Salmon Burgers Recipe
Servings 4 servings
Calories 511kcal
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 i.e. 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: (Can be made one day in advance)
- 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 fresh arugula, thinly sliced tomatoes and red onion for serving
- buttered and toasted Kaiser rolls, hamburger buns or brioche buns for serving
Instructions
- Salmon Burgers: Remove skin and bones from salmon. Finely chop using a sharp knife. (Salmon should be minced, not smooth like pate.)
- Add to a medium mixing bowl with crackers, shallot, Dijon mustard, parsley, seafood seasoning (Old Bay or similar), salt, lemon pepper, cayenne pepper, minced garlic and egg.
- Use a large spoon or rubber spatula to mix together until fully combined. Divide the mixture evenly and shape into four 3/4-inch thick round patties.
- Place the salmon burgers on a wax paper lined pan or platter, cover with plastic wrap and chill for 30 minutes.
- To Fry: Drizzle a large non-stick skillet with olive oil. Cook the salmon burgers for 4-5 minutes per side over medium-high heat or until they reach an internal temperature of 125°F.
- Serve immediately on toasted kaiser rolls, hamburger buns or brioche rolls dressed with remoulade sauce, arugula, sliced tomato and red onion or any of your favorite toppings.
- Remoulade Sauce: In a small bowl, whisk together mayonnaise, capers, lemon juice, mustard, chopped dill, seafood seasoning and hot sauce to taste. Mix until fully combined. Cover and chill until serving. (This can be done up to 1 day in advance)
- Grill Instructions: Prepare the salmon burgers per the recipe. Oil the grill grates and preheat the grill to medium heat.Grill the burgers for 4-5 minutes per side or until an internal temperature of 125°F is reached.
- **Nutritional Data Includes Remoulade Sauce**
Notes
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- Salmon - You can use two cans of canned salmon in a pinch. Drain it well and pick over to remove any skin or visible bones. Canned salmon will cook quicker. Remember, fresh is best!
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- Seasoning - Feel free to use your favorite seafood seasoning in this recipe—just keep in mind that sodium levels can vary between brands, so adjust the salt to taste. Old Bay, Seafood Magic, or Cajun seasoning all work great here
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- Mayonnaise - You can use light mayonnaise or greek yogurt to lower the calories in the remoulade sauce.
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- Fresh Herbs - You can replace the parsley with fresh chives or cilantro.
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- Crackers - You could use panko breadcrumbs in place of cracker crumbs.
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- Asian-Style Salmon Burgers – For a flavorful twist, mix in a few dashes of teriyaki sauce, a teaspoon or two of honey, some freshly minced ginger, and a pinch of Chinese five spice.
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- Alternate Sauces - You could replace the remoulade sauce with mayo, tartar sauce, cocktail sauce, or any seafood sauce you enjoy.
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- Alternate Toppings - You may opt to dress these salmon burgers with lettuce, pickles, sliced avocado or any of your favorite burger toppings.
Nutrition
Serving: 1serving | Calories: 511kcal | Carbohydrates: 10g | Protein: 37g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 152mg | Sodium: 1080mg | Potassium: 959mg | Fiber: 1g | Sugar: 2g | Vitamin A: 313IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 3mg