I’ve always loved a good salmon burger, but this homemade version is next level! The key to a perfect salmon burger that holds together (and the meat is still tender) is not over-processing the salmon, so you get real chunks throughout.
My kids love loading them up with avocado and tzatziki, and I love that the patties only take 15 minutes of prep; then we stick them in the fridge and cook them for only 5 minutes.
Look in the recipe card for all of my serving suggestions, and don’t forget homemade hamburger buns! These are on our summer rotation for good.
How to Make Salmon Burgers
Make Binding Paste: Cut the salmon into large chunks. Place about one fourth of the fish in a food processor. Add Dijon mustard, onion powder, lemon zest, mayonnaise, and egg white and pulse several times until it forms a paste-like texture. Add remaining chunks of fresh salmon and pulse just a few times to coarsely chop (don’t over-mix–you want small pieces of salmon for the best texture.)
Add Seasoning: Transfer to a bowl and stir in panko, chives, dill, salt, and pepper, just until combined.
Form Patties: Scoop mixture into about 1/3 cup portions, to make 6 salmon burgers. Press them gently into about a 3 inches in diameter. Refrigerate raw salmon patties for at least 30 minutes to help them hold together.
Cook and Serve: Heat oil in a nonstick skillet over medium-high heat. Cook patties for 2–3 minutes per side, until golden brown and just cooked through. The centers should be moist and slightly pink. Don’t overcook (and remember they will continue to cook as they rest). Serve warm, on a hamburger bun with desired toppings.
Lauren Allen
This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.
