Salmon Burgers

Ingredients

• 454 g (1 pound)salmon, skin and bones removed
• 120 g (1 cup), dividedbreadcrumbs
• 1 mediumyellow onion, peeled and diced
• 30 ml (2 tablespoons)mayonnaise
• 10 ml (2 teaspoons)fresh lemon juice
• 10 ml (2 teaspoons)fresh parsley, chopped (optional)
• 5 ml (1 teaspoon)Dijon mustard
• 2.5 ml (1/2 teaspoon)salt
• 1.25 ml (1/4 teaspoon)pepper
• 0.6 ml (1/8 teaspoon)cayenne
• 80 ml (1/3 cup)vegetable oil
• 90 ml (6 tablespoons)mayonnaise
• 3.75 ml (3/4 teaspoon)sriracha or your favourite hot sauce
• 6 leaveslettuce
• 6 slicestomato
• 12 slicesred onion
• 6burger buns

Instructions

1. 1

   Process the salmon

   Cut the salmon into smaller chunks and place them in a food processor. Process until paste-like, stopping to scrape down the sides of the bowl if needed.

2. 2

   Mix the ingredients

   Add the diced onion, 60 ml (1/4 cup) of the breadcrumbs, 30 ml (2 tablespoons) mayonnaise, lemon juice, Dijon mustard, parsley if using, salt, pepper and cayenne. Pulse a few times, just until combined.

3. 3

   Shape the patties

   Divide the salmon mixture into 6 equal portions and gently form them into balls. Keep a small bowl of warm water nearby to dip your fingers in, if that makes shaping easier.

4. 4

   Coat with crumbs

   Spread the remaining 180 ml (3/4 cup) breadcrumbs on a plate. Dip each salmon ball in the crumbs, flatten it slightly, then turn it over to coat the other side and form a patty.

5. 5

   Fry until golden

   Set a large frying pan over medium-high heat and add the oil. When hot, fry the patties for 2–3 minutes on each side, until crisp and golden brown. Cook in batches if needed to avoid overcrowding the pan, then transfer the patties to a plate lined with kitchen paper to drain.

6. 6

   Assemble the burgers

   Spread mayonnaise and a drizzle of hot sauce over the top and bottom buns. Add lettuce, a salmon patty, a tomato slice and sliced red onion. Serve warm.

What are salmon burgers?

A salmon burger is a fish-based take on the familiar American burger: seasoned salmon is shaped into a patty and served in a bun with toppings. This version blends the salmon with onion, lemon and mustard, then coats each patty in breadcrumbs before frying.

The crumb coating helps create a crisp exterior, while the lettuce, tomato and red onion bring freshness and a little crunch. A simple hot-sauce mayonnaise gives the finished burger a creamy, spicy edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 561 calories, 23g protein, 41g carbs, 34g fat.

The buns and breadcrumbs provide much of the carbohydrates, while the salmon contributes protein and the mayonnaise and frying oil account for much of the fat. Serve a burger with a generous side salad or extra vegetables for a more balanced plate.

Choosing and preparing the salmon

Salmon: Remove the skin and any bones before processing, then cut the fish into chunks so it breaks down evenly. Pulse the other ingredients in only after the salmon has become paste-like.

Breadcrumbs: The first portion binds into the salmon mixture; the remaining crumbs form the outside coating. Keep the two portions separate so you have enough for both jobs.

Shaping the patties

Gentle hands: Divide the mixture into six equal amounts, then shape each into a ball before flattening it in the coating. Dipping your fingers in warm water can make the mixture easier to handle.

Even coating: Press the patty lightly into the crumbs on both sides. A consistent coating helps the patties brown evenly in the pan.

Getting a crisp finish

Hot oil: Let the oil heat in the pan before adding the patties so the coating starts frying promptly. The method calls for medium-high heat and 2–3 minutes per side.

Room to fry: Avoid crowding the pan; cook in batches if necessary. Transfer the cooked patties to kitchen paper to drain excess oil.

Checking doneness

Colour and texture: The stated cue is a crisp, golden-brown coating on both sides after 2–3 minutes per side. Keep an eye on the patties as they fry, since the pan and patty thickness can affect browning time.

Handling: Turn the patties carefully so the crumb coating stays in place. Serve them warm once they have drained briefly.

Building and serving the burgers

Sauce: Spread mayonnaise on the top and bottom buns and add a drizzle of sriracha or another hot sauce. Adjust the amount of hot sauce to suit your preference.

Toppings: Layer lettuce, the salmon patty, tomato and red onion into each bun. The crisp vegetables contrast with the tender centre of the patty.

Recipe notes & tips

• Cut the salmon into similar-sized chunks so it processes evenly.
• Scrape down the food processor bowl if pieces cling to its sides.
• Keep the 60 ml (1/4 cup) of binding breadcrumbs separate from the coating crumbs.
• Wet your fingers with warm water when shaping if the mixture sticks.
• Fry in batches rather than packing the pan with patties.
• Drain the patties on kitchen paper before assembling the burgers.

Variations

• Adjust the heat: Use more or less sriracha in the mayonnaise to suit your taste.
• Skip the parsley: Leave it out if you do not have fresh parsley to hand.
• Change the greens: Use another crisp lettuce in place of the listed leaves.
• Toast the buns: Toast them before adding the sauce for a firmer base.
• Serve without buns: Plate the salmon patties with the same lettuce, tomato and red onion as a bun-free meal.

Common mistakes to avoid

• Overprocessing the mixture: Stop once the salmon is paste-like, then pulse in the remaining ingredients just until combined.
• Mixing up the breadcrumbs: Reserve 60 ml (1/4 cup) for the salmon mixture and use the remaining 180 ml (3/4 cup) for coating.
• Making uneven portions: Divide the mixture into six equal portions so the patties cook at a similar rate.
• Crowding the pan: Fry in batches to give the patties room to crisp and brown.
• Adding patties before the oil is hot: Wait until the oil is hot before frying.
• Assembling too early: Drain the patties briefly before adding them to the buns to help keep the bread from becoming oily.

How to store

Refrigerate leftover cooked patties in an airtight container and use within 2 days. Reheat in a frying pan until hot throughout; assemble with fresh buns and toppings just before serving.

Frequently asked questions