My Favorite Salmon Burgers
These Salmon Burgers are light, fresh, and packed with flavor. They’re made with fresh salmon and are tender in the middle, crisp on the outside, and delicious served over a salad, or on a bun with your favorite toppings!
Servings: 4
Ingredients
- 1 pound fresh salmon skinned
- 1/3 cup almond flour
- 1 tablespoon Dijon mustard
- 1 egg
- 2 garlic cloves minced
- 1 tablespoons capers optional
- 1 teaspoon lemon juice
- 1/3 cup finely chopped scallions shallot or red onion
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried parsley cilantro, dill or a combo of all three (or 1/4 cup fresh parsley or cilantro)
Instructions
- Chop salmon roughly in food processor (pulse 8-10 times) so there are still pieces but salmon is minced (see photo above). Do not over-process! You can also chop salmon with a knife until it is chopped.
- Remove the blade and combine the rest burger ingredients in that bowl, or in a mixing bowl.
- Form the dough into 4 burger shapes that are about 1-inch thick. You don't want them too thin as the salmon patties are soft and mushy. Place on parchment or plate and refrigerate the patties for at least 30 minutes.
- Cook in Oven, stovetop, boil, grill or use air fryer. They hold together when cooked.
- STOVE-TOP: Pan fry the salmon burgers with oil in a skillet over medium-high heat for about 5 minutes per side. Try to flip only once.
- GRILL Spray grill well, heat to 400ºF. Cook for about 5 minutes per side. Try to flip only once.
- BAKE Place on lined baking sheet. Bake for 10-12 minutes at 400ºF flipping burger patties halfway through.
- AIR FRYER Spray basket. Cook at 400ºF for probably 10 minutes, or until cooked through and crispy on the outside. Don’t need to flip.
- These patties are best served immediately when they’re hot and crispy. Eat plain on a burger roll with sauce and toppings, on a salad or with a Tzatziki Sauce or tarter sauce!
- Store refrigerated up to 2 days, or wrap in freezer safe wrapping and freeze up to 3 months. Allow to defrost in the refrigerator the night before cooking.
Notes
- Cooking Methods: Since these patties are somewhat soft, my favorite cooking method is the air fryer or the oven. Using the stovetop or grill, you’ll want to be extra careful to make sure it’s well greased and only flip once. The other two options (air fryer and oven) are definitely easier to work with.
- Grill note: If you're grilling, I prefer putting them on a greased piece of foil on the grill or a grill sheet as it's easier to work with.
- Buying Salmon: You can usually ask the fish counter to skin it for you.