salmon burger recipe

Never have a dry salmon burger again! Thanks to a few simple tips, you can make super JUICY, flavor-packed salmon burgers every single time!

My salmon burgers recipe takes on a bit of a Mediterranean twist--fresh herbs, spices and a splash of lemon juice. Serve it with arugula, tomatoes and homemade Tzatziki sauce. Be sure to watch the video above.

Juicy Salmon Burgers, Mediterranean-style

lb skinless salmon fillet,

Dijon mustard

onions

parsley

tsp coriander

tsp ground sumac

½ tsp sweet paprika

tsp black pepper

Kosher Salt

bread crumbs

lemon

Homemade Tzatziki Sauce (find recipe here)

oz baby arugula (more

red onion, sliced

tomato, sliced into rounds

Place about 1/4 of the salmon in the bowl of a large food processor. Add mustard. Run processor until the mixture is pasty. Transfer to a bowl.

Place the rest of the salmon in the food processor, and pulse just a couple times until coarsely chopped into  ¼-inch pieces (do not over process this second batch of salmon, it should not get too fine or pasty, it should still have some texture.) Transfer to the same bowl.

Now add the minced green onions, parsley, and spices (coriander, sumac, paprika, black pepper). Season with kosher salt. Mix well until the mixture is combined. Cover and chill in the fridge for about 1/2 hour.

While the salmon chills, prepare the toppings. Make the Greek Tzatziki Sauce according to this recipe. Prepare the arugula, sliced tomatoes, and the remaining toppings and buns to serve.

When ready, take salmon mixture out of the fridge. Divide into 4 equal parts. Form into 1-inch think patties.

Place bread crumbs on a plate. Place each patty in the bread crumbs plate and press to coat on one side, turn over and press on the other side to coat. Place the breaded salmon patties on a sheet pan lined with parchment paper.

Cook salmon patties. Heat about 3 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Lower each of the patties carefully and cook, for 2 to 4 minutes, turning over once, until lightly browned on both sides and medium-rare within), (adjust heat as necessary during cooking to keep things sizzling and cooking well but without scorching the bread crumbs.) (minimum internal temp should be 115 to 120°F on an instant-read thermometer for medium-rare.)

Set cooked salmon burgers onto paper towel to drain any excess oil; sprinkle lightly with Kosher salt if you like. Add a squeeze of fresh lemon juice on top.

Assemble in prepared buns. Spread the buns with a bit of tzatziki sauce. Add the salmon, then layer on the arugula, tomato and onion slices…enjoy!

Really good and moist, though I did use high quality sockeye salmon, which I think probably makes a difference.   Good enough to eat without a bun, just with salad, asparagus and toasted naan brushed with evoo and garlic powder.  Thank you.

These were amazing. Thank you for the recipe.

Thank you so much for sharing this recipe! It was so juicy and flavorful. Instead of tzatziki I made a lemon garlic aioli with chives and dill - highly recommend.

Can you let me have the recipe for the lemon garlic aioli with chives and dill"?

I just bought a griddle top grill. Best thing l ever bought. I have never had a salmon burger so DELICIOUS. Thank you so much for this recipe. Crispy on the outside and moist on the inside. The salmon paste held them together perfectly???

https://www.youtube.com/watch?v=dq2xPY7OGLQ

Light, moist, salmon burgers seasoned Mediterranean-style and served with fresh lemony arugula and Greek Tzatziki sauce.

👉 FULL RECIPE: http://bit.ly/TMD-salmon-burgers
👉 SUBSCRIBE TO THIS CHANNEL: http://bit.ly/TMDYouTube-Subscribe
👉 SUMAC: http://bit.ly/TMD-Sumac
👉 GREEK OLIVE OIL: http://bit.ly/Private-Reserve-EVOO

INGREDIENTS:
🔹 1 1/2 lb skinless salmon fillet, cut into chunks
🔹 2 tsp Dijon mustard
🔹 2–3 tbsp minced green onions
🔹 1 cup chopped fresh parsley
🔹 1 tsp ground coriander
🔹 1 tsp ground sumac
🔹 ½ tsp sweet paprika
🔹 1/2 tsp black pepper
🔹 Kosher Salt
🔹 Italian bread crumbs for coating (about 1/3 cup or so)
🔹 1/4 cup extra virgin olive oil (I used Private Reserve Greek EVOO)
🔹 1 lemon

SALMON BURGER TOPPINGS
🔹 Homemade Tzatziki Sauce (find recipe here: http://bit.ly/TMD-tzatziki or the video here: https://youtu.be/iFHfsAW1-4s)
🔹 6 oz baby arugula (more to your liking)
🔹 1 red onion, sliced
🔹 1 tomato, sliced into rounds

TO SERVE
Bread of of your choice (optional), I often use whole wheat buns or Italian  ciabatta rolls

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The most viewed salmon burger recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Juicy Salmon Burgers, Mediterranean...

The most viewed salmon burger recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine