Salmon Burgers

5 from 1 vote

Delightfully simple and light Salmon Burgers are the tastiest alternative to a traditional beef burger patty!

Course Main Dish

Cuisine American

Keyword salmon burger

Prep Time 15

Cook Time 15

Total Time 30

Servings burgers

Calories 561kcal

Author Aubrey

Cut the salmon into smaller chunks and put into the bowl of a food processor. Turn on the processor and let it run until the mixture becomes paste-like. Stop and scrape down the sides of the bowl if needed.
Once the salmon is pureed, add the onion, 1/4 cup of breadcrumbs, mayo, lemon juice, Dijon, parsley (if using), salt, pepper, and cayenne to the bowl. Pulse a few times until all the ingredients are combined.
Divide the salmon mixture into 6 equal portions and gently form into balls. (To make it easier have a small bowl with warm water next to you to dip your fingers in it.)
Spread the remaining 3/4 cup of breadcrumbs onto a plate. Then dip each salmon ball into the breadcrumbs and flatten slightly before flipping to coat the other side to form patties.
Place a large skillet over medium-high heat and add in the oil. Once hot, fry the patties for 2-3 minutes on each side until crisp and golden brown. Don't overcrowd the pan - you may need to cook in batches. Transfer the patties to a plate lined with paper towels to drain the excess oil.
Assemble the burgers with some mayo and a drizzle of hot sauce spread on the top and bottom buns. Top the sauce with lettuce, a salmon burger patty, tomato slice, and some sliced red onion. Serve warm.

Store the patties in an airtight container in the fridge for up to 2 days or freeze for up to 3 months.