In this recipe, salmon fillets are transformed into juicy salmon patties and tucked into soft buns with lettuce and tartar sauce.
Ingredients for Salmon Burgers
Salmon: Fresh salmon or frozen filets are great for salmon burgers. Canned salmon works well too, but check for small ‘pin-bones’ and drain thoroughly. Breadcrumbs: I use breadcrumbs in this recipe to help bind the ingredients together. Use plain or seasoned Panko bread crumbs or make your own. Seasonings: I love using Dijon mustard, a little lemon juice, Old Bay seasoning, and garlic powder to give these salmon burgers a zesty and mildly spicy flavor.
Variations
Mix in some diced red bell peppers or shredded zucchini for a pop of color and extra moisture. Add some fresh dill or other herbs, homemade lemon pepper seasoning, or even lemon zest. Toss in some shredded parmesan or cheddar cheese for extra richness.
How to Make Salmon Burgers
Salmon burgers can be made into a full-size burger patty or shaped into sliders! Assemble salmon burgers with lettuce and tartar sauce between hamburger buns.
Salmon Burger Toppings
Top each burger with thinly sliced tomatoes, crispy fried pickles, pickled red onions, tangy cucumber onions. Don’t forget the sauce! My favorites are garlic aioli, pesto, dill sauce, chipotle aioli, or mayonnaise.
Storing Salmon Burgers
Store leftover salmon burgers separate from buns in a covered container in the refrigerator for up to 2 days. Reheat them in the microwave, then re-crisp them in a dry saute pan or reheat them in the air fryer. Once cooled, freeze salmon burgers between pieces of parchment paper in a zippered bag for up to 3 months. Did you make these Salmon Burgers? Leave us a rating and a comment below. © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
