Salmon Burgers
This will be the BEST Salmon Burger recipe you'll ever try. It starts with buttery fresh salmon, gets perfectly brown in a skillet (no grill needed) and is finished with crisp lettuce and creamy tartar sauce.
Ingredients
- 1 ¼ pounds boneless skinless salmon fillets cut into 2-inch pieces
- 1 tablespoon Dijon mustard
- 1 shallot roughly chopped
- ½ cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon Old Bay seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil
- 4 brioche hamburger buns
- 1 batch Homemade Tartar Sauce (you may have some left over)
- 2 cups shredded iceberg lettuce
Instructions
- Place 1/4 of salmon in bowl of food processor fitted with knife blade attachment. Add Dijon and shallot, and process until mixture is a smooth puree, scraping down sides of bowl occasionally.
- Add remaining salmon to food processor, and pulse processor on and off a few times, just until this salmon is chopped into roughly 1/4-inch pieces and combined with the puree. Be careful not to process too much, as you DON'T want this fish to also be totally puréed.
- Add salmon mixture to large mixing bowl. Add breadcrumbs, garlic powder, Old Bay, salt and pepper. Use rubber spatula to gently fold until well combined.
- Shape mixture into 4 burger patties.
- Heat oil in large cast iron or nonstick skillet over medium heat. Add burgers and cook 5 to 7 minutes or until internal temperature reaches 145 degrees F, turning once.
- Serve burgers on buns with tartar sauce and lettuce.
Calories: 486kcal, Carbohydrates: 34g, Protein: 34g, Fat: 23g, Saturated Fat: 4g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 6g, Trans Fat: 0.04g, Cholesterol: 80mg, Sodium: 853mg, Potassium: 872mg, Fiber: 2g, Sugar: 6g, Vitamin A: 301IU, Vitamin C: 3mg, Calcium: 117mg, Iron: 4mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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