Salmon Burgers Recipe

Salmon fillet: Fresh salmon fillet is the star of this recipe, providing a rich and flavorful base for the burgers.

Breadcrumbs: Breadcrumbs help bind the patties together and add a slight crunch to the texture.

Egg: A beaten egg acts as a binder, ensuring the patties hold their shape during cooking.

Mayonnaise: Mayonnaise adds moisture and a creamy texture to the patties.

Dijon mustard: Dijon mustard provides a tangy flavor that complements the salmon perfectly.

Lemon juice: Freshly squeezed lemon juice adds a bright, citrusy note to the patties.

Green onions: Finely chopped green onions add a mild onion flavor and a bit of color to the mixture.

Salt: Salt enhances the overall flavor of the patties.

Black pepper: Freshly ground black pepper adds a touch of heat and depth to the flavor profile.

Olive oil: Olive oil is used for frying the patties, giving them a golden brown crust.

When forming the salmon patties, make sure to handle the mixture gently to avoid overworking it. Overworking can lead to a dense texture. To ensure even cooking, press the patties to an even thickness. If the mixture feels too wet, you can add a bit more breadcrumbs to help bind it. Chilling the patties in the refrigerator for about 15-20 minutes before frying can also help them hold their shape better during cooking.

• salmon fillet - Substitute with tuna fillet: Tuna has a similar texture and flavor profile, making it a good alternative for salmon in burgers.

• breadcrumbs - Substitute with panko: Panko breadcrumbs are lighter and crispier, providing a similar binding effect without altering the texture too much.

• beaten egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a vegan binding agent.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tangy flavor while being lower in fat.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar tangy flavor with a slightly different texture due to the mustard seeds.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidic brightness that complements the fish.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used in the same quantity.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor without the black specks, which can be preferable in some dishes.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for frying.

• Allow the salmon patties to cool completely after cooking. This prevents condensation, which can make them soggy.
• Wrap each salmon patty individually in plastic wrap or aluminum foil. This helps maintain their shape and prevents them from sticking together.
• Place the wrapped patties in an airtight container or a resealable freezer bag. If using a freezer bag, remove as much air as possible before sealing.
• Label the container or bag with the date. This ensures you use the salmon burgers within the optimal time frame.
• Store the salmon patties in the refrigerator for up to 2 days if you plan to eat them soon. For longer storage, place them in the freezer, where they can last up to 3 months.
• When ready to use, thaw frozen salmon patties in the refrigerator overnight. This gradual thawing helps maintain their texture and flavor.
• Reheat the salmon patties in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat them in a frying pan over medium heat for a few minutes on each side.

• Oven Method: Preheat your oven to 350°F (175°C). Place the salmon burgers on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Bake for about 10-15 minutes or until heated through. This method helps maintain the moisture and texture of the burgers.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the salmon burgers in the skillet and cook for about 3-4 minutes on each side, or until they are heated through. This method gives a nice, crispy exterior while keeping the inside moist.

• Microwave Method: Place the salmon burgers on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly. This method is quick but may not retain the original texture as well as other methods.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the salmon burgers in the air fryer basket in a single layer. Cook for about 5-7 minutes, flipping halfway through, until they are heated through and slightly crispy on the outside. This method is great for a quick and crispy reheat.

• Grill Method: Preheat your grill to medium heat. Place the salmon burgers on the grill and cook for about 3-4 minutes on each side, or until they are heated through. This method adds a nice smoky flavor and keeps the burgers juicy.

• Mixing bowl: A large bowl used to combine all the ingredients for the salmon patties.

• Knife: Essential for finely chopping the salmon fillet and green onions.

• Cutting board: Provides a stable surface for chopping the salmon and green onions.

• Measuring cups: Used to measure out the breadcrumbs and mayonnaise accurately.

• Measuring spoons: Used to measure the dijon mustard, lemon juice, salt, and black pepper.

• Whisk: Useful for beating the egg before adding it to the mixture.

• Frying pan: Used to cook the salmon patties to a golden brown.

• Spatula: Helps in flipping the salmon patties in the frying pan.

• Plate: To place the formed salmon patties before cooking.

• Paper towels: To drain excess oil from the cooked salmon patties.

• Buns: For serving the salmon burgers.

Prepare ingredients in advance: Chop the salmon fillet, green onions, and measure out the breadcrumbs and other ingredients ahead of time to streamline the process.

Use a food processor: Quickly combine the salmon mixture by pulsing it in a food processor instead of chopping by hand.

Preheat the pan: Heat the olive oil in the pan while forming the patties to save time.

Batch cooking: Double the recipe and freeze extra salmon patties for a quick meal later.