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–+ servings

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.
Shared notes will appear here.
Everyday Cooking
Kitchen Pace : 🕒
Servings: 4
Recipe by NAVA Kitchen
Pan-seared salmon burger on a neutral ceramic plate with lemon wedge, herb sauce, and fresh herbs.
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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.
     
 
Make it yours
  • 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.
 
At the table
  • 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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