Salmon Burgers Recipe
The best homemade salmon burgers! Simple and so delicious, these salmon burgers are made with real ingredients and are ready in no time. You can make them indoors or outdoors and serve them with your favorite fixings.
Servings: 6
Ingredients
- 1 1/2 lb salmon skinless
- 1/2 red onion
- 1/2 fresh dill
- 1 1/2 tsp dijon salmon
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp coriander
- 1/3 cup breadcrumbs
- 1/2 tsp kosher salt
sauce
- 1/2 cup yogurt
- 1 clove garlic
- kosher salt
- black pepper
- 1 tbsp lemon juice
- 1 tbsp dill
Salmon Burger Fixings
- Lettuce
- Tomatoes
- Red onion
- Pickles
Instructions
- Place the salmon, red onion. dill, dijon mustard, paprika, cumin, coriander, breadcrumbs and salt in the bowl of a food processor and blend for about 30 seconds until combined.
- Wet your hands with cold water and divide the mixture into 6 pieces. Gently form each piece into patties and press the middle to make a small indentation.
- Place the burgers on a baking sheet lined with parchment paper and refrigerate for 30 minutes. Meanwhile, preheat the grill to medium high.
- Make the yogurt garlic sauce by mixing the yogurt, minced garlic, salt, pepper, lemon juice and dill in a bowl. Cover and refrigerate until ready to serve.
- Once your ready to grill, rub half a potato on the grill grates, the starch in the potato makes the grates nonstick. Alternatively, you can brush the grates with olive oil.
- Grill the salmon burgers for 4 to 5 minutes on each side. Toast the burger buns and assemble the burgers using the sauce and your preferred fixings.
Video
Notes
- You can cook these salmon burgers on the stovetop as well. Heat a pan over medium heat and add 1 tablespoon olive oil. Sear the salmon burgers for 4 to 5 minutes on each side on medium high.
- Get creative with the toppings, we like avocados, pickles, a squeeze of lemon juice and caramelized onions.
- Store the leftovers in an airtight container and refrigerate for up to 2 days.
- To freeze cooked salmon burgers: Wrap each one individually in plastic wrap, transfer them all to a freezer safe bag and freeze for up to 3 months.
- To freeze uncooked salmon burgers: form the patties and place them on a lined baking sheet. Freeze for 2 hours or until they are completely frozen and solid. Transfer to a freezer safe bag and freeze for up to 3 months. To cook, take them out of the bag and onto a lined baking sheet, thaw in the fridge for a few hours and cook as instructed.
Nutrition
Calories: 204kcal | Carbohydrates: 7g | Protein: 24g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 65mg | Sodium: 105mg | Potassium: 632mg | Fiber: 1g | Sugar: 2g | Vitamin A: 246IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 2mg