Pan Seared Salmon Burgers Recipes

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SALMON BURGERS



Salmon Burgers image

Delicious and quick burgers!

Provided by flamingo1012

Categories     Seafood     Fish     Salmon

Time 25m

Yield 4

Number Of Ingredients 8

1 (14.75 ounce) can salmon, drained and flaked
¾ cup rolled oats
½ onion, sliced
1 egg
½ lemon, juiced
1 tablespoon Dijon mustard
salt and ground black pepper to taste
1 teaspoon vegetable oil

Steps:

  • Mix salmon, oats, onion, egg, lemon juice, mustard, salt, and black pepper in a bowl until evenly combined. Divide and shape mixture into four patties.
  • Heat vegetable oil in a large skillet over medium-high heat; pan-fry salmon patties until heated through, about 7 minutes on each side.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 12.9 g, Cholesterol 91.9 mg, Fat 10.9 g, Fiber 1.8 g, Protein 27.8 g, SaturatedFat 2.4 g, Sodium 484.5 mg, Sugar 1 g

PAN-SEARED SALMON BURGERS



Pan-Seared Salmon Burgers image

Healthy and delicious Salmon Burgers are pan-seared, meaning they're crispy on the outside and ready in under 20 minutes! They can easily be made gluten free, and they make for a delicious lunch or dinner recipe.

Provided by Erin

Categories     dinner     lunch

Time 20m

Number Of Ingredients 12

4 salmon fillets (skins removed)
2 garlic cloves
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp smoked paprika
1/4 tsp black pepper
1/3 cup panko breadcrumbs (gluten free)
1/4 cup parmesan cheese (freshly grated)
2 tbsp olive oil
2 garlic cloves (minced)
1/2 cup mayonnaise

Steps:

  • Place garlic in a food processor in pulse; then, add the salmon to combine and pour ground up salmon into a large bowl.
  • Add garlic powder, paprika, onion powder, salt, pepper, breadcrumbs, and cheese and stir to combine.
  • Use your hands to form mixture into burgers, placing them on a plate.
  • Then, heat a large skillet (I used my cast iron) over medium high heat with olive oil--at least 3 tbsp--and wait a minute or so before adding in the burgers. You may need to do this in two rounds depending on how many burgers fit in your skillet. Cover the skillet with a lid and cook burgers for 3-4 minutes per side.
  • For the aioli: Place mayo in a bowl and set aside; then, heat olive oil in a skillet and add the garlic. Cook garlic until it turns slightly golden, then pour garlic and olive oil into the bowl with the mayo; stir to combine.
  • Assemble burgers the way you would a normal burger with plenty of garlic aioli.
  • Enjoy!

Nutrition Facts : Calories 234 kcal, Sugar 1 g, Sodium 403 mg, Fat 10 g, SaturatedFat 2 g, Carbohydrate 4 g, Fiber 1 g, Protein 30 g, Cholesterol 78 mg, ServingSize 1 serving

PERFECT SALMON BURGERS



Perfect Salmon Burgers image

Provided by Food Network Kitchen

Time 1h

Yield 4 burgers

Number Of Ingredients 12

1 1/4 pounds center-cut salmon fillet, skin and pin bones removed
2 tablespoons dijon mustard
1 tablespoon mayonnaise
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
Pinch of cayenne pepper
2 scallions, chopped
1 cup plus 2 tablespoons panko (Japanese breadcrumbs)
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for brushing
4 brioche buns, split
Tartar sauce and arugula, for topping

Steps:

  • Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste. Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.
  • Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.
  • Preheat the broiler. Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.
  • Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and arugula.

PAN-SEARED SALMON BURGERS



Pan-Seared Salmon Burgers image

Pan-seared salmon burgers have cast-iron cooked salmon that is crispy on the outside and flaky on the inside. Served with a creamy dill sauce.

Provided by Erin@BottomLeftoftheMitten

Categories     Main Dish

Number Of Ingredients 13

4 4-ounce wild caught salmon fillets (I purchased the fillets that had the skin already removed)
4 hamburger buns
2 teaspoon butter (for the buns)
1 teaspoon pink Himalayan salt
1 teaspoon ground black pepper
1 tablespoon butter (for cooking the salmon)
1 tablespoon olive oil
1/2 cup arugula
4 slices tomato
1/4 cup mayonnaise
2 tablespoon sour cream
1/2 teaspoon dill (fresh or dried)
1/4 teaspoon garlic powder

Steps:

  • Preheat the oven to 400 degrees.
  • Split the 4 buns down the center.
  • Spread 1/2 tsp butter to each side of the bun. Place the bun butter side down on a large baking sheet.
  • Bake the buns in the oven for 5 minutes. Remove from the oven and keep warm while cooking the salmon.
  • Pat the salmon dry, then season each side of the fillets with salt and pepper.
  • Heat the cast iron pan over medium heat. Add the butter and olive oil.
  • When the butter has melted, place the salmon into the pan. Let cook for 4 minutes.
  • Gently flip the salmon and cook on the other side for another 4 minutes.
  • Place the salmon on the bottom bun. Add the sauce, tomato, arugula, more sauce, then the top bun.
  • Add all the ingredients together in a small bowl and stir until combined.

SEATTLE SALMON BURGERS



Seattle Salmon Burgers image

Cook the salmon fresh, or use leftover salmon from the night before. With a cream cheese and onion twist! Pairs great with rustic potatoes.

Provided by The Recipe Collector

Categories     Seafood     Fish     Salmon

Time 50m

Yield 2

Number Of Ingredients 9

1 (3 ounce) fillet salmon fillet
1 teaspoon salt
1 teaspoon ground black pepper
¾ teaspoon chopped fresh dill
1 tablespoon lemon juice
2 brioche buns, halved
1 tablespoon butter
1 yellow onion, sliced
3 tablespoons cream cheese, softened

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Season salmon evenly with salt, pepper, and dill. Drizzle with lemon juice. Transfer to a baking sheet.
  • Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes.
  • Reduce oven temperature to 350 degrees F (175 degrees C).
  • Toast brioche buns on a baking sheet in the preheated oven until golden brown, 10 to 15 minutes.
  • Melt butter in a skillet over medium heat. Toss in onion slices and stir occasionally until brown and soft, about 15 minutes.
  • Spread cream cheese on the bottom half of each bun. Place one half of the salmon fillet on each bun and top with onion.

Nutrition Facts : Calories 478.8 calories, Carbohydrate 46.8 g, Cholesterol 126.2 mg, Fat 24.8 g, Fiber 3.3 g, Protein 18 g, SaturatedFat 11 g, Sodium 1593.6 mg, Sugar 11.2 g

PAN-SEARED BURGERS



Pan-Seared Burgers image

This recipe came from my local newspaper. I haven't tried it yet but sounds great. Burgers to be cooked in a skillet or under the broiler or even the barbecue for diehard barbecuers. You can double the recipe and freeze the patties in a freezer bag for up to one month.

Provided by Little Chef

Categories     Meat

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 large egg
2 tablespoons cold water or 2 tablespoons beef broth
1/4 cup dry breadcrumbs
1/2 onion, grated
1 garlic clove, grated
2 teaspoons Dijon mustard or 2 teaspoons prepared mustard
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 lb lean ground beef
canola oil

Steps:

  • Break egg into a large bowl; whisk with water until smooth. Add breadcrumbs, onion, garlic, mustard, salt and pepper. Mix well to blend flavours.
  • Crumble beef over egg mixture, with a wooden spoon, mix beef and egg mixture just until combined.
  • Shape into four to six patties, each about 3/4 inch thick.
  • Set a skillet that will hold burgers comfortably in one layer over medium-high heat. Brush bottom of skillet with oil. Heat until oil is just shimmering. Arrange burgers in skillet. Fry until brown and crisp on bottom, about six minutes per side.
  • Remove burgers to a plate topped with towelling and pat off any visible fat.

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