- 1/2 cup of mayonnaise
- 1 tablespoon of grainy mustard
- 1 tablespoon of dijon mustard
- 3 tablespoons of apple cider vinegar
- 1 tablespoon of chopped fresh dill
- ½ teaspoon of sugar
- 2 cups of sliced green cabbage
- 1 cup of sliced red cabbage
- 1/2 cup of sliced green onions
- 1 peeled and thinly sliced red bell pepper
- ½ peeled and thinly sliced green bell pepper
- 1 medium-sized peeled and thinly sliced jicama
- sea salt and fresh cracked pepper to taste
For the Salmon Burger:
- 40 finely crushed butter crackers
- 1 pound of skinless fresh wild caught salmon
- ¼ peeled sweet onion
- 1 garlic clove
- 1 egg
- juice of 1/2 lemon
- 1 tablespoon of capers
- 1 tablespoon of Dijon mustard
- sea salt and fresh cracked pepper to taste
- oil for sautéing
- 6 toasted buns
- 2 cups of arugula
Instructions
- In a medium-size bowl whisk together mayonnaise, both mustards, vinegar, dill, sugar, salt, and pepper. Set it aside.
- In a large bowl mix together the cabbages, green onions, jicama, and bell peppers. Set them aside.
- In a separate bowl whisk together mayonnaise, both mustards, vinegar, dill, sugar, salt, and pepper. Set it aside.
- Place the butter crackers to a food processor and process on high until they are like crumbs. Set them aside.
- Add the salmon, onion, garlic, egg, lemon juice, capers, mustard, salt, and pepper to a food processor.
- Blend on high speed until it becomes slightly chunky but smooth.
- Once it is processed, transfer the mixture to a large bowl and fold in the cracker crumbs using a rubber spatula until they are mixed in.
- Form the batter into 6 salmon patties and set aside.
- Next, 3 to 4 tablespoons of oil to a hot griddle or sauté pan over medium-high heat.
- Add the salmon patties and cook for 5 to 6 minutes per side or until golden brown and cooked throughout. Keep Them warm.
- Bring back the creamy dill dressing and vegetables and pour the dressing over the vegetable coleslaw and gently mix until combined.
- Adjust the seasonings with salt and pepper. There should be plenty of coleslaw leftover to serve as a side alongside the main salmon burger recipe.
- Place the salmon burger on the toasted bun with some arugula leaves in-between the bottom and salmon and top off a salmon patty and with the coleslaw.
Notes
I recommend for making my Salmon Burger recipe to chill the patties for 15 to 20 minutes before cooking. This helps them stay together in the pan and makes flipping them much easier.
Oil choice: I like to use olive oil or another healthy high-smoke point oil when frying salmon burgers.
Cracker crumbs: I crush the butter crackers in a plastic bag with a rolling pin if I do not want to use a food processor.
No food processor: If you do not have a food processor, you can mince everything finely with a chef’s knife.
Jicama swap: I use daikon radish instead of jicama if I cannot find it.
Fresh salmon: I always use fresh salmon for the best flavor and texture.
Processing: I avoid over-processing the salmon so there are small chunks for a better bite.
Make-Ahead: These salmon burgers are meant to be eaten as soon as they are finished cooking.
How to Store: Keep the salmon and toppings separate and covered in the refrigerator for up to 4 days. The salmon burgers by themselves will freeze well covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating and serving.
How to Reheat: Add the desired number of salmon burgers to a 13×9 casserole dish and cover it with foil or a lid. Bake in the oven at 350° for 8-12 minutes or until warm.
Nutrition
Calories: 421kcalCarbohydrates: 29gProtein: 19gFat: 24gSaturated Fat: 4gCholesterol: 76mgSodium: 479mgPotassium: 768mgFiber: 8gSugar: 7gVitamin A: 1190IUVitamin C: 75.9mgCalcium: 93mgIron: 3mg