Salmon Burgers with Cajun Remoulade Sauce
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Homemade fresh salmon burgers topped with a slightly spicy cajun style remoulade sauce. These burgers are hearty, filling, and easy to make. Serve them in hamburger buns or with a salad!
I can’t even right now. ??
These fresh salmon cakes got me all like ???. I mean, who am I? Last week I was scarfing down one of my all-time favorite burgers that come topped with a fresh mango habanero salsa thingamajig on top. The juiciest, sauciest, cheese bomb burger on the planet basically is what i’m talking about. And now, here we are with a light, refreshing, crunchy, and seasoned fresh salmon burger. But really, what are we even talking about!
It’s A BURGER. Does it really matter what’s inside? Just. GIMME.
But if you really must know, it’s cajun-style salmon patties loaded with teeny tiny capers, sautéed shallots, garlic and a little panko breadcrumb to hold it all together. It’s juicy, meaty, hearty, and it’s all salmon, baby – minus the 5% breadcrumbs and veggies we stick in there to make these burgers 100% delicious.
And let’s just take a time-out to discuss that cajun inspired remoulade sauce. I mean who ARE we right now? And are we talking about making gourmet burgers in your everyday skillet?
YES, yes we are friends.
Instead of filling my burgers with tons of ground beef and mountains of cheese, we’re swapping out the beef for delicious and protein-rich salmon. It’s the perfect seafood for hearty burgers.
I use sautéed shallots, red bell peppers, and celery in the burgers to boost up the flavor on these burgers to a whole new level. I modeled this salmon burger off of a crab cake burger that I had a couple years back. Obvi this was one unforgettable burger! And so I began testing a few variations of the recipe. I wanted to make the burgers easy to make for everyone and salmon was the perfect way to do it. Not only are these burgers more delicious, but they’re also healthier than what you find in restaurants. And sure, I serve them on challah buns but if you’re getting your summer bod on, these salmon burgers would be just as delicious on a bed of greens. ?☀️ So you know everyone at home is going to love them.
Let’s talk about the salmon cakes. How many times have we all had seafood cakes that have twice the amount of breading to protein ratio? *double hands raised* Well not this one! My salmon burgers have *just* enough breading to hold them together and to make sure that these patties are anything but dry, mayonnaise. I skipped the traditional eggs for binding and opted for mayo because not only does it bind well, it also adds a little touch of richness to the whole thing. ??. Mayo is totally the equivalent of ‘bling’ to the food world. ??
And now about that salmon. I’m using wild-caught salmon as always. I highly, highly recommend using fresh, wild-caught salmon for this recipe. Farm-raised salmon usually has a higher water content than wild-caught and it tends to leave the final product lacking in both flavor and appearance. I pulsed the salmon in a food processor for a super flakey, light, and airy patty texture. You can also chop the salmon with a cleaver for a chunkier salmon cake, but keep in mind you may need additional mayo or panko for binding.
Were going to pan fry the salmon burgers in a tablespoon or so of oil. It’s a quick 3-5 minutes per side and since salmon is one of those fishes that you can cook to liking, feel free to cook it to desired doneness. I like mine fully cooked without being dry so I feel for firmness as an indicator.
This burger has all the works! The remoulade sauce! If you haven’t heard of it before, allow me to explain. It’s the BOMB, the end. Okay, I’m kidding, it’s a mayo based sauce that’s been spiced up cajun style. It’s used in po-boys, with crab cakes and it’s exactly the sauce we need for our salmon burgers. We’re using a little mustard, hot sauce, a kick with horseradish, and cajun seasonings. It’s spicy, tangy, and it’s absolutely what this burger needs.
Light, healthy, summertime eats.
- 1 ½ pounds wild-caught raw salmon, skin removed
- 1 shallot, minced
- ½ cup red bell pepper, minced
- 2 small stalks celery, minced
- 3 tablespoons parsley, chopped
- 2 tablespoons capers, roughly chopped
- 1 tablespoon EACH minced garlic and lemon juice
- ¼ cup mayonnaise
- ⅓ cup panko breadcrumbs + more (see notes)
- ½ teaspoon EACH seafood seasoning AND cayenne
- oil, for frying
cajun remoulade sauce:
- ½ cup mayonnaise
- 1 scallion, chopped
- 1-2 teaspoons EACH minced garlic AND cajun or creole seasoning
- 2 tablespoons creole mustard (or dijon)
- 1 tablespoons EACH hot sauce AND lemon juice
- optional: 1-2 teaspoons horseradish
- burger buns + all your favorite toppings like, onions, avocados, and lettuce
- CAJUN REMOULADE SAUCE: In a small bowl, combine all the ingredients for the sauce. Stir and season with salt and pepper to taste. Refrigerate until ready to use.
- SALMON BURGERS: In a medium skillet heat 1 tablespoon of olive oil over medium heat. Add the minced shallots, red bell peppers, and celery and cook for 3-5 minutes. You want to just soften the veggies. Remove the veggies to a small plate or bowl, allow to cool for several minutes.
- Add the salmon to a food processor and pulse 2-3 times or until the salmon is well chopped and slightly sticky. Remove the salmon to a medium bowl, stir in the cooled shallot mixture, parsley, capers, garlic, lemon juice, mayo, panko, seafood seasoning, cayenne, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Combine until the mixture is evenly mixed. Divide the mixture into 6 patties. Place 2 tablespoons panko on a plate and place the patties on top. Sprinkle with another tablespoon of panko and press the patties gently.
- Heat a small amount (about 1-2 tablespoons) of oil in a skillet over medium-high heat. Fry the salmon patties 3 at a time (or 1-2 depending on the size of your skillet), flipping once after 3-5 minutes. The patties should be golden and crispy on the outside and cooked to preference on the inside. Feel for firmness if you prefer a fully cooked patty.
- Serve the burgers in burger buns with your favorite fixings and the cajun remoulade sauce OR over a bed of greens for a fresco style burger!
- BREADCRUMBS - For my gluten-free folks, you can swap out the panko for GF breadcrumbs, the quantity may vary though.
- Depending on your cajun/creole seasonings you may want to add 1-2 teaspoons. This varies as some seasoning contain A LOT of salt. I would add 1 teaspoon, taste and adjust to preference.
IS THIS A GOOD CHOICE FOR YOU?
*Please note: the nutritional facts calculated are an estimate based on the ingredients i’ve used. If you’d like a more accurate count, please calculate them using the ingredients/brands you’ve used to prepare the recipe. The nutritional facts provided are for the salmon patty ONLY.
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