This salmon burger recipe turns salmon filets into delicious pate and makes the perfect meal all year round! Served in soft rolls with tartar sauce.
Use fresh or frozen salmon fillets for these burgers. If you’ve made canned salmon, try these salmon patees. Using a food processor to grind some of the salmon, the pate can hold too much of the filler. Wet your hands slightly with water as you form putty so that the mixture doesn’t stick to your hands. Do not skip cold times. Help putty to hold together. Burger pate can be prepared and chilled by a day in advance.
Salmon burger ingredients tips
Salmon: Fresh salmon or frozen filets are perfect for salmon burgers. Canned salmon works well, but check for small “pinbones” and drain them thoroughly. Breadcrumbs: I use breadcrumbs in this recipe to help bond the ingredients. Use plain or veteran panko bread crumbs or make your own. Seasonings: I season them with these salmon burgers, Dijon mustard, a little lemon juice, old bay seasonings, and garlic powder. You can add your favorite herbs and spices to the mixture.
Variations
Add finely cut red peppers or finely zucchini to add pops of colour and excess moisture. Add fresh dill or other herbs, lemon pepper seasonings, or lemon zest.
Provide suggestions
Salmon Burger Storage
Store the remaining salmon burgers separately from the bread in a fridge-covered container for up to two days. Reheat them in the microwave, put them again in a dry saute pan and reheat them in an air fryer.
Once cooled, freeze the salmon burger in a zipper bag between parchment paper for up to three months.
Salmon in the summer!
Have you made these salmon burgers? Leave a rating and comment below.
Salmon Burger
Salmon burgers are the perfect option when you’re craving a light, flavorful meal.
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Transfer the salmon mixture to a medium bowl. Add the remaining chopped salmon, breadcrumbs, parsley, salt and pepper. Mix gently and combine.
Wet your hands with water and gently form the salmon in four 4-inch wide patees. Place the pate on a plate and refrigerate for at least 30 minutes.
Heat the olive oil in a large non-stick frying pan over medium heat. Add the pate and cook on one side for 3-4 minutes, or until golden brown.
To serve, serve each bread with tartar sauce, lettuce and salmon patty.
Reheat in a Stovetop or Air Fryer frying pan.
calorie: 440 | carbohydrates: 32g | protein: 29g | fat: twenty oneg | Saturated fat: 3g | Polyunsaturated fat: 7g | January Saturated Fat: 9g | cholesterol: 64mg | sodium: 621mg | potassium: 737mg | fiber: 2g | sugar: 5g | Vitamin A: 1263iu | Vitamin C: 6mg | calcium: 115mg | iron: 4mg
The nutritional information provided is a quote and will vary based on the cooking method and the brand of ingredients used.
course Dinner, appetizer, fish, lunch, sandwiches, seafood
cooking Americans© spendwithpennies.com. Content and photos are copyrighted. Sharing this recipe is encouraged and highly appreciated. Copying or pasting the complete recipe on social media is strictly prohibited. Check out my photo usage policy here.
(TagStoTRASSLATE) BIBB LETTUCE (T) Bread (T) Dijon Mustard (T) Lemon Juice (T) Old Bay Seasoning (T) Panko (T) Salmon (T) Tartar Sauce
