Salmon Burger
This Salmon Burger takes burgers to the next level. The juicy inside and soul-satisfying crunch on the outside pack a whole lot of flavor. Top it off with Cajun aioli sauce, tomatoes, onion, and lettuce for exquisite and healthy summer burger happiness!
As grilling season kicks off, we’re going to start craving those delicious sandwiches and burgers. Right? But if you want a lighter option, throwing salmon burgers on your grill is lighter than a delicious beef patty. A tasty, satisfying alternative that’s perfect for your summer cookouts!
The crispy exterior and moist and flavorful inside present a beautiful golden color that immediately starts you drooling. Take this beauty to your next family cookout, and they’ll all be begging you for the recipe.
What Makes This Salmon Burger Recipe the Best?
These guys are a delightful twist on the classic burger, swapping out the usual beef with a tender and flavorful salmon. They’re also an excellent choice for a light lunch, dinner on the go, or a relaxing weekend barbecue. And, of course, I had to Immafy them with Creole seasoning for an extra special taste.
Recipe Ingredients
- Aioli Sauce – Mayo, garlic (and lots of it!), lemon juice, and olive oil make my aioli sauce shine. I must say, bold aioli sauce and fresh salmon are a match made in heaven!
- Fresh Salmon – I highly recommend fresh salmon for this recipe. The texture is perfect for making patties, and the strong flavor can hold its own with other bold tastes, like the tangy aioli sauce. 🤤
- Fresh Herbs and Veggies – Onion, parsley, and red pepper round out the flavor of these salmon burgers nicely. Instead of bell peppers, I used sweet mini peppers just because I could.
- Cajun Seasoning – You know how much I love making my own seasonings because I know what’s in them.
- Burger Toppings – You can certainly get creative with your toppings, but I kept it simple and used onion, tomato, baby spinach, and arugula. Oh yeah!
How to Grill the Best Salmon Burger
Cajun Garlic Aioli
- Combine minced garlic, mayonnaise, lemon, salt, and pepper, and add olive oil as needed. (Photo 1)
- Season with Cajun seasoning. Refrigerate the sauce tightly covered until you’re ready (this can be done a day ahead). (Photo 2)
- Process Salmon – Place chopped salmon in a food processor with onions, bell pepper, and garlic. (Photo 3)
- Continue Processing – Pulse the salmon several times, scraping down the sides as pulse until the salmon is coarsely ground. (Photo 4)
- Season – Add the rest of the burger ingredients – eggs, parsley, breadcrumbs, Cajun seasoning, salt, and pepper. Pulse until thoroughly combined. (Photos 5-6)
- Chill – For easier handling, cover and refrigerate the salmon burger mixture for an hour or more until firm.
- Form the Patties – Divide the salmon mixture into four equally-sized balls and form them into slightly flattened, round patties. Then place them on a plate and chill in the refrigerator until ready to use. (Photo 7)
Grilling the Salmon Burgers
- Heat the Grill – Thoroughly clean grates with a grill brush and olive oil, then preheat on medium-high.
- Grill – Once hot, add salmon patties and cover. Grill until browned and slightly charred on one side, 4-5 minutes. (Photo 8)
- Flip and cook an additional 4-6 minutes or to the desired doneness. (Photo 9)
Note: Don’t overcook them, as it will result in a dry burger. You can also use a meat thermometer (145℉/63℃) to check for the desired doneness.
Assembly
- Final Stretch – Remove and place them on a plate and cover with foil so it can rest for 5 minutes without getting cold.
- Toast the Buns – Lightly toast the burger buns, if desired. (Photo 10)
- Assemble salmon burger by spreading buns with garlic aioli and topping with spinach and arugula, grilled patties, tomatoes, and onions. (Photos 1-4)
Enjoy!
Recipe Variations
- Stovetop Version – While grilling always tastes better, sometimes the weather and clock make it a challenge. So you can cook them in a cast-iron skillet for an easy dinner option.
- Salmon Burger Toppings – Sliced avocados, a dollop of guacamole, grilled onions, pickles, and aoli sauce ramp up the flavor explosion.
- Asian-Style – Replace the Cajun seasoning with ground ginger, garlic powder, a little soy sauce, and a drizzle of sesame oil. Then top your salmon burger with spicy mayo (mayo with sriracha), kimchee, and fresh cilantro. Yum!
- Tilapia Burgers – Use the same delicious ingredients with tilapia (or another fave fish) for a fish burger sent from heaven.
Tips and Tricks
- Hand-chopping the salmon is the way to go for the perfect texture. However, you can do it in the food processor if you’re short on time. The texture will be slightly different.
- Chilling the salmon mixture for an hour or more before forming the patties makes a huge difference! It helps them hold together better.
Make-Ahead Instructions
Feel free to whip up those salmon patties and stash them for later. They’ll keep nicely in the fridge for 3 days or freezer for 3 months.
Serving and Storage Instructions
Assemble and dig into these mouthwatering Salmon Burgers hot off the grill, savoring every hot and juicy bite.
Leftover salmon patties stay good for 3 days in the fridge properly stored and in the freezer for 3 months. (Did someone say fast lunch tomorrow?)
When ready to make another burger, reheat the patties in a non-stick skillet, toast your bread, and assemble. Ready to chow down!
FAQs
What goes good on a salmon burger?
They taste great with lettuce, avocado, coleslaw, sliced tomatoes, onion salsa, pickles, sliced cucumber, or pineapple rings. The sky’s the limit.😉
Absolutely! Most nutritionists agree that salmon is packed with Omega-3s, vitamins, and minerals, making them a nutritious and lighter alternative to add variety to your burger menu.
Almost any type of cheese goes with versatile salmon. Blue cheese, goat cheese, havarti, and Manchego would create a really elegant salmon burger.
What to Serve With Salmon Burgers
These guys are great with fries, so Cajun-baked sweet potato fries are my first choice. Grilled onions, smoked asparagus, and a tossed salad are refreshing sides.
More Scrumptious Summer Recipes to Try
- Smoked Lobster Tail
- Pellet Grill Tri-Tip
- Grilled Pineapple
- Beer Battered Fish
Conclusion
So fire up the grill and chow down on an incredible salmon burger. Please post a picture of your masterpiece and tag me on Pinterest. I’d love to see your culinary creations and share the joy!
Salmon Burger
Ingredients
Cajun Garlic Aioli
- 3-4 cloves garlic, minced
- 1 cup mayonnaise
- 2 tablespoons lemon juice, adjust to taste
- 1 teaspoon Cajun seasoning
- 2 tablespoons olive oil, or more as needed
- Salt and pepper to taste
The Salmon Burgers
- 1½ pounds (680g) skinless, boneless salmon, chopped
- ½ cup (57.5g) onion, diced
- 2-3 tablespoons (15-22.5g) celery, minced
- 1-2 teaspoons (5-10g) garlic, minced
- ¼ cup red pepper, minced
- 1 large egg, lightly beaten
- 1-2 teaspoons (4-8g) Creole seasoning
- 2 tablespoons (8g) parsley, minced
- â…“ cup (17g) bread crumbs
- Salt & pepper to taste
- 4 hamburger buns (or brioche)
Optional Toppings
- 1-2 cups arugula or baby spinach
- 1 medium onion, sliced (optional)
- 1-2 tomatoes, sliced
Instructions
Garlic Aioli Sauce
- Combine minced garlic, mayonnaise, lemon, salt, and pepper, then add olive oil as needed.
- Season with Cajun seasoning. Refrigerate tightly covered until ready to use (this can be done a day ahead).
The Burger
- Place chopped salmon in a food processor with onions, bell pepper, and garlic.
- Pulse the salmon a couple of times and scrape down the sides as needed until the salmon is coarsely ground.
- Add the rest of the burger ingredients – eggs, parsley, breadcrumbs, Cajun seasoning, salt, and pepper. Pulse until thoroughly combined.
- For easier handling, cover and refrigerate the salmon mixture for at least an hour or more until firm.
- Divide the salmon mixture into four equally-sized balls and form into slightly flattened, round patties. Place on a plate and chill in the refrigerator until ready to use.
- Thoroughly clean grates with a grill brush and olive oil, then preheat on medium-high.
- Once hot, add salmon patties and cover. Cook until brown and slightly charred on one side, about 4-5 minutes.
- Flip and cook an additional 4-6 minutes or to the desired doneness.
- You can also use a meat thermometer (145℉/63℃) to check for the desired doneness.
- Remove and place on a plate, tent with foil, and let rest for 5 minutes.
- Lightly toast the burger buns, if desired.
- Assemble salmon burger by spreading buns with garlic aioli and topping with spinach and arugula, grilled patties, tomatoes, and onions. Enjoy!
Notes
- Hand-chopping the salmon is the way to go for the perfect texture. However, you can do it in the food processor if you’re short on time. The texture will be slightly different.
- Chilling the salmon mixture for an hour or more before forming the patties makes a huge difference! It helps them hold together better.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
