Description
These flavorful salmon burgers are a perfect blend of fresh salmon, aromatic herbs, and spices, coated with breadcrumbs and pan-fried to a golden crisp. Served with tzatziki sauce, fresh arugula, tomato, and red onion on toasted buns, they make a delicious and quick meal perfect for any occasion.
Ingredients
Salmon Burger Mixture
- 1 1/2 pounds skinless salmon fillet (or slice off the skin), cut into bite-sized pieces
- 2 teaspoons Dijon mustard
- 2-3 tablespoons minced green onions
- 1 cup chopped parsley leaves and tender stems
- 1 teaspoon ground coriander
- 1 teaspoon ground sumac
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon black pepper
- Kosher salt, to taste
- 1/3 cup unseasoned bread crumbs (or gluten-free breadcrumbs)
Cooking and Serving
- 3 tablespoons extra virgin olive oil
- 1 lemon, halved
- Tzatziki sauce, for serving
- Baby arugula, for serving
- 1 tomato, sliced
- 1 red onion, sliced
- Toasted buns (such as ciabatta or whole wheat), for serving
Instructions
- Process the salmon: Place about one-quarter of the salmon and Dijon mustard into a food processor bowl and blend until a smooth paste forms. Transfer this to a large bowl. Add the remaining salmon to the processor and pulse a few times until coarsely chopped, ensuring some texture remains. Combine this with the salmon paste in the bowl.
- Flavor the salmon: To the combined salmon mixture, add minced green onions, chopped parsley, ground coriander, ground sumac, sweet paprika, black pepper, and a generous pinch of kosher salt. Mix thoroughly to combine all ingredients. Cover the bowl and chill in the refrigerator for about 30 minutes to allow flavors to meld.
- Make the salmon patties: Line a sheet pan with parchment paper and place bread crumbs on a separate plate. Divide the chilled salmon mixture into 4 equal portions. Shape each portion into a 1-inch thick patty. Press each patty onto the bread crumbs, coating both sides evenly. Place the breaded patties on the prepared sheet pan.
- Cook salmon patties: Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering but not smoking. Carefully add the salmon patties to the pan. Cook for about 2-4 minutes per side, flipping once, until patties are medium-rare and golden brown. Adjust heat to maintain sizzle without burning the bread crumbs. Check for an internal temperature of 115 to 120°F for medium-rare doneness.
- Finish the salmon: Remove the cooked salmon burgers and drain excess oil on paper towels. Lightly sprinkle salt over each patty and finish with a squeeze of fresh lemon juice, enhancing brightness and flavor.
- Assemble the salmon burgers: Spread your choice of toasted buns with tzatziki sauce. Layer the cooked salmon patties on the buns, then top with baby arugula, tomato slices, and red onion slices. Serve immediately and enjoy your fresh salmon burgers!
Notes
- Use gluten-free breadcrumbs to make this recipe gluten-free.
- Do not over-process the second batch of salmon to maintain texture in the patties.
- Cook salmon patties to medium-rare for best tenderness; use an instant-read thermometer to check doneness.
- Adjust seasoning and spices according to preference.
- These burgers can be served with a side salad or fries for a complete meal.
- Prep Time: 12 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean