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Homemade fresh salmon burgers topped with a tangy remoulade sauce. These burgers are hearty, filling, and easy to make. Serve them in brioche buns or with a salad!
Salmon Burgers hot off the barbie!
When you need something a little different than your typical beef burger, cook salmon burgers. I make shrimp burgers or salmon burgers a whole lot in the summertime. The salmon mixture features sautéed vegetables to give this plenty of flavor, and or of course fresh herbs and bread crumbs for binding. Mostly pantry staple ingredients do you don’t have to worry.
Like I said, it’s a real burger with a real burger mix. The texture is crumbly like a beef burger because we toss the salmon meat in a food processor and then pulse to give it that same crumbly texture to the protein.
Add sautéed vegetables and fresh herbs. Mayonnaise is my secret ingredient that acts as a binder in this recipe instead of eggs and it doesn’t a fantastic job of adding moisture to the salmon burgers.
Then just butter some brioche buns, top with sliced tomatoes, onions, avocado, and a dollop of remoulade. Or make a house salad and serve the salmon burger patties on the side.
Can you think of anything better?
Made this last night and it was phenomenal. Divided the mix into smaller patties. Served them last night like crab cakes and then made sliders of the leftovers today. Hubby went nuts over it. Thank you.
Table of Contents
Ingredients for Salmon Burgers
- Salmon: the kind of salmon use use is entirely up to you, use wild-caught if you can. Salmon is loaded with omega 3 fatty acids so it’s great to include in your diet. I ask my fishmonger to remove the skin of the salmon so that it’s as easy as dicing and adding to the food processor.
- Vegetables: we’ll use the holy trinity here. I’ve got shallots, red bell pepper, and celery. Feel free to use a red onion and a green bell pepper if that’s what you have on hand.
- Parsley: adds freshness. Feel free to swap this for fresh dill and some scallions
- Capers: add a briny kick to the salmon burgers recipe
- Garlic: no explanation needed!
- Lemon: adds acids and cuts through the fatty fish
- Mayonnaise: just a dollop to give it plenty of binding powder
- Panko Breadcrumbs: hold the patties together
- Seasonings: I use seafood seasoning and cayenne pepper for a little kick
Other sandwich and burger recipes to try:
- Homemade Shrimp Burgers
- Pickled Crispy Chicken Sandwich
- White Cheddar Chicken Burgers
- Grinder Salad Sandwich
- Banh Mi Burgers
Other salmon recipes to try:
- Pineapple Salsa Salmon
- Sun-dried Tomato Baked Salmon
- Garlic Honey Salmon Bowls
- Blackened Hot Honey Salmon
- Chili Crisp Salmon
Salmon Burgers with Remoulade
Equipment
Ingredients
salmon burgers:
- 1½ pounds wild-caught 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 minced garlic
- 1 tablespoon fresh lemon juice
- ¼ cup mayonnaise
- ⅓ cup panko breadcrumbs plus more, see notes
- ½ teaspoon seafood seasoning
- ½ teaspoon cayenne pepper
- 4 tablespoons avocado oil for cooking
cajun remoulade sauce:
- ½ cup mayonnaise
- 1 scallion chopped
- 1-2 teaspoons garlic minced
- 1-2 teaspoons cajun seasoning or creole
- 2 tablespoons creole mustard or dijon
- 1 tablespoon hot sauce
- 1 tablespoon fresh lemon juice
- 1-2 teaspoon horseradish optional
OPTIONAL:
- 6 brioche buns
- additional toppings onions, avocados, lettuce, etc.
Instructions
- 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.
- SAUTE VEGGIES: 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, keeping a close eye and stirring frequently. You want to just soften the veggies. Remove to a small plate or bowl, let cool to room temperature.
- PULSE: Add the salmon to a food processor and pulse 2-3 times or until the salmon is well chopped and slightly sticky.
- SHAPE: 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.
- COOK: Place a 12-inch skillet on the stovetop. Heat 2 tablespoons of oil over medium-high heat. Fry the salmon patties, flipping once after 3-5 minutes. The patties should be golden and crispy on the outside and cooked to your preference on the inside. Feel for firmness if you prefer a fully cooked patty.
- SERVE: the burgers in burger buns with your favorite salmon burger toppings and the remoulade sauce OR over a bed of greens for a fresco style burger!
Notes
- Breadcrumbs: For my gluten-free folks, you can swap out the panko for GF breadcrumbs.
- Seasoning: Cajun and creole seasoning can vary a ton when it comes to the sodium and the heat level. I would start with 1 teaspoon if it’s a new seasoning and then adjust from there next time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment & rating below!
I only made the remoulade sauce but it was very tasty and I have made it several times now.
A few questions : can i use schwartz lemon and dill fish seasoning ? is this a spicy burger / (is it mild , hot or not at all) and can i use regular bread crumbs instead of panko and how much of that would i do instead ?
What kind of hot sauce do you recommend?
Excellent recipe! Thank you!
I love Louisiana cooking and am always looking for recipes with a little Cajun kick. This was very nice and I will be making it again.
Made this last night and it was phenomenal. Divided the mix into smaller patties. Served them last night like crab cakes and then made sliders of the leftovers today. Hubby went nuts over it. Thank you.
So happy to hear they were a hit! And I love how you served them two ways!
Marzia, this recipe is Uh-maz-ing!!!! . I made smaller “patties”out of them and they were wonderfully moist. Served them with the cajun mayo and the 1 hour dinner rolls. DELISH!!! Definitely a keeper recipe. Can i disclose that I am currently obsessed with your site:D. The butter chicken was also a huge list, tasted exactly like the restaurant style one- only much healthier! Next on the list is falafel n baba ganoush. Yum! Thank you so much for rekindling my interest in cooking again. It can be very cathartic after a long day at work:)
So glad to hear it! Thank YOU for reading the blog! 🙂
Looks delish! what brand of cajun seasoning did u use?
Think I used whole foods’ seasoning. Any kinda you like will work though!
Thank you. I am making em as I type!
Yesss! Do you have some places you can easily find wild caught salmon?
I usually purchase mine from Sprouts Farmer’s Market but Whole Foods usually carries it as well!
Sometimes light and refreshing is exactly what you need! Beautiful burgers!