4.9 from 131 votes
Salmon Burgers
These Salmon Burgers blend coarsely chopped salmon with fresh herbs and spices like sumac, coriander, and paprika, creating patties that are coated in breadcrumbs for a crisp exterior and tender interior. The preparation includes resting the mixture to ensure firmness, yielding juicy burgers with a bright, savory flavor. Served with tzatziki, arugula, and toasted buns, they offer a fresh take on seafood sandwiches with Mediterranean-inspired seasoning that balances the richness of the salmon.
Prep Time
10 mins
Cook Time
4 mins
Inactive Time To Chill the Salmon Mixture
30 mins
Total Time
44 mins
Servings:
4
people
Calories:
3913 kcal
Course:
Dinner
Cuisine:
Mediterranean
Ingredients
- 1 1/2 lb salmon fillet cut into bite-sized chunks, skinless
- 2 tsp Dijon mustard
- 2-3 tbsp green onion both white and green parts, minced
- 1 cup parsley chopped, fresh
- 1 tsp ground coriander
- 1 tsp sumac ground
- 1/2 tsp paprika sweet
- 1/2 tsp black pepper
- kosher salt
- 1/3 cup bread crumbs or gluten-free breadcrumbs, unseasoned
- 3 tbsp extra virgin olive oil
- 1 lemon
For serving
- tzatziki sauce
- arugula baby
- 1 red onion sliced
- bread buns salad greens or potatoes, toasted, e.g. ciabatta or whole wheat
Instructions
- Process the salmon: Place about 1/4 of the salmon in the bowl of a large food processor. Add the mustard. Run the processor until the mixture is pasty. Transfer to a bowl. Place the remaining salmon in the food processor. Pulse just a couple of times until it’s coarsely chopped into 1/4-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.
- Flavor the salmon: Add the green onions, parsley, coriander, sumac, paprika, and black pepper. Season with kosher salt. Mix well until the mixture is combined. Cover and chill in your fridge for about 30 minutes.
- Get ready: While the salmon chills, make the Greek Tzatziki Sauce according to this recipe. Prepare the arugula, sliced tomatoes, and the remaining toppings and buns to serve. Line a sheet pan with parchment paper.
- Make the salmon patties: Spread the bread crumbs on a plate. Divide the chilled salmon mixture into 4 equal portions and form into 1-inch thick patties. Place each patty in the breadcrumbs and press to coat on one side. Flip and press on the other side to coat. Place the breaded salmon patties on the lined sheet pan.
- Cook salmon patties: Heat the olive oil over medium-high heat. Once the oil shimmers (but before it starts to smoke), carefully lower each of the patties into the hot oil. Cook, flipping once, until medium-rare and lightly browned on both sides, about 2-4 minutes. Adjust heat as necessary during cooking to keep things sizzling and cooking well but without scorching the bread crumbs. The minimum internal temperature of the patty should be 115 to 120°F on an instant-read thermometer for medium-rare.
- Finish the salmon: Set cooked salmon burgers onto paper towels to drain any excess oil. Sprinkle lightly with salt and finish with a squeeze of fresh lemon juice on top.
- Assemble the salmon burgers: If you’re serving burger-style, spread the buns with a bit of tzatziki sauce. Add the salmon, then layer on the arugula, tomato and onion slices. Enjoy!
Cup of Yum
Notes
- Rest the salmon burger mixture in the fridge for about 30 minutes before cooking to help patties hold together.
- Use breadcrumbs only for coating the outside of patties to preserve internal moisture; mixing them into the patty can dry out the salmon.
- Cook salmon burgers until golden on the outside but still tender inside to avoid dryness.
- For a low-carb meal, skip the bun and use the arugula and veggies as a salad with lemon and olive oil dressing instead.
Nutrition Information
Calories
391.3kcal
(20%)
Carbohydrates
14.2g
(5%)
Protein
36g
(72%)
Fat
22g
(34%)
Saturated Fat
3.2g
(16%)
Polyunsaturated Fat
5.5g
(32%)
Monounsaturated Fat
11.4g
(57%)
Cholesterol
93.6mg
(31%)
Sodium
161.5mg
(7%)
Potassium
1021.5mg
(22%)
Fiber
3.2g
(13%)
Sugar
2.4g
(5%)
Vitamin A
1494.3IU
(30%)
Vitamin C
38.8mg
(43%)
Calcium
63.5mg
(6%)
Iron
3.4mg
(19%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 3913
% Daily Value*
| Calories | 391.3kcal | 20% |
| Carbohydrates | 14.2g | 5% |
| Protein | 36g | 72% |
| Fat | 22g | 34% |
| Saturated Fat | 3.2g | 16% |
| Polyunsaturated Fat | 5.5g | 32% |
| Monounsaturated Fat | 11.4g | 57% |
| Cholesterol | 93.6mg | 31% |
| Sodium | 161.5mg | 7% |
| Potassium | 1021.5mg | 22% |
| Fiber | 3.2g | 13% |
| Sugar | 2.4g | 5% |
| Vitamin A | 1494.3IU | 30% |
| Vitamin C | 38.8mg | 43% |
| Calcium | 63.5mg | 6% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.