Salmon Burgers Recipes

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SALMON BURGERS



Salmon Burgers image

"These burgers are quick and easy to make and are a regular summer main dish at our house. Horseradish adds a tasty zip to convenient canned salmon. Even if you don't think you like salmon, you'll be hooked." -Melanie Dunn, Wilmore, Kansas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 12

1 egg
1/4 cup dry bread crumbs
2 tablespoons finely chopped onion
2 tablespoons mayonnaise
1-1/2 to 3 teaspoons prepared horseradish
1-1/2 teaspoons diced pimientos
1/8 teaspoon salt
Dash pepper
1 pouch (7.1 ounces) boneless skinless pink salmon, drained
1 tablespoon butter
2 kaiser rolls, split
Lettuce leaves

Steps:

  • In a small bowl, combine the first eight ingredients. Add salmon and mix well. Shape into two patties. , In a large skillet, cook patties in butter over medium heat, for 5-6 minutes on each side or until browned. Serve on rolls with lettuce.

Nutrition Facts : Calories 519 calories, Fat 26g fat (8g saturated fat), Cholesterol 161mg cholesterol, Sodium 1216mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.

SUPERHEALTHY SALMON BURGERS



Superhealthy salmon burgers image

If you're after something a bit lighter than potato-packed fishcakes, try these simple oriental-style burgers

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 11

4 boneless, skinless salmon fillets, about 550g/1lb 4oz in total, cut into chunks
2 tbsp Thai red curry paste
thumb-size piece fresh root ginger, grated
1 tsp soy sauce
1 bunch coriander, half chopped, half leaves picked
1 tsp vegetable oil
lemon wedges, to serve
2 carrots
half large or 1 small cucumber
2 tbsp white wine vinegar
1 tsp golden caster sugar

Steps:

  • Tip the salmon into a food processor with the paste, ginger, soy and chopped coriander. Pulse until roughly minced. Tip out the mix and shape into 4 burgers. Heat the oil in a non-stick frying pan, then fry the burgers for 4-5 mins on each side, turning until crisp and cooked through.
  • Meanwhile, use a swivel peeler to peel strips of carrot and cucumber into a bowl. Toss with the vinegar and sugar until the sugar has dissolved, then toss through the coriander leaves. Divide the salad between 4 plates. Serve with the burgers and rice.

Nutrition Facts : Calories 292 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Protein 29 grams protein, Sodium 0.83 milligram of sodium

FRESH SALMON BURGER



Fresh Salmon Burger image

Have some fun with this tempting alternative to beef burgers! When pulsing the salmon in the food processor, do not let it get mushy- keeping some texture will make a better burger. I like to serve this with mayo that I've added some dill to or a fruit salsa or relish topping.

Provided by Leslie in Texas

Categories     Lunch/Snacks

Time 28m

Yield 6 serving(s)

Number Of Ingredients 13

2 lbs center cut salmon, skinless and boneless
1/2 cup fresh breadcrumb
1 egg, lightly beaten
2 scallions, thinly sliced on the diagonal
1 lemon, zest of, finely grated
2 tablespoons finely snipped chives
1 tablespoon minced garlic
1 tablespoon extra virgin olive oil
1 teaspoon red wine vinegar
1 -2 dash Tabasco sauce
salt, to taste
fresh ground pepper, to taste
6 toasted sesame seed hot dog buns

Steps:

  • Coarsely chop the salmon with a knife.
  • Place in a food processor and pulse the machine on and off to achieve a coarse texture; do not over process.
  • Lightly combine the salmon with the remaining ingredients, except the buns and garnishes.
  • Form into 6 patties about 3 inches in diameter and 1 inch thick.
  • Preheat coals or gas grill for grilling.
  • Brush the grill with vegetable oil.
  • Grill the burgers for 3 to 4 minutes per side, or until just cooked through, turning carefully.
  • Serve immediately on the toasted buns with garnishes of your choice.

Nutrition Facts : Calories 383.4, Fat 12.1, SaturatedFat 2.4, Cholesterol 100.5, Sodium 398.5, Carbohydrate 28.7, Fiber 1.5, Sugar 3.4, Protein 37.5

YUMMY LEMON SALMON BURGERS



Yummy Lemon Salmon Burgers image

A quick, delicious and nutritious way of serving up canned salmon. You can enjoy this with or without the dressing, in a hamburger bun, or with a salad.

Provided by MELDS

Categories     Seafood     Fish     Salmon

Time 20m

Yield 6

Number Of Ingredients 12

1 (16 ounce) can salmon, drained and flaked
2 eggs
¼ cup chopped fresh parsley
2 tablespoons finely chopped onion
¼ cup Italian seasoned dry bread crumbs
2 tablespoons lemon juice
½ teaspoon dried basil
1 pinch red pepper flakes
1 tablespoon vegetable oil
2 tablespoons light mayonnaise
1 tablespoon lemon juice
1 pinch dried basil

Steps:

  • In a medium bowl, mix together the salmon, eggs, parsley, onion, breadcrumbs, 2 tablespoons of lemon juice, 1/2 teaspoon of basil, and red pepper flakes. Form into 6 firmly packed patties, about 1/2 inch thick.
  • Heat the oil in a large skillet over medium heat. When the oil is hot, add the patties, and cook for 4 minutes per side, or until nicely browned.
  • In a small bowl, mix together the mayonnaise, 1 tablespoon of lemon juice and a pinch of basil. Use as a sauce for your patties.

Nutrition Facts : Calories 208.6 calories, Carbohydrate 5.3 g, Cholesterol 96.7 mg, Fat 11.4 g, Fiber 0.6 g, Protein 20.5 g, SaturatedFat 2.4 g, Sodium 415.5 mg, Sugar 1 g

SALMON BURGERS



Salmon Burgers image

For this recipe, you'll want to grind part of the salmon in a food processor: It'll bind the rest, which can be coarsely chopped to retain moisture during cooking. Some bread crumbs keep the burger from becoming as densely packed as (bad) meatloaf. This approach, along with a few simple seasonings, produces delicious burgers in not much more time than it takes to make one from ground chuck. The only real trick is to avoid overcooking. Whether you sauté, broil or grill this burger, it's best when the center remains the color of ... salmon. Two or three minutes a side usually does the trick.

Provided by Mark Bittman

Categories     dinner, weekday, burgers, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds skinless, boneless salmon
2 teaspoons Dijon mustard
2 shallots, peeled and cut into chunks
1/2 cup coarse bread crumbs
1 tablespoon capers, drained
Salt and black pepper
2 tablespoons butter or olive oil
Lemon wedges
Tabasco sauce

Steps:

  • Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on, and let it run - stopping to scrape down the sides if necessary - until the mixture becomes pasty.
  • Add the shallots and the remaining salmon, and pulse the machine on and off until the fish is chopped and well combined with the puree. No piece should be larger than a 1/4 inch or so; be careful not make the mixture too fine.
  • Scrape the mixture into a bowl, and by hand, stir in the bread crumbs, capers and some salt and pepper. Shape into four burgers. (You can cover and refrigerate the burgers for a few hours at this point.)
  • Place the butter or oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes a side, turning once. Alternatively, you can grill them: Let them firm up on the first side, grilling about 4 minutes, before turning over and finishing for just another minute or two. To check for doneness, make a small cut and peek inside. Be careful not to overcook. Serve on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like.

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

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.

SALMON BURGERS



Salmon Burgers image

This delicious salmon burger recipe is from "In Great Taste," by Evelyn Lauder.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 13

Nonstick vegetable cooking spray
1/2 cup chopped scallions, white and green parts only
1/2 cup freshly squeezed lemon juice
1 pound skinless wild salmon fillets, bones removed, cut into 1-inch pieces
1 large egg, lightly beaten
2 tablespoons chopped fresh dill
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
4 English muffins, toasted
Sliced Vidalia onion, for serving (optional)
Sweet red pepper relish, for serving (optional)
Wasabi mayonnaise, for serving (optional)
Ketchup, for serving (optional)

Steps:

  • Spray a medium nonstick skillet with cooking spray and place over medium heat. Add the scallions and cook until translucent, about 2 minutes. Increase heat to medium-high. Add the lemon juice and cook until almost all liquid evaporates, about 4 minutes. Transfer to a bowl to cool.
  • Place salmon in a food processor and pulse until coarsely ground. Add to scallions. Mix in the egg, dill, salt, and pepper. Form into 4 equal patties.
  • Spray a large nonstick skillet with cooking spray and place over medium-high heat. Cook patties until golden brown and cooked through, about 2 minutes per side. Serve on English muffins with desired toppings.

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Top Asked Questions

What is the best way to cook salmon burgers?
Delicious and quick burgers! 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.
What is in a salmon burger?
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.
How to cook salmon patties?
Directions 1 In a large bowl, combine salmon with egg, bread crumbs, garlic, lemon zest and juice, dill, dijon, Worcestershire and red pepper flakes. ... 2 In a large skillet, heat oil. Add patties and cook until golden, about 4 minutes on each side. 3 Serve patties on buns with mayonnaise, romaine, tomatoes, and onions.
How to make salmon burgers with Dijonnaise?
In a food processor blend ¼ of the salmon with 1 teaspoon dijon mustard until a paste forms – it will have a weird gummy texture but you want this as it will be the glue that holds the burgers together. Add the rest of the salmon to the food processor in chunks along with the rest of the ingredients depending on what version you are making.

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