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
Scale
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.
