Salmon Burgers
These salmon burgers trade heavy fillers for bright, clean ingredients. Whether you’re hosting a summer cookout or making an easy weeknight dinner, these patties bring a crisp, golden exterior and a juicy center.
Servings: 4
Ingredients:
- 1 lb. salmon fillet, skin removed and cut into chunks
- ½ red bell pepper
- 2 scallions
- ½ cup panko breadcrumbs
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1 egg
- 1 garlic clove
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil, for cooking
Method:
Start Cooking- Add the salmon to a food processor and pulse a few times until chopped but still slightly chunky. Transfer to a large bowl.
- Add the red bell pepper, scallions, and garlic to the food processor. Pulse a few times until finely chopped. Do not puree. If needed, lightly pat dry with a paper towel.
- Add the vegetable mixture to the salmon along with panko, mayonnaise, Dijon mustard, lemon juice, egg, salt, and black pepper. Mix gently until combined.
- Form into 4 burger patties, about ½–¾ inch thick. Refrigerate for 20–30 minutes.
- Heat olive oil in a large skillet over medium heat.
- Cook the patties for 4–5 minutes per side, until golden brown and cooked through.
- Serve on toasted buns with lettuce, tomato, onion, or your favorite sauce. Bon appétit.
Kitchen Tools:
Notes:
From the kitchen
- Pulse the salmon just until chopped to keep the burgers tender and textured.
- Finely chopping the vegetables helps them blend into the patties without staying crunchy.
- Chilling the patties before cooking helps them hold their shape and flip more easily.
- Cook over medium heat so the outside browns without drying out the salmon.
- A fish spatula or thin spatula works best for flipping delicate patties.
- For a simple sauce, mix mayonnaise with lemon juice and black pepper and serve alongside the burgers.
- Add chopped fresh dill or parsley for extra freshness.
- Swap scallions with finely minced shallot or onion.
- Add a pinch of smoked paprika or cayenne for a little heat.
- Serve over salad greens instead of as a burger.
- Use crushed crackers instead of panko if needed.
- Serve with toasted brioche buns, lettuce, sliced tomato, red onion, or a simple lemon mayo.
- These salmon burgers also pair well with roasted potatoes, fries, cucumber salad, or coleslaw.
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Nutrition:
Calories: 326 kcal | Carbohydrates: 8 g | Protein: 26 g | Fat: 21 g | Saturated Fat: 3 g | Polyunsaturated Fat: 7 g | Monounsaturated Fat: 9 g | Trans Fat: 0.02 g | Cholesterol: 107 mg | Sodium: 224 mg | Potassium: 654 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 638 IU | Vitamin C: 22 mg | Calcium: 43 mg | Iron: 2 mg
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Mention @thenavakitchen or tag #thenavakitchen!FROM THE PANTRY
Salmon
WHY WE LOVE IT
Salmon cooks quickly, holds its texture well, and brings rich flavor without needing many ingredients. It works especially well in burgers because it stays tender while developing crisp edges in the skillet.
A LITTLE STORY
Salmon has long been part of coastal cooking traditions across Northern Europe, North America, and parts of Asia. Today, salmon burgers have become a lighter alternative to classic beef burgers while keeping the same satisfying, pan-seared texture.
DID YOU KNOW?
Fresh salmon contains natural oils that help keep patties moist during cooking. Chopping the salmon instead of fully blending it also creates a better texture with visible flaky pieces throughout the burger.