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If you are looking for a fresh, flavorful, and satisfyingly indulgent dish, this Creamy Lemon Salmon Burgers Recipe might just become your new go-to. These salmon burgers are beautifully tender and packed with bright lemony notes balanced by a rich creaminess that makes every bite a delight. Lightly crisped with a golden breadcrumb crust, they deliver both texture and flavor in a way that feels special yet surprisingly easy to make. Whether you’re feeding family or impressing friends, these burgers hit all the right spots with their vibrant freshness and comforting richness.
Ingredients You’ll Need
The beauty of this Creamy Lemon Salmon Burgers Recipe lies in its simplicity. Each ingredient plays a crucial role in creating layers of flavor, texture, and color—from the delicate salmon to the zingy lemon juice and the crunch of panko breadcrumbs. Let’s break down the essentials that come together to make this dish sing.
- Skinless, boneless salmon (1½ pounds): The star of the dish, providing tender, rich flavor and a healthy dose of omega-3s.
- Lemon juice (1 tablespoon): Adds a bright, vibrant acidity that lifts the richness of the salmon.
- Mayonnaise (1 tablespoon): Brings creaminess and helps bind the patties.
- Dijon mustard (2 teaspoons): Offers a subtle tang and depth of flavor that complements the lemon perfectly.
- Green onions, chopped (2): Impart a fresh, mild onion bite and a pop of color.
- Panko breadcrumbs (1¼ cups, divided): Provide excellent crunch and structure to the patties.
- Kosher salt (¾ teaspoon): Essential for seasoning and enhancing all the flavors.
- Ground black pepper (½ teaspoon): Adds just enough warmth and spice.
- Unsalted butter (2 tablespoons): For cooking the patties to a golden brown finish with rich flavor.
- Lemon wedges, tartar sauce, hot sauce: Optional, but highly recommended for serving and layering on even more taste.
How to Make Creamy Lemon Salmon Burgers Recipe
Step 1: Preparing the Salmon Paste
Start by cutting half of the salmon into large chunks. Place these into your food processor along with the lemon juice, mayonnaise, and Dijon mustard. Process everything until you get a smooth, creamy paste. This paste is the secret to the luxurious texture of the burgers and helps marry all flavors together beautifully.
Step 2: Combining the Ingredients
Dice the remaining salmon into small pieces and transfer to a large mixing bowl. Add the chopped green onions, a quarter cup of panko breadcrumbs, kosher salt, black pepper, and the salmon paste you made earlier. Use a gentle folding motion to combine everything without breaking down the salmon dice too much. This keeps some nice texture in the patties.
Step 3: Shaping and Chilling the Patties
Divide the mixture into four even portions and form each into a patty shape. Place these patties on a plate and cover them. Refrigerate for at least 30 minutes or up to 2 hours. Chilling helps the patties firm up so they hold together well during cooking, making sure you get that perfect bite every time.
Step 4: Coating with Panko Crunch
Spread the remaining one cup of panko breadcrumbs onto a plate. Press both sides of each chilled salmon patty into the breadcrumbs until well-coated. This step creates the irresistible crispy crust that contrasts so wonderfully with the creamy interior.
Step 5: Cooking to Golden Perfection
Heat unsalted butter in a large skillet over medium-high heat. Carefully add the coated patties and cook for 3 to 4 minutes on one side until golden and crisp. Flip and cook for another 3 to 4 minutes, taking care not to overcook so the salmon stays moist and tender. Once cooked, transfer patties to a paper towel-lined plate to absorb any excess butter.
Step 6: Serving Your Salmon Burgers
Serve these luscious salmon burgers on your favorite buns or even atop a crisp bed of greens. Don’t forget to add lemon wedges, tartar sauce, and maybe a dash of hot sauce for an exciting kick. These simple additions take the whole experience from delicious to unforgettable.
How to Serve Creamy Lemon Salmon Burgers Recipe
Garnishes
Garnishing with fresh lemon wedges adds a zesty brightness that balances the buttery flavor of the salmon. Dollops of tartar sauce bring a creamy, tangy contrast that complements the richness perfectly. For those who love a little heat, a small drizzle of hot sauce cuts through the creaminess and livens up each bite beautifully.
Side Dishes
Pair your salmon burgers with light and refreshing sides like a crunchy cabbage slaw, simple mixed greens, or roasted asparagus to echo the meal’s fresh flavors. Crispy sweet potato fries or garlic herb potatoes work wonderfully if you want something more comforting. The versatility here means you can tailor your meal for casual family dinners or special occasions.
Creative Ways to Present
Beyond buns, try serving your Creamy Lemon Salmon Burgers Recipe on toasted focaccia or ciabatta for a rustic touch. For a low-carb option, place patties on large lettuce leaves and turn them into fresh salmon wraps. Alternatively, serve them as a protein atop rice bowls or salad plates for a lighter but just as satisfying meal presentation.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which may not last long!), store them in an airtight container in the refrigerator for up to two days. This ensures they stay fresh and flavorful for a quick meal or snack the next day.
Freezing
You can freeze uncooked patties by wrapping them individually in plastic wrap and placing them in a freezer-safe bag for up to one month. When you’re ready to cook, thaw overnight in the refrigerator for best results.
Reheating
To reheat cooked salmon burgers, warm them gently in a skillet over medium heat to retain their crisp exterior without drying out the interior. Avoid microwaving which can make them rubbery; slow reheating keeps the texture just right.
FAQs
Can I use canned salmon instead of fresh for this recipe?
While fresh salmon offers the best texture and flavor, you can substitute canned salmon in a pinch. Just be sure to drain it well and adjust the breadcrumbs slightly to compensate for the moisture difference.
What type of buns work best for salmon burgers?
Soft brioche buns, toasted potato rolls, or even whole wheat buns provide a sturdy yet tender base that complements the delicate salmon flavor without overpowering it.
Can I make these salmon burgers spicy?
Absolutely! Add a pinch of cayenne pepper or some finely chopped jalapeños to the mixture before shaping the patties for a subtle, enjoyable heat that plays nicely with the lemon and creaminess.
Is it necessary to chill the patties before cooking?
Yes, chilling helps the patties firm up so they hold their shape during cooking and develop that wonderful crispy breadcrumb crust without falling apart.
What is the best way to ensure the burgers don’t overcook?
Cook them over medium-high heat just long enough to form a crispy crust and opaque center—about 3 to 4 minutes per side. Overcooking will dry out the salmon, so keep a close eye and test for doneness by gently pressing the patty’s center.
Final Thoughts
This Creamy Lemon Salmon Burgers Recipe is pure joy on a plate. It’s easy enough for a weeknight meal yet elegant enough to serve to guests without a second thought. The perfect balance of creamy, crisp, tangy, and savory makes it one of those dishes that you’ll want to make again and again. So don’t wait—grab your ingredients and dive in to discover what a fantastic twist on salmon this recipe truly offers!
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Creamy Lemon Salmon Burgers Recipe
- Prep Time: 50 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 4 burgers
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Salmon Burger recipe features tender, flavorful salmon patties coated in crispy panko breadcrumbs and pan-fried to golden perfection. Enhanced with tangy lemon juice, Dijon mustard, and green onions, these burgers are delicious served on buns or a fresh bed of greens with classic accompaniments like tartar sauce and lemon wedges.
Ingredients
Salmon Burger Patties
- 1½ pounds skinless, boneless salmon
- 1 tablespoon lemon juice
- 1 tablespoon mayonnaise
- 2 teaspoons Dijon mustard
- 2 green onions, chopped
- 1¼ cups Panko breadcrumbs, divided
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons unsalted butter (¼ stick)
For Serving
- Lemon wedges
- Tartar sauce
- Hot sauce
Instructions
- Prepare the salmon paste: Cut half of the salmon into large chunks and place them into the bowl of a food processor. Add lemon juice, mayonnaise, and Dijon mustard. Process until the mixture forms a smooth paste.
- Combine ingredients: Dice the remaining salmon and place it in a large mixing bowl. Add chopped green onions, ¼ cup of panko breadcrumbs, kosher salt, ground black pepper, and the salmon paste from the food processor. Gently mix everything together to combine without overworking the mixture.
- Form patties and chill: Divide the salmon mixture into four equal portions and shape each into a patty. Place the patties on a plate, cover with plastic wrap, and refrigerate for 30 minutes to 2 hours to help them set.
- Coat the patties: Spread the remaining 1 cup of panko breadcrumbs on a plate. Press both sides of each chilled salmon patty into the breadcrumbs to coat thoroughly.
- Cook the salmon burgers: Heat unsalted butter in a large skillet over medium-high heat until melted and foaming. Add the coated patties and cook for 3 to 4 minutes on one side until browned. Carefully flip and cook the other side for another 3 to 4 minutes, taking care not to overcook so the patties remain moist and tender. Transfer cooked patties to a paper towel-lined plate to absorb any excess butter.
- Serve: Serve the salmon burgers hot on buns or over a bed of fresh greens. Accompany with lemon wedges, tartar sauce, and hot sauce according to preference.
Notes
- Be careful not to overprocess the salmon in the food processor to avoid a paste that is too dense.
- Chilling the patties before cooking helps them hold their shape during frying.
- Use fresh panko breadcrumbs for the crispiest coating.
- Adjust seasoning according to taste, especially salt and pepper.
- Serve immediately for best texture; leftovers can be refrigerated and gently reheated.
