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

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.

Questions

Can I make Salmon Burgers gluten-free?

Yes. The gluten in this entry is 1/2 cup panko breadcrumbs, 4 brioche or potato burger buns, split and toasted. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Salmon Burgers keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop.

Can I halve or double Salmon Burgers?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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