Salmon Burger

Name: Salmon Burger
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g salmon fillet (skin removed, roughly chopped); 0.25 cup breadcrumbs (plain); 1 pcs egg (large, beaten); 1 tsp dijon mustard; 1 tbsp lemon juice (freshly squeezed); 4 pcs garlic (cloves, minced); 2 tbsp dill (fresh, finely chopped); 0.5 tsp salt; 1 pinch black pepper (freshly ground); 2 tbsp oil (for cooking); 4 pcs hamburger bun (brioche or sesame seed, split and toasted); 4 pcs lettuce (large leaves, washed); 1 pcs tomato (large, sliced into rounds); 0.5 pcs red onion (medium, thinly sliced)

RATING

4.4/5(68)

TASTE SCORE

9/10

Fresh, flaky salmon burgers with a bright lemon-herb flavor and a perfectly seared crust. These patties come together in minutes and cook to juicy perfection — a lighter, omega-3 rich twist on the classic backyard burger that still delivers big on taste.

PREP

15m

COOK

10m

SERVES

1 PIECE

592 cal

SERVINGS

METHOD · 6 STEPS

prep · ~5 min
Dice the salmon by hand.
Remove any pin bones from the salmon fillet. Cut the salmon into small cubes, then roughly chop — keep the pieces chunky so the patties have texture. Do not use a food processor or you'll end up with a paste.
TIPA sharp knife and cold salmon make clean dicing much easier. Pop the fillet in the freezer for 15 minutes beforehand if it feels too soft.
mix · ~3 min
Mix the burger mixture.
1.In a large bowl, combine the chopped salmon, breadcrumbs, beaten egg, dijon mustard, lemon juice, minced garlic, and chopped dill.
2.Season with salt and black pepper.
3.Gently fold everything together with your hands until just combined. Do not overwork — the mixture should be loose and slightly sticky.
TIPOvermixing makes tough burgers. Stop as soon as the ingredients are evenly distributed.
prep · ~10 min
Shape the salmon patties.
1.Divide the mixture into 4 equal portions (about 150 g each).
2.Gently shape each portion into a patty roughly 2.5 cm thick. Make them slightly wider than your buns — they shrink during cooking.
3.Press a shallow dimple into the center of each patty with your thumb. This prevents them from puffing up.
4.Place the patties on a plate, cover, and refrigerate for 10 minutes to firm up.
TIPChilling before cooking is the secret to patties that hold together beautifully in the pan.
fry · ~9 min
Cook the salmon burgers.
Heat the oil in a large skillet over medium heat. Once shimmering, carefully place the patties in the pan. Cook for 4-5 minutes on the first side until a golden crust forms, then flip and cook for another 3-4 minutes. The burgers are done when they feel firm to the touch and the internal temperature reaches 63°C (145°F).
TIPResist the urge to flip too early. A well-formed crust releases naturally from the pan — if it sticks, give it another 30 seconds.
prep · ~2 min
Toast the buns.
While the patties cook, split the hamburger buns and toast them cut-side down in a dry pan or under the broiler until lightly golden, about 1-2 minutes.
assemble · ~2 min
Assemble the salmon burgers.
1.Spread your favorite sauce on the bottom bun if desired.
2.Place a lettuce leaf on each bottom bun, followed by the hot salmon patty.
3.Top with tomato slices and a few rings of red onion.
4.Close with the top bun and serve immediately.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Chill the patties for at least 10 minutes before cooking to help them hold together.
2
Hand-chop the salmon into small cubes rather than using a food processor for a better texture.
3
Press a shallow dimple in the center of each patty to prevent puffing up during cooking.
4
Cook until a golden crust forms on the first side before flipping — about 4-5 minutes.
5
Use an instant-read thermometer to check for doneness at 63°C (145°F).
6
Toast the buns in a dry pan or under the broiler for a sturdy, flavorful base.
7
Store leftover cooked patties in the fridge for up to 2 days; reheat gently in a skillet.