Fresh Salmon Burgers Recipe

Salmon: Fresh salmon, skin removed and finely chopped, forms the base of the burger patties.

Breadcrumbs: Helps bind the patties together and adds a slight crunch.

Egg: Acts as a binder to hold the ingredients together.

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

Dijon mustard: Provides a tangy flavor that complements the salmon.

Lemon juice: Freshly squeezed to add a zesty brightness to the patties.

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

Salt: Enhances the overall flavor of the patties.

Black pepper: Freshly ground to add a bit of heat and depth of flavor.

Burger buns: Toasted to provide a sturdy and flavorful base for the salmon patties.

When forming the salmon patties, make sure to handle the mixture gently to avoid overworking it, which can result in a dense texture. To ensure even cooking, press a small indentation in the center of each patty with your thumb. This helps the patties cook evenly and prevents them from puffing up in the middle. Additionally, chilling the formed patties in the refrigerator for about 15-20 minutes before grilling can help them hold their shape better on the grill.

• finely chopped fresh salmon - Substitute with canned salmon: Canned salmon is a convenient and cost-effective alternative that still provides a similar flavor and texture.

• breadcrumbs - Substitute with panko: Panko breadcrumbs offer a lighter, crispier texture which can make the burgers less dense.

• beaten egg - Substitute with flaxseed meal and water mixture: A mixture of 1 tablespoon flaxseed meal and 3 tablespoons water can act as a binding agent for those who are vegan or have egg allergies.

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

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar flavor profile with a bit more texture and visual appeal.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, adding a slightly different but refreshing twist.

• finely chopped 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 saltiness along with a depth of umami flavor, enhancing the overall taste of the burgers.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar spiciness but with a slightly different flavor profile that can add a unique twist.

• toasted burger buns - Substitute with lettuce wraps: Lettuce wraps offer a low-carb, gluten-free alternative that adds a fresh, crisp texture to the burgers.

• To store your fresh salmon burgers in the refrigerator, place the uncooked patties on a plate and cover them tightly with plastic wrap or aluminum foil. They can be kept in the fridge for up to 2 days.

• For longer storage, consider freezing the patties. First, lay the formed salmon patties on a baking sheet lined with parchment paper. Ensure they are not touching each other to prevent sticking.

• Place the baking sheet in the freezer for about 1-2 hours, or until the patties are firm. This step is known as flash freezing and helps maintain the shape and texture of the patties.

• Once the patties are firm, transfer them to a resealable freezer bag or an airtight container. To prevent freezer burn, you can wrap each patty individually in plastic wrap before placing them in the bag or container.

• Label the bag or container with the date and contents. Frozen salmon burgers can be stored for up to 3 months.

• When you're ready to cook the frozen patties, there's no need to thaw them first. Simply grill them over medium-high heat for about 6-7 minutes on each side, or until fully cooked through.

• If you prefer to thaw the patties before cooking, place them in the refrigerator overnight. This will ensure they thaw evenly and maintain their texture.

• For reheating cooked salmon burgers, you can use a microwave, oven, or stovetop. In the microwave, heat on medium power for 1-2 minutes, checking frequently to avoid overcooking. In the oven, preheat to 350°F (175°C) and bake for about 10-15 minutes. On the stovetop, reheat in a lightly oiled skillet over medium heat for about 3-4 minutes per side.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the salmon burgers on a baking sheet lined with parchment paper.
  3. Cover the burgers loosely with aluminum foil to prevent them from drying out.
  4. Heat for about 10-15 minutes, or until the burgers are warmed through.
  5. Serve immediately with your favorite toppings.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the salmon burgers in the skillet and cover with a lid.
  4. Cook for 3-4 minutes on each side, or until heated through.
  5. Enjoy your reheated burgers with fresh lettuce, tomato, or any other toppings you prefer.

• Microwave Method:

  1. Place the salmon burgers on a microwave-safe plate.
  2. Cover the burgers with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. Let the burgers sit for a minute before serving to allow the heat to distribute evenly.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the salmon burgers in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, flipping halfway through, until the burgers are warmed through and slightly crispy.
  4. Serve hot with your favorite burger buns and toppings.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Lightly oil the grill grates to prevent sticking.
  3. Place the salmon burgers on the grill and cover.
  4. Grill for 2-3 minutes on each side, or until heated through.
  5. Serve immediately with fresh lemon juice and dijon mustard for an extra burst of flavor.

• Mixing bowl: A large bowl used to combine the salmon, breadcrumbs, egg, mayonnaise, mustard, lemon juice, green onions, salt, and pepper.

• Knife: Used to finely chop the fresh salmon and green onions.

• Cutting board: A surface to chop the salmon and green onions.

• Measuring cups: Used to measure the breadcrumbs and green onions.

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

• Whisk: Used to beat the egg before adding it to the mixture.

• Grill: Used to cook the salmon patties.

• Grill brush: Used to lightly oil the grill grate.

• Spatula: Used to flip the salmon patties on the grill.

• Plate: Used to hold the formed salmon patties before grilling.

• Toaster: Used to toast the burger buns.

• Tongs: Used to handle the toasted buns and place the cooked patties on them.

Prepare ingredients ahead: Chop the salmon and green onions in advance and store them in the fridge.

Use a food processor: Quickly blend the salmon and other ingredients for a uniform mixture.

Preheat the grill: Start preheating the grill while forming the patties to save time.

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

Use store-bought buns: Opt for pre-toasted burger buns to save time on toasting.