Fresh Salmon Burgers Recipe

Salmon: Fresh fish, finely chopped, serves as the main protein and base of the burger.

Breadcrumbs: Helps bind the patties together and adds a slight crunch.

Egg: Acts as a binder to hold the ingredients together.

Mayonnaise: Adds moisture and richness to the patties.

Dijon mustard: Provides a tangy flavor that complements the salmon.

Lemon juice: Freshly squeezed, it adds a bright, zesty flavor.

Salt: Enhances the overall flavor of the patties.

Black pepper: Adds a touch of heat and depth of flavor.

Olive oil: Used for cooking the patties, it adds a rich flavor and helps achieve a golden brown crust.

When forming the salmon patties, make sure to handle the mixture gently to avoid overworking it, which can result in a dense texture. Chilling the patties for about 15-20 minutes in the refrigerator before cooking can help them hold their shape better during the cooking process.

• fresh salmon - Substitute with canned salmon: Canned salmon is a convenient and cost-effective alternative that still provides the essential omega-3 fatty acids and protein.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs offer a lighter, crispier texture compared to regular breadcrumbs.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can add a unique flavor and texture to the burgers.

• beaten egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a vegan binding agent.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture with added protein and fewer calories.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar tangy flavor with a slightly different texture.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidic brightness to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while also providing the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper offers a milder, slightly different flavor profile while still adding a peppery kick.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable alternative for cooking.

• Allow the salmon patties to cool completely at room temperature before storing. This helps to prevent condensation, which can make the patties soggy.

• Place the cooled salmon patties in an airtight container. If stacking them, separate each patty with a piece of parchment paper to avoid sticking.

• Store the container in the refrigerator if you plan to consume the salmon burgers within 2-3 days. For longer storage, proceed to freezing.

• To freeze, wrap each salmon patty individually in plastic wrap or aluminum foil. This extra layer of protection helps maintain freshness and prevents freezer burn.

• Place the wrapped salmon patties in a freezer-safe zip-top bag or airtight container. Label with the date to keep track of storage time.

• When ready to use, thaw the salmon patties in the refrigerator overnight. Avoid thawing at room temperature to reduce the risk of bacterial growth.

• Reheat the thawed salmon patties in a skillet over medium heat with a bit of olive oil until warmed through, about 2-3 minutes per side. Alternatively, you can reheat them in the oven at 350°F (175°C) for about 10 minutes.

• For a quick meal, you can cook the salmon patties directly from frozen. Simply add a few extra minutes to the cooking time, ensuring they are heated through and reach an internal temperature of 145°F (63°C).

• Oven Method: Preheat your oven to 350°F (175°C). Place the salmon burgers on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes, or until warmed through. This method ensures even heating and helps retain moisture.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the salmon burgers in the skillet and cover with a lid. Cook for about 3-4 minutes on each side, or until heated through. This method gives the burgers a nice, crispy exterior while keeping the inside moist.

• Microwave Method: Place the salmon burgers on a microwave-safe plate. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through. Be cautious with this method as it can sometimes make the burgers rubbery if overcooked.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the salmon burgers in the air fryer basket in a single layer. Heat for about 5-7 minutes, flipping halfway through. This method is quick and helps maintain a crispy texture.

• Grill Method: Preheat your grill to medium heat. Wrap the salmon burgers in aluminum foil to prevent them from drying out. Grill for about 4-5 minutes on each side, or until heated through. This method adds a nice smoky flavor to the burgers.

• Mixing bowl: Use this to combine the chopped salmon, breadcrumbs, beaten egg, mayonnaise, dijon mustard, lemon juice, salt, and black pepper.

• Knife: Essential for finely chopping the fresh salmon.

• Cutting board: Provides a stable surface for chopping the salmon.

• Measuring cups: Necessary for accurately measuring the breadcrumbs and mayonnaise.

• Measuring spoons: Used to measure the dijon mustard, lemon juice, salt, and black pepper.

• Whisk: Handy for beating the egg before adding it to the mixture.

• Spatula: Useful for forming the salmon mixture into patties.

• Grill: Can be used to cook the salmon patties to a golden brown.

• Skillet: An alternative to the grill for cooking the patties on the stovetop.

• Tongs: Helps in flipping the salmon patties without breaking them.

• Plate: To place the formed patties before cooking and to serve the finished burgers.

• Buns: The base for serving the salmon burgers with your favorite toppings and condiments.

Prepare ingredients in advance: Chop the salmon and measure out the breadcrumbs, mayonnaise, and other ingredients the night before.

Use a food processor: Quickly pulse the salmon in a food processor instead of chopping by hand to save time.

Preheat the skillet: Start heating the olive oil in the skillet while forming the patties to streamline the cooking process.

Batch cooking: Double the recipe and freeze extra patties for a quick meal later.

Simplify toppings: Use pre-washed greens and pre-sliced veggies to top your salmon burgers.