Salmon Burger

This recipe 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 a tartar sauce, tomatoes, onion, and lettuce for exquisite and healthy summer burger happiness!

5 from 1 vote

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Course: Main Course

Cuisine: American

Keyword: grilled, salmon burger

Prep Time: 5

Cook Time: 10

Resting Time: 1

Total Time: 1 15

Servings:

Calories: 948kcal

Author: imma

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
⅓ 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.

Nutrition