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

Juiciest Salmon Burgers with Mediterranean Flavors

Made with canned or fresh salmon and flavored with tangy lemon &amp; dill, these EASY delicious Salmon Burgers are on the table in less than 30 minutes!

Easy Salmon Burger Recipe

sockeye salmon (, drained)

lemon juice

dill

garlic powder

black pepper

panko breadcrumbs

hot sauce

Hamburger buns

brioche buns

lemon herb aioli

beefsteak tomato (, thickly

sprouts

pickled red onion

Drain the 15 ounces canned sockeye salmon well and add it to a medium size bowl, flake the salmon apart using a fork.

Add the 1 egg, 1 tablespoon Dijon mustard and 1 tablespoon fresh lemon juice to the salmon and mix with a fork to combine. Mash in the 1 teaspoon dried dill, 1 teaspoon garlic powder , ½ teaspoon coarse kosher salt  and ¼ teaspoon ground black pepper and 6 tablespoon panko breadcrumbs. If desired, also add a dash or two of hot sauce.

Form the salmon mixture into 4 equal balls and place on a piece of parchment or wax paper.

Using your hand, press into patties about ½ inch thick.

Let the salmon patties chill in the refrigerator for 10-20 minutes, this will help hold them together.

Heat a large non-stick skillet over medium high heat and add a bit of oil to coat the bottom.

Once the skillet it hot, carefully add the patties.  Cook for 5 minutes, then gently flip and cook 5 minutes more.

Remove from heat and serve on hamburger buns with your choice of toppings. We served ours on a brioche bun with lemon herb aioli, tomato, sprouts and red onion.

If you&#39;ve tried this recipe, come back and let us know how it was in the comments or star ratings.

Perfect recipe with just the right amount of dill! I have to ask, where did you get those sprouts?! I love sprouts and can never find them anywhere! (so jealous!)

This looks so delicious and yummy! My daughter and I are going to love this! So excited to make these!

These salmon burgers were a hit last night! they were super easy to make. I had no idea I could make them with canned salmon. This would definitely be at our table very often.

Such a great idea to use canned salmon and so much easier on the budget. I love this fun twist on burger night.

These salmon burgers remind me of the ones my mom made when I was a kid! She always used canned sockeye salmon for the same reason. It's a lot less expensive, and she could store it in the pantry. These have great flavor and are so simple to make too!

Juicy, tender, and layered with a lemon herb yogurt sauce and fresh toppings, these salmon burgers are the ultimate summer dinner!

Salmon Burgers

salmon

egg (lightly beaten)

almond flour

red onion

garlic (minced)

salt

lemon dill yogurt sauce (this is amazing!)

avocado

tomato slices

onion

butter lettuce leaves

Prep the salmon. After the skin is removed from the salmon, cut the salmon into chunks. Then, hand chop it with a chef&#39;s knife for a minced chop, with a few larger bits remaining for texture.

Mix. Add the salmon, egg, almond flour, red onion, parsley, garlic, mustard, lemon juice, salt and pepper to a mixing bowl. Gently mix until just combined (try not to overwork it).

Form and chill. Shape the mixture into 4 patties. Then refrigerate the patties for 20 to 30 minutes (this helps them hold together).

Cook in a pan: Heat the oil in a skillet over medium heat. Cook 3 to 4 minutes per side, until golden and just cooked through. Cook on a grill: Alternatively, cook them for 4 to 5 minutes per side on a grill. Note: These are slightly more fragile on an outdoor grill. See my extra tips in the post above to prevent breakage.

https://www.youtube.com/watch?v=u3MJ6VIx-O4

These salmon burgers are a summertime favorite! They're packed with fresh herbs and topped with a creamy lemon dill yogurt sauce that absolutely takes them to the next level! Enjoy them lettuce-wrapped or in a burger bun. 

Over the years, I've noticed that burger-style proteins are some of the most loved recipes on my site. My turkey burgers are so easy to prep, and my Greek chicken burgers are a great way to switch up your weeknight chicken routine. But these salmon burgers have recently become mine (and my family's) favorite for a lighter seafood option.

And while they may look similar to my salmon patties, there are some distinct differences. These salmon burgers use raw salmon versus cooked salmon, they're bigger and eat more like a true burger (aka juicy, burger-like texture), and they're grill-friendly (if you follow my tips on the recipe blog post below). They're healthy, easy to make, and naturally gluten-free!

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► TIMESTAMPS:
00:00 Intro: Best Salmon Burger Recipe
00:38 Remove the skin from the salmon. 
01:44 Slice the salmon into cubes, then hand chop to a finely chopped texture.
02:15 Mix the chopped salmon with a beaten egg, almond flour, chopped herbs, red onion, garlic, Dijon mustard, lemon juice, salt and pepper. 
02:56 Form the salmon mixture into burger patties, then chill for 20 to 30 minutes. 
03:14 Make the lemon dill yogurt sauce. 
03:46 Pan fry the salmon burgers on the stove or on the grill, until cooked through and golden.
04:37 Assemble the salmon burgers in buns or lettuce wrap with your favorite burger toppings.
05:12 Taste test, types of salmon to use, and storage tips.

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#salmonburgers #salmonburgerrecipe #burgerrecipe

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