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one bite taken out of salmon burger ina bun with lettuce

EASY Salmon Burger With Sauce

Crispy Salmon Patties with a juicy and tender center. Learn how to make no-fail salmon burgers each time with your choice of add-ons.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Servings 6 servings
Calories 344 kcal

Video

Ingredients
  

For Salmon Patties

  • 1 pound salmon, skin and bones removed
  • 1 cup breadcrumbs
  • 1 medium brown onion, diced
  • ⅓ cup oil, for frying
  • 2 tablespoon mayonnaise
  • 2 teaspoon fresh lemon juice
  • 1 teaspoon dijon mustard
  • 1 pinch cayenne
  • 2 teaspoon chopped parsley, or dill, this is optional
  • salt and pepper to taste

For The Spicy Mayo Sauce

  • 1 tablespoon mayonnaise for each burger
  • a drizzle of hot sauce , Sriracha or Tabasco

For Serving Salmon Burgers

  • microgreens, or sprouted mung beans
  • lettuce
  • red onion, thinly sliced

Instructions
 

  • Chop the salmon into small pieces and put it in a food processor. Pulse until smooth (you can also leave it chunky), stopping to scrape down the sides if needed.
    1 pound salmon
  • Add mayonnaise, 4 tablespoons of breadcrumbs, salt, pepper, lemon juice, mustard, cayenne, and onion (and parsley if you're using it) to the food processor. Pulse a few times until everything is mixed.
    1 cup breadcrumbs, 1 medium brown onion, 2 tablespoon mayonnaise, 2 teaspoon fresh lemon juice, 1 pinch cayenne, 2 teaspoon chopped parsley, salt and pepper to taste, 1 teaspoon dijon mustard
  • Spread the remaining breadcrumbs on a plate. Divide the salmon mixture into 6 small or 4 large parts. Shape each part into a ball. While shaping the patties, keep a bowl of cold water nearby to dip your fingers; it helps with shaping. Once shaped, coat the patties with breadcrumbs and gently press them down.
    1 cup breadcrumbs
  • Heat some oil in a large skillet over medium-high heat. Fry the patties on both sides until they're crispy and golden brown, which takes about 2-3 minutes per side. You might need to do this in batches.
    ⅓ cup oil
  • Put the patties on a plate with paper towels to soak up the extra oil. If you like, add a squeeze of lemon juice before serving.
  • Make the sauce. Combine mayo and hot sauce in a bowl.
    1 tablespoon mayonnaise for each burger, a drizzle of hot sauce
  • Finally, build your burgers! Start with your favorite lettuce and veggies, then add the sauce on both the top and bottom of the burger buns. Serve them up while they're still warm and enjoy!
    microgreens, lettuce, red onion

Notes

    • Leftover salmon burgers can be stored in the fridge for up to 3 days or in the freezer for 3 months. 
    • Wrap each burger in plastic wrap or spread them on a baking sheet or larger food container.
    • Divide each patty with a cut-out circle sheet of parchment paper. This will prevent the salmon burgers from sticking together.
    • My other favorite sauce for fish burgers: Dill Greek yogurt sauce
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Nutrition

Calories: 344kcalCarbohydrates: 15gProtein: 18gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 45mgSodium: 219mgPotassium: 438mgFiber: 1gSugar: 2gVitamin A: 43IUVitamin C: 2mgCalcium: 48mgIron: 2mg
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