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Lemony salmon burgers recipe

Lemony salmon burgers recipe


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  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Oily fish
  • Salmon
  • Salmon fillet

These pan-fried lemon and fresh salmon burgers make a great weeknight dinner that's simple and delicious.

1 person made this

IngredientsServes: 4

  • 680g salmon fillet, cut into chunks
  • 20g chopped fresh parsley
  • 2 tablespoons breadcrumbs
  • 2 tablespoons chopped spring onions
  • 2 teaspoons seafood seasoning
  • 1 lemon, juiced
  • salt and ground black pepper to taste
  • 1 tablespoon olive oil

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. Place salmon chunks, parsley, breadcrumbs, spring onion, seafood seasoning, lemon juice, salt and black pepper in a food processor. Pulse until salmon is chopped. Shape salmon mixture into four burgers.
  2. Heat olive oil in a large pan over medium-high heat. Pan-fry salmon burgers until golden brown, about 4 minutes per side.

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Reviews & ratingsAverage global rating:(13)

Reviews in English (12)

by sage321

First time trying salmon burgers using whole salmon vs canned. I chose to skin it and debone it, which was a little time consuming but no big deal. The mixture held together nicely and didn't crumble when I put it in the pan. The flavor was fantastic! My husband raved about them and definitely wants them again! They are very tasty and a nice change from salmon fillets.-10 Sep 2012

by katy

My kids loved these burgers! They didn't leave a crumb behind! I wasn't exactly sure how many pounds of salmon I had, so I used 2 eggs to be safe and they stayed together perfectly. We topped them with melted cheese and tomatoes on a whole wheat bun, fantastic meal and a nice change from the ordinary.-25 Jan 2013

by susiekew

My husband and daughter both really liked these. They were easy to put together and to cook. I served them on thin whole wheat buns with lettuce, tomato, and mayonnaise. Sides of coleslaw and red potato fries made a nice accompaniment. These didn't need any egg to bind them, as salmonis pretty sticky. Thanks!-09 Apr 2013


Recipe Summary

  • 1 (14.75 ounce) can salmon
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • ⅔ cup cracker crumbs
  • 2 eggs, beaten
  • ¼ cup chopped fresh parsley
  • 1 teaspoon dry mustard
  • 3 tablespoons shortening

Drain the salmon, reserving 3/4 cup of the liquid. Flake the meat. Melt butter in a large skillet over medium- high heat. Add onion, and cook until tender.

In a medium bowl, combine the onions with the reserved salmon liquid, 1/3 of the cracker crumbs, eggs, parsley, mustard and salmon. Mix until well blended, then shape into six patties. Coat patties in remaining cracker crumbs.

Melt shortening in a large skillet over medium heat. Cook patties until browned, then carefully turn and brown on the other side.


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I reduced the recipe to 1/4 for 3 patties with 3/4# salmon. This is a really good, easy and quick recipe!!

The flavour of these burgers was excellent! They were a bit on the dry side so I added another egg. Next time I would lessen the breadcrumbs instead. I think that would take care of the dryness and they would still be delicious. I left out the bun for a less carby meal and served each burger, covered with mayo and nice thick slice of tomato, piled on top of a nice peppery arugula salad, with purple onions, red peppers and a nice fresh lemon and olive oil dressing. A fairly simple, elegant, healthy meal for sure!! Bon appetito!!

I've been making these every year for an annual BBQ, and people say they return just to have these burgers. The only change I make is to dice the salmon filets into 1/2" cubes. I live in the Pacific Northwest, and can't imagine putting beautiful salmon through a grinder! Try these! They're awesome!

Excellent basic recipe. I swapped remoulade for the mayonnaise with good result. The ubiquitous salmon burger with Asian flavors is good, but this is a nice alternative.

These salmon burgers are delicious. I've read some of the comments and can't believe some didn't think they were delicious. The first steps are VERY important, liquid must be almost evaporated. I use a sharp boning or filet knife to remove the salmon from its skin, very easily. The first time I make anything, I always follow the recipe exactly as written, otherwise it's not fair to rate something when you have changed the recipe without first knowing how it tastes, as written.

I halved the recipe and used Atlantic Salmon. They were quite good but the Salmon wasn't as flavorful as I would like. Perhaps a better grade of Salmon would make a difference. The capers were good with the Salmon. I would use fresh dill next time.

I was so, so disappointed by this recipe. I halved the recipe so maybe that was my issue, however I followed it exactly and got terrible results. The amount of breadcrumbs was excessive and made the burgers wayyyy to bready and mealy. I also thought that the caper mixture completely ruined the flavor of the salmon itself. It was inedible to say the least and my fiancee and I ended up having to throw away what would have otherwise been a nice piece of salmon.

I am totally addicted to these salmon burgers! I usually make a topping of 50/50 mayo/plain yogurt and mix in some more capers. So yummy!

Just ok. Halved the recipe and used tarragon and a bit of cilantro instead of dill, but otherwise followed the recipe as written. Underwhelming-- but good foundation for experimentation.

First attempt at making Salmon Burgers and it was easy and delicious. My father in law who is very picky even liked it!

These were on a sliders menu I did recently for a small dinner party. They were a hit. However, I tried using canned wild salmon as recommended by several other reviewers, and was disappointed with the color and consistency. Iɽ definitely stick with the fresh fillets. Iɽ also use homemade tartar sauce instead of the mayonnaise.

these were pretty easy and really good. my husband thought he hated salmon burgers, but i really wasn't in the mood for the filets i already had on hand, so i made them anyway and he is a convert. i had no fresh dill, so i added some dried as i was cooking the shallot mixture, which was good in a pinch although i bet fresh is better. i also added some parsley to the burgers before forming them. served with an easy lemon mayo on the roll: add lemon zest and juice to taste ( i use a lot) to store bought mayo (i use light mayo). added just a little more flavor and brightness.

My family really enjoyed this recipe, even my 2 year old daughter was a fan. We actually used canned wild salmon (which was great since we didn't have to chop it) we obmitted the wine and we only used 2 cups of breadcrumbs, but aside from that we followed the recipe exactly.

I've made this a number of times and always to rave responses. I follow the recipe exactly and it's always great.

Great recipe! Delicious. I would recommend it 100 percent.

These burgers are very good. They certainly let the natural salmon flavor shine but to me they needed a little kick. diced red peppers, scallions and a shake of cayenne did the trick. I served them with a simple tartar sauce of mayonnaise, sweet pickle relish and Dijon. Yum. Enjoy!

I was looking for a recipe to use cooked slamon and decided to alter this one. When it was all mixed up I pressed it into a med. size baking dish. I baked it at 350 degrees until slightly brown.

I have made this twice now and just love it. Did not change anything on the recipe. Per previous reviews they freeze amazingly well and are ready when you want a quick meal without any work! I had one leftover and the next moring had it with a fried egg and it was great. Next time I'm going to try this as an "eggs benedict" dish for breakfast.

This was simply OK. Wasn't thrilled with it as I thought it was a little bland. Have had much better salmon burgers. The salmon should also be hand-chopped to maintain the best texture.

I have made this many times: my family loves it! I don't find the wine essential when I leave it out it doesn't seem to affect the flavor at all. I always add a dollop of horseradish to the mixture for a little zip. I have also made this in "mini" sizes: they are great h'ors doeuvres (make a dill, mayo,lemon juice sauce to accompany).

I thought these were okay in that the shallot mixture provided a nice flavor. I could hardly taste the salmon. My husband liked them alot so he can eat the leftover patties that I put in freezer.

This is a great recipe. it's a tasty way to get your omega 3's. and not worry about bones from the fish. I used spinach instead of lettuce and also melted some cheese on top. normally I can't eat alot of salmon cause it's so rich - but I ate 2 of these burgers. yummy!

I am always looking for good and different recipes to use the wild salmon currently in season. I wanted to make burgers out of the meat along the backbone and decided to give this one a try. I followed the directions exactly with the exception of freezing the patties as soon as they are formed (my small family could never eat ten burgers in one sitting). I then grilled the frozen burgers over a medium high heat for around five minutes a side. The burgers held together well and cook up wonderfully. I know have four more wonderful meals ten minutes away!

Tasty burgers. I followed the recipe exactly and used a lemony mayonnaise. If you're not fond of lemony tastes, then perhaps cut back on the lemon. Careful not to overcook them. They just go from tastey to yukky real fast.

came to this site looking for something to dress up 100% salmon burgers from Trader Joes and found this recipe. Flavors sounded to intriguing to pass up so I made a condiment out of the shallot mixture and added dill. It tastes amazing. Served on fresh rolls with a casear salad (purists don't freak out. I didn't rate since I didn't actually make the recipe.)


Keto salmon burgers with mash and lemon butter

Ingredients

  • 1½ lbs 650 g salmon, boneless fillet, skinned salmon, boneless fillets, skinned
  • 1 1 large egg large eggs
  • 2 oz. (5 2 &frasl3 tbsp) 55 g (80 ml) yellow onion , roughly chopped yellow onions , roughly chopped
  • 1 tsp 1 tsp salt
  • ½ tsp ½ tsp pepper
  • 2 tbsp 2 tbsp butter, for frying
  • 1 lb 450 g fresh broccoli, cut into small florets, and the stem cut into small pieces
  • 2 oz. 55 g butter
  • ½ cup (1 1 &frasl3 oz.) 120 ml (40 g) shredded Parmesan cheese
  • salt and pepper
  • 4 oz. 110 g butter, at room temperature
  • 2 tbsp 2 tbsp lemon juice
  • salt and pepper

Below 4 E% carbs or, 7 g of carbs or less if it is a mealRead more

Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.

Instructions

Salmon burgers

Green mash

Lemon butter

Try not to overmix the salmon mixture (Step 2), as this can cause the burgers to become tough.

You can flavor the burgers in various ways. Try them with garlic, chili, your favorite herbs or curry powder. Why not some capers or grated parmesan cheese? The butter can also be flavored in a number of ways. We suggest trying freshly grated horseradish, it's delicious!

You can always make the butter ahead, to let the flavors meld. Mmmm. Lemony goodness.


Recipe Summary

  • Nonstick vegetable cooking spray
  • 1/2 cup chopped scallions, white and green parts only
  • 1/2 cup freshly squeezed lemon juice
  • 1 pound skinless wild salmon fillets, bones removed, cut into 1-inch pieces
  • 1 large egg, lightly beaten
  • 2 tablespoons chopped fresh dill
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 English muffins, toasted
  • Sliced Vidalia onion, for serving (optional)
  • Sweet red pepper relish, for serving (optional)
  • Wasabi mayonnaise, for serving (optional)
  • Ketchup, for serving (optional)

Spray a medium nonstick skillet with cooking spray and place over medium heat. Add the scallions and cook until translucent, about 2 minutes. Increase heat to medium-high. Add the lemon juice and cook until almost all liquid evaporates, about 4 minutes. Transfer to a bowl to cool.

Place salmon in a food processor and pulse until coarsely ground. Add to scallions. Mix in the egg, dill, salt, and pepper. Form into 4 equal patties.

Spray a large nonstick skillet with cooking spray and place over medium-high heat. Cook patties until golden brown and cooked through, about 2 minutes per side. Serve on English muffins with desired toppings.


Form the patties

The recipe yields hearty salmon burgers, about 7 ounces in size. Divide the mixture into four equal portions, then shape into ¾-inch thick rounds. Make them about 4-inches wide, fitting perfectly in standard size buns. You can flatten them more, but keep an eye on cooking time.

I like to briefly refrigerate the patties while preparing the sauce so that the fat in the fish firms up. This step makes it easier to transfer onto the cooking surface. You can cover and store them for up to 2 days before using them. I brush olive oil on both sides of the patties right before cooking for additional insurance to prevent sticking.


Salmon Burger Recipe Directions:

I love canned salmon–red or pink–although I prefer pink canned salmon when making burgers since the pink salmon is much cheaper to buy. I use the more expensive red salmon for making salmon salad.

Salmon in the can is already cooked–in fact it is part of the canning process that cooks the salmon.
Open the the can and drain off the liquid–you don’t want the salmon patties to be too wet when you form them.

Traditional canned salmon will come with skin and bones still intact . The skin and bones are soft and edible. You can remove the skin and bones if you like I used to remove them, but now I’m too cheap, and I don’t want to miss out on the extra nutrition, either.

  • Place drained salmon in a bowl.
  • Add ¼ – ½ cup onion depending on how much you like onion. Make sure the onion is finely chopped smaller pieces will help keep the patties from falling apart. If desired, add some finely chopped hot pepper. If you don’t have fresh pepper, add a little chili powder or hot sauce.
  • Add salt and pepper to taste.
  • Add one or two beaten eggs. I like to use two beaten eggs because it helps to keep the patties together better I don’t like my burgers to fall apart while I’m eating them.
  • Mix all the ingredients together well.
  • Shape into patties. I usually get 4 patties out of a 14oz can, but make as many as you like–bigger or smaller–depending on how big you want your burger to be. Here’s some current prices for canned salmon if you like to do your fishing on the internet.
  • Heat oil in a skillet. I like medium heat. You want the oil to be hot enough to sizzle when you add the patties, but not so hot that the patties will cook too quickly you want the patties to get a nice cooked side before turning them, this will keep then from breaking apart.
  • Cook 5-7 minutes and then turn gently when the patties are golden brown.
  • Cook another 3-4 minutes and then remove from skillet and drain salmon patties on a paper towel.

I like to serve salmon patties on a toasted bun with sliced tomato, onion, lettuce and mayo.
It’s a nice break from hamburgers, and just as tasty.
Sometimes I’ll add a Tbsp of curry powder into the mix to make Curried Salmon Burgers, which you should definitely try sometime.

Give this salmon burger recipe a try and let me know what you think, and bon appétit!

And for another alternative take on a burger dish, try one of my favorite vegetarian burger ideas, A Super Eggplant Burger Recipe.

Thanks for checking out our salmon burger recipe, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!


Superhealthy Salmon Burgers with Lemony Dressed Greens

Superhealthy Salmon Burgers with Lemony Dressed GreensThis salmon burger and lemony dressed greens recipe is very simple and extremely healthy. There is no oil added to the burgers or the vegetables, making it very lean. The vegetables are simply steamed and tossed in a garlicky, lemon dressing. For me, healthy food is never boring. I’ve added a lot of flavours to this dish but have managed to keep it balanced, nutritious but most importantly, really tasty. If you fancy an Indian twist to these burgers, try my recipe for Indian Spiced Salmon Burgers, Spicy Wedges and Raita.

RECIPE
SERVES 2
DIFFICULTY LEVEL ROOKIE
Ingredients:
  • 2 skinless salmon fillets
  • 3 spring onions
  • 1 clove garlic, crushed
  • 1 mild red chilli (optional)
  • Zest of one lemon
  • Salt and white pepper
  • Half a head of broccoli, separated into florets, then cut in half or quarters.
  • Two big handfuls green beans, halved
  • 100g frozen peas
  • Two big handfuls kale
  • 1 lemon, juiced
  • 1 tablespoon Dijon mustard
  • 1 crushed garlic clove
  • About 2 tablespoons of finely chopped fresh tarragon
  • Salt and pepper
Method:
  1. Preheat the oven to 200C. For the burgers, place the spring onions, garlic, chilli and lemon zest in a food processor. Pulse until finely chopped and mixed together. Add the salmon fillets and a good grind of salt and a teaspoon of white pepper. Pulse gently until just combined- you want a chunky mix rather than a purée.

2. Shape the mixture into 2 burgers. The mixture will be quite wet but will come together when cooked. Place the burgers in an ovenproof dish and cook for 10 minutes.

3. Meanwhile, steam all the veg until cooked through (around 5-8 minutes)

4. For the dressing, place the lemon juice, crushed garlic, Dijon mustard, tarragon and a good grind of salt and pepper in a jug. Use a fork or whisk to mix together well.

5. Toss the dressing with the vegetables and serve with the Salmon Burgers on top!


Salmon Burgers with Lemon-Sour Cream Sauce Recipe

Salmon Burgers with Lemon-Sour Cream Sauce are easy to make, moist and tender, cost effective, and delicious. This is an easy to make, delicious, and healthy alternative to a traditional beef burger. So give beef a break and make these salmon burger that Children also love! Use your family’s favorite hamburger-type buns and their favorite toppings. You could also ditch the bun and serve this burger over a bed of salad greens. You decide!

I always try to keep some canned salmon in my pantry to use for a last-minute dinner or in case of an emergency. You just never know! Sometimes I forget about using canned salmon as an option to get more fish in my family’s diet. As a reminder, always purchase good quality canned salmon and always check the expiration date.

For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.


Asian-Style Salmon Burger BLTs

Preheat the oven to 375 degrees . Bake the bacon on a broiler pan or rack-lined rimmed baking sheet until crisp, 18 to 20 minutes.

Meanwhile, in a bowl, mix the mayo, chives, tamari, ketchup, relish, sriracha, sea salt and black pepper (or seafood seasoning blend).

Using a food processor, pulse the salmon until finely-chopped transfer to a bowl. Add 1/4 cup of the special sauce, the ginger, garlic, scallions, shiso and cracker crumbs season with sea salt and black pepper (or seafood seasoning blend). Form into four 1-inch-thick patties.

In a large skillet or griddle pan, heat the oil. Add the patties and cook, turning once, for 10 minutes for medium-rare.

Place the burgers on the roll bottoms and top with the bacon, lettuce, tomato and onion. Spread the roll tops with the remaining special sauce and place on the burgers.



Comments:

  1. Dubh

    Wacker, what a phrase ... the remarkable thought

  2. Zulkibei

    you were wrong, could it be?

  3. Tolar

    This was not enough yet.



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