Salmon Burgers Recipe

Salmon: The star of the dish, providing a rich and flavorful base for the burgers.

Breadcrumbs: Helps bind the patties together, giving them structure.

Egg: Acts as a binder to hold the ingredients together.

Mayonnaise: Adds moisture and a creamy texture to the patties.

Dijon mustard: Provides a tangy flavor that complements the salmon.

Lemon juice: Adds a bright, zesty flavor to the mixture.

Green onions: Adds a mild onion flavor and a bit of crunch.

Fresh parsley: Brings a fresh, herbaceous note to the burgers.

Salt: Enhances all the flavors in the patties.

Black pepper: Adds a touch of heat and depth of flavor.

Olive oil: Used for cooking the patties to a golden brown.

When forming the salmon patties, make sure to handle them gently to avoid compacting the mixture too much. Overworking the patties can make them dense and less tender. Additionally, chilling the patties in the refrigerator for about 15-20 minutes before cooking can help them hold their shape better during the cooking process.

• salmon fillet - Substitute with tuna fillet: Tuna has a similar texture and flavor profile, making it a good alternative for salmon in burgers.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar binding and texture to breadcrumbs.

• beaten egg - Substitute with flaxseed meal and water mixture: Mixing flaxseed meal with water creates a gel-like consistency that can act as a binder similar to eggs.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor, similar to mayonnaise, but with fewer calories.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar flavor profile and can add a bit of texture to the burgers.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it a good substitute for lemon juice.

• green onions - Substitute with chives: Chives have a similar mild onion flavor and can be used as a direct substitute for green onions.

• fresh parsley - Substitute with cilantro: Cilantro provides a fresh, herbaceous flavor that can complement the other ingredients in the burger.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar spiciness and can be used as a direct substitute for black pepper.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for cooking the burgers.

• To store your salmon burgers, first allow them to cool completely at room temperature. This helps prevent condensation, which can make the burgers soggy.
• Once cooled, wrap each salmon patty individually in plastic wrap or aluminum foil. This ensures they stay fresh and prevents them from sticking together.
• Place the wrapped patties in an airtight container or a resealable plastic bag. Label the container with the date to keep track of their freshness.
• Store the container in the refrigerator if you plan to consume the salmon burgers within 2-3 days. For longer storage, place the container in the freezer.
• When freezing, ensure the patties are laid flat in the freezer to maintain their shape. Once frozen solid, you can stack them to save space.
• To reheat refrigerated salmon burgers, preheat your oven to 350°F (175°C). Place the patties on a baking sheet and heat for about 10-15 minutes, or until warmed through.
• For frozen patties, thaw them in the refrigerator overnight before reheating. Alternatively, you can reheat them directly from frozen by baking at 350°F (175°C) for 20-25 minutes.
• If you prefer a quicker method, you can reheat the patties in a skillet. Heat a small amount of olive oil over medium heat and cook the patties for 3-4 minutes on each side, or until heated through.
• Avoid microwaving the salmon burgers as it can make them rubbery and unevenly heated.

• Oven Method: Preheat your oven to 350°F (175°C). Place the salmon burgers on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through. This method helps maintain the moisture and texture of the burgers.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the salmon burgers in the skillet and cover with a lid. Cook for about 3-4 minutes on each side, or until heated through. This method gives the burgers a nice, crispy exterior while keeping the inside moist.

• Microwave Method: Place the salmon burgers on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are not overcooked. This is the quickest method but may slightly alter the texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the salmon burgers in the basket in a single layer. Heat for about 5-7 minutes, flipping halfway through. This method provides a crispy exterior without the need for additional oil.

• Grill Method: Preheat your grill to medium heat. Wrap the salmon burgers in aluminum foil to prevent them from drying out. Grill for about 5 minutes on each side, or until heated through. This method adds a smoky flavor and keeps the burgers juicy.

• Mixing bowl: A large bowl used to combine all the ingredients for the salmon patties.

• Knife: Essential for finely chopping the salmon fillet, green onions, and parsley.

• Cutting board: Provides a stable surface for chopping the salmon and other ingredients.

• Measuring cups: Used to measure out the breadcrumbs, mayonnaise, and other ingredients accurately.

• Measuring spoons: Necessary for measuring smaller quantities like dijon mustard, lemon juice, salt, and black pepper.

• Whisk: Useful for beating the egg before adding it to the mixture.

• Skillet: A flat-bottomed pan used to cook the salmon patties evenly.

• Spatula: Helps in flipping the salmon patties without breaking them apart.

• Tongs: Can be used to handle the patties while cooking.

• Plate: For placing the formed patties before cooking and for serving the cooked salmon burgers.

• Paper towels: Useful for draining any excess oil from the cooked patties.

Prepare ingredients in advance: Chop the salmon fillet and green onions ahead of time to streamline the process.

Use a food processor: Quickly combine the salmon and other ingredients by pulsing them in a food processor.

Pre-make patties: Form the salmon patties and refrigerate them for up to a day before cooking.

One-pan cooking: Cook the salmon patties in the same skillet to minimize cleanup.

Batch cooking: Double the recipe and freeze extra salmon patties for a quick meal later.