Salmon Burgers

These salmon burgers are packed with fresh herbs, spices, and a light breadcrumb coating for a crispy exterior. Served with tzatziki, arugula, tomato, and red onion on toasted buns, they make a healthy and flavorful option for weeknight dinners, casual meals, or seafood-inspired lunches.

Ingredients

For the Salmon Burgers:

• 1 ½ pounds skinless salmon fillet, cut into bite-sized pieces
• 2 tsp Dijon mustard
• 2–3 Tbsp minced green onions
• 1 cup chopped parsley leaves and tender stems
• 1 tsp ground coriander
• 1 tsp ground sumac
• ½ tsp sweet paprika
• ½ tsp black pepper
• Kosher salt, to taste
• ⅓ cup unseasoned bread crumbs (or gluten-free breadcrumbs)
• 3 Tbsp extra virgin olive oil
• 1 lemon, halved

For Serving:

• Tzatziki sauce
• Baby arugula
• 1 tomato, sliced
• 1 red onion, sliced
• Toasted buns such as ciabatta or whole wheat

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Instructions

Step 1: Process the Salmon

• In a food processor, add ¼ of the salmon with Dijon mustard. Process until it forms a smooth paste. Transfer to a bowl.
• Add the remaining salmon in batches, pulsing only a few times to keep some texture. Combine with the paste in the bowl.

Step 2: Flavor the Salmon

• Stir in green onions, parsley, coriander, sumac, paprika, black pepper, and a generous pinch of salt.
• Mix thoroughly and cover the mixture. Chill in the refrigerator for 30 minutes.

Step 3: Form the Patties

• Line a sheet pan with parchment paper and spread breadcrumbs on a plate.
• Divide the salmon mixture into 4 equal portions. Form 1-inch thick patties and coat each side with breadcrumbs.
• Place breaded patties on the prepared sheet pan.

Step 4: Cook the Salmon Burgers

• Heat olive oil in a skillet over medium-high heat.
• Cook patties for 2–4 minutes per side, until lightly browned and medium-rare (115–120°F). Adjust heat to prevent burning.
• Transfer cooked patties to paper towels to drain excess oil. Sprinkle with salt and a squeeze of lemon juice.

Step 5: Assemble the Burgers

• Spread tzatziki sauce on toasted buns. Layer with salmon patties, arugula, tomato, and red onion slices. Serve immediately.

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Why You’ll Love This Recipe

• Fresh, flavorful salmon with herbs and spices for a gourmet touch.
• Crispy breadcrumb coating with tender, juicy interior.
• Quick to prepare and cook, perfect for weeknight dinners or casual gatherings.
• Healthy protein option with heart-healthy omega-3s.

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Tips

• Keep some texture in the salmon for a more satisfying bite.
• Chill the mixture before forming patties to make them easier to handle.
• Use a thermometer to ensure medium-rare cooking for optimal texture.
• Avoid overcrowding the pan to maintain crispiness.

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Variations and Substitutions

• Protein swaps: Use trout or cod for a different fish variation.
• Breadcrumb options: Gluten-free or panko breadcrumbs for extra crunch.
• Herbs & spices: Add dill, chives, or paprika for different flavor profiles.
• Toppings: Avocado slices, pickles, or spicy aioli for a twist.

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FAQs

Q: Can I make the salmon patties ahead of time?
A: Yes, form the patties and refrigerate for up to 24 hours before cooking.

Q: How do I store leftovers?
A: Cooked patties can be stored in an airtight container in the fridge for 2 days. Reheat gently to avoid drying out.

Q: Can I freeze the patties?
A: Yes, freeze uncooked patties on a baking sheet first, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding a few extra minutes.

Q: Can I bake the patties instead of pan-frying?
A: Yes, bake at 400°F for 12–15 minutes, flipping halfway through.

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Serving and Suggestions

• Serve with toasted buns and fresh vegetables for classic salmon burgers.
• Pair with sweet potato fries, roasted potatoes, or a fresh salad.
• Add a spicy or herbed sauce to elevate the flavor.
• Ideal for lunch, dinner, or a casual weekend meal.