Salmon Burger Recipe
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
6
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Calories
421 kcal
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Course
Main Course
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Cuisine
American
Salmon Burger Recipe
Description
This Salmon Burger Recipe develops a flavorful patty by combining fresh salmon with aromatic ingredients like garlic, onion, and capers, balanced by lemon juice and Dijon mustard. The addition of crushed butter crackers provides structure and moisture absorption. The patties are cooked in oil on a hot pan to develop a crispy browned exterior while keeping the interior tender.
The accompanying slaw features shredded cabbages, bell peppers, jicama, and green onions dressed in a creamy, tangy dressing blending mayonnaise, grainy and Dijon mustards, apple cider vinegar, fresh dill, and a touch of sugar. This adds crunch and brightness that complements the richness of the salmon patties. Fresh cracked salt and black pepper season both components.
These burgers are ideal for immediate serving after cooking, stacked with arugula and served on toasted buns. The recipe includes tips on ingredient preparation and substitution options like daikon radish for jicama. The fish and toppings can be stored separately for days and the patties freeze well for future meals, with recommended reheating methods to maintain quality.
Ingredients
For the Slaw:
- 1/2 cup mayonnaise
- 1 tablespoon grainy mustard
- 1 tablespoon Dijon mustard
- 3 tablespoons apple cider vinegar
- 1 tablespoon dill chopped, fresh
- ½ teaspoon sugar
- 2 cups green cabbage sliced
- 1 cup red cabbage sliced
- 1/2 cup green onion sliced
- 1 red bell pepper peeled, thinly sliced
- ½ green bell pepper peeled, thinly sliced
- 1 jicama medium-sized, peeled, thinly sliced
- salt sea salt and fresh cracked, to taste
- black pepper sea salt and fresh cracked, to taste
For the Salmon Burger:
- 40 butter crackers finely crushed
- 1 pound salmon skinless, fresh, wild caught
- ¼ sweet onion peeled
- 1 garlic clove
- 1 egg
- lemon juice of half
- 1 tablespoon capers
- 1 tablespoon Dijon mustard
- salt sea salt and fresh cracked, to taste
- black pepper sea salt and fresh cracked, to taste
- oil for sautéing
- 6 toasted buns
- 2 cups arugula
Instructions
- In a medium-size bowl whisk together mayonnaise, both mustards, vinegar, dill, sugar, salt, and pepper. Set it aside.
- In a large bowl mix together the cabbages, green onions, jicama, and bell peppers. Set them aside.
- In a separate bowl whisk together mayonnaise, both mustards, vinegar, dill, sugar, salt, and pepper. Set it aside.
- Place the butter crackers to a food processor and process on high until they are like crumbs. Set them aside.
- Add the salmon, onion, garlic, egg, lemon juice, capers, mustard, salt, and pepper to a food processor.
- Blend on high speed until it becomes slightly chunky but smooth.
- Once it is processed, transfer the mixture to a large bowl and fold in the cracker crumbs using a rubber spatula until they are mixed in.
- Form the batter into 6 salmon patties and set aside.
- Next, 3 to 4 tablespoons of oil to a hot griddle or sauté pan over medium-high heat.
- Add the salmon patties and cook for 5 to 6 minutes per side or until golden brown and cooked throughout. Keep Them warm.
- Bring back the creamy dill dressing and vegetables and pour the dressing over the vegetable coleslaw and gently mix until combined.
- Adjust the seasonings with salt and pepper. There should be plenty of coleslaw leftover to serve as a side alongside the main salmon burger recipe.
- Place the salmon burger on the toasted bun with some arugula leaves in-between the bottom and salmon and top off a salmon patty and with the coleslaw.
Notes
- Salmon burgers are best served freshly cooked but can be stored separately with toppings refrigerated up to 4 days.
- Frozen patties keep for up to 3 months; thaw in the refrigerator for 1 day before heating.
- Reheat oven-baked patties covered at 350°F for 8-12 minutes until warm.
- Using olive oil or a high-smoke point oil is preferred for frying.
- You can finely crush butter crackers manually if a food processor is not available.
- Chopping ingredients by hand is an alternative if no processor is used.
- Daikon radish can substitute jicama in the slaw if unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Calories | 421kcal | 21% |
| Carbohydrates | 29g | 10% |
| Protein | 19g | 38% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 76mg | 25% |
| Sodium | 479mg | 20% |
| Potassium | 768mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 1190IU | 24% |
| Vitamin C | 75.9mg | 84% |
| Calcium | 93mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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