Salmon Burgers

Name: Salmon Burgers
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 lbs skinless salmon fillets, finely chopped; 1/2 cup panko breadcrumbs; 4 scallions, thinly sliced; 2 tsp Dijon mustard; 1 tsp Old Bay seasoning; 1 large egg, beaten; 1/2 tsp kosher salt; 1/4 tsp black pepper, freshly ground; 2 tbsp neutral oil (avocado or vegetable); 4 brioche or potato burger buns, split and toasted; 1/4 cup mayonnaise; 2 tbsp fresh dill, finely chopped; 2 tsp fresh lemon juice; 4 butter lettuce leaves

Juicy, pan-seared salmon patties seasoned with Dijon, scallions, and Old Bay, served on toasted buns with lemon-dill aioli and crisp lettuce.

30 minEasyServes 4480 cal/serving

AmericanLunchStovetopPescatarianHigh ProteinHigh FiberHalal-friendlyNut-FreeDairy-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

1 1/2 lbs skinless salmon fillets, finely chopped
1/2 cup panko breadcrumbs
4 scallions, thinly sliced
2 tsp Dijon mustard
1 tsp Old Bay seasoning
1 large egg, beaten
1/2 tsp kosher salt
1/4 tsp black pepper, freshly ground
2 tbsp neutral oil (avocado or vegetable)
4 brioche or potato burger buns, split and toasted
1/4 cup mayonnaise
2 tbsp fresh dill, finely chopped
2 tsp fresh lemon juice
4 butter lettuce leaves

Instructions

1

In a small bowl, stir together 1/4 cup mayonnaise, 2 tbsp finely chopped fresh dill, 2 tsp fresh lemon juice, and a pinch of salt. Refrigerate the dill aioli until ready to serve.
2

In a large bowl, combine 1 1/2 lbs finely chopped skinless salmon fillets, 1/2 cup panko breadcrumbs, 4 thinly sliced scallions, 2 tsp Dijon mustard, 1 tsp Old Bay seasoning, 1 beaten large egg, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Mix until just combined.
3

Divide the mixture into 4 equal portions and form into round patties about 3/4-inch thick. Refrigerate for 10 minutes to help them hold together.
4

Heat 2 tbsp neutral oil (avocado or vegetable) in a large skillet over medium-high heat. Add the patties and cook for 4 to 5 minutes without pressing them down. Flip carefully and cook 3 to 4 minutes more until the internal temperature reaches 145°F (63°C).
5

Spread dill aioli on the cut sides of the toasted 4 split and toasted brioche or potato burger buns. Place a 4 butter lettuce leaves leaf on each bottom bun, then a salmon patty, then the top bun. Serve immediately.

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Questions

What internal temperature should Salmon Burgers reach?

For Salmon Burgers, the target internal temperature is 145 F (about 65 C), given in step 4. A probe thermometer removes the guesswork.

Why does Salmon Burgers say not to overmix?

Step 2 reads: "Mix until just combined." Stirring develops gluten, and gluten makes quick batters tough and tunneled. Stop at step 2 while a few streaks of flour remain; they hydrate on their own.

Is there a substitute for Old Bay in Salmon Burgers?

The entry for Salmon Burgers calls for 1 tsp Old Bay seasoning. In its place: Celery salt and paprika with a pinch each of black pepper and cayenne.

Can I use another fish instead of salmon in Salmon Burgers?

Arctic char or steelhead trout cooks the same way. Thinner fillets need a minute or two less, so go by thickness rather than the clock. As written, the entry for Salmon Burgers uses 1 1/2 lbs skinless salmon fillets, finely chopped.

Does Salmon Burgers contain fish?

Yes: 1 1/2 lbs skinless salmon fillets, finely chopped. The full allergen list for this entry is gluten, eggs and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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