The Perfect Salmon Burger Recipe | Fish Recipe | Perfect Weeknight Treat
A great burger is so much more than just beef, and these 5-star salmon burgers are here to prove it. They're simple, quick, and insanely satisfying. The best part? They come together in 30 minutes, making them the perfect weeknight treat.
Salmon Burger Recipe | Fish Recipe | Must Try!!
Salmon Burger Recipe. Quick and easy fish recipe.
Ingredients 1:17 - 2:50
Salmon patties 2:50 - 7:53
Ingredients
5.25 ounces salmon
Aioli sauce
3 tablespoons mayonnaise
1 tablespoon hot sauce
1/2 teaspoon Cajun seasoning
1/2 teaspoon garlic powder
1/2 tablespoon honey
1 teaspoon lemon juice
1 tablespoons yellow bell peppers
1 tablespoons yellow bell peppers
1 tablespoons red onion
1 tablespoon fresh chives
1/4 teaspoon fresh dill
6 tablespoons breadcrumbs
1 teaspoon Cajun seasoning
1 teaspoon old bay
1/4 teaspoon cayenne
1 table Dijon seasoning
1 tablespoon Worcestershire sauce
lettuce
brioche bun
3 tablespoons unsalted butter
Cooking time 7 minutes per sides
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Salmon burgers
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***WESTERN VERSION, MAKES TWO BURGERS***
10-12 oz (approx. 300g) salmon fillet meat
1-2 shallots
mustard
lemon juice
fresh dill
honey
breadcrumbs
salt
pepper
butter
burgers buns
slaw (recipe below)
Finely chop the shallots and dill and put in a mixing bowl, along with a spoonful of mustard, a squeeze of lemon juice (a teaspoon, max), a small squeeze of honey and a few grinds of pepper.
Remove the skin from the salmon, and dice the fish into approx. 1/4 inch (6mm) cubes. Put 2/3 of the fish into the mixing bowl. Chop the remaining third as fine as you can, and grind it into the cutting board with the side of your knife to make a fine paste. Add that to the bowl.
Mix everything with just enough breadcrumbs to make it moldable — I use maybe a quarter cup (30g) — and mold into two patties that match the size and shape of your burger buns. (Unlike beef patties, they won't shrink much during cooking.) Season the outside of the patties with salt just prior to cooking.
Heat a pan (preferably nonstick) on medium-low heat and melt in some butter. When the butter is just starting to brown, lay in the patties. Cook until the first side is brown and flip. Push on the surface of the burger — when you feel the inside go a little firm, they're done. Usually takes me six minutes, total.
Put the patty on the bun and top with slaw (recipe below).
***EASTERN VERSION, MAKES TWO BURGERS***
10-12 oz (approx. 300g) salmon fillet meat
1-2 scallions
1 small thumb of ginger
miso paste
rice vinegar
honey
black sesame seeds (very optional)
breadcrumbs
salt
oil
burgers buns
slaw (recipe below)
Peel and finely chop the ginger. Remove any decaying outer layers from the scallions, remove the roots, and cut the scallions down the middle lengthwise before chopping fine — white and green parts included. Put everything into a mixing bowl along with a spoonful of miso paste, a splash of rice vinegar (maybe a teaspoon), a small squeeze of honey and some black sesame seeds.
Remove the skin from the salmon, and dice the fish into approx. 1/4 inch (6mm) cubes. Put 2/3 of the fish into the mixing bowl. Chop the remaining third as fine as you can, and grind it into the cutting board with the side of your knife to make a fine paste. Add that to the bowl.
Mix everything with just enough breadcrumbs to make it moldable — I use maybe a quarter cup (30g) — and mold into two patties that match the size and shape of your burger buns. (Unlike beef patties, they won't shrink much during cooking.) Do not season the patties with salt — the miso has enough salt.
Heat a pan (preferably nonstick) on medium-low heat, put in some oil (I like virgin avocado oil) and lay in the patties. Cook until the first side is brown and flip. Push on the surface of the burger — when you feel the inside go a little firm, they're done. Usually takes me six minutes, total.
Put the patty on the bun and top with slaw (recipe below).
***SLAW RECIPE***
bagged pre-cut slaw mix
mayonnaise
vinegar (I like rice vinegar)
sugar
salt
celery seeds (very optional)
soy sauce and chopped cilantro (optional, good with the Asian-flavored burger)
Mix the veg with a big glug of vinegar and just enough mayo to hold it together. Stir in a big pinch of sugar, a small pinch of sat, some celery seeds (if using), a splash of soy sauce + chopped cilantro (if using), and taste. This is a condiment for a burger, so it should taste too strong on its own. Add more of whatever it needs, and ideally let it sit in the fridge for a few hours (or overnight) before using.
SLAMMIN’ Salmon Burgers - Healthy & DELICIOUS - Chef Michael Recipes
These aren’t called “slammin’” for no reason! It’s the summer dinner you didn’t know you needed, but will be glad you found. PERIODT.
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The Pioneer Woman's Salmon Burgers | The Pioneer Woman | Food Network
Dijon mustard and a hearty squeeze of lemon add a bright flavor to Ree's simple seafood patties!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Salmon Burgers
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 burgers
Ingredients
Patties:
1 large egg
2 tablespoons mayonnaise
1 tablespoon whole-grain mustard
1 teaspoon seafood seasoning, preferably Old Bay
1/2 lemon, juiced
Hot sauce, to taste
Two 6-ounce cans pink salmon in oil or spring water, drained
4 scallions, sliced thin
1/2 cup panko breadcrumbs
1/4 cup olive oil
Caper Mayo:
1/2 cup mayonnaise
1/2 lemon, juiced
2 teaspoons chopped capers
Hot sauce, to taste
Kosher salt and freshly ground black pepper
To Assemble:
4 whole-wheat buns, toasted
1/4 head green leaf lettuce
4 slices tomato
1/2 cup pickle slices
Directions
For the patties: Mix together the egg, mayonnaise, mustard, seafood seasoning, lemon juice and hot sauce in a bowl until thoroughly combined. Fold in the salmon, scallions and panko until the mixture is combined again. Form into 4 patties, then set aside.
Place a large skillet over a medium-high heat and add the oil. When the oil is hot, add the patties and cook until golden and crisp, 4 to 5 minutes per side. Drain on a paper towel.
For the caper mayo: Mix together the mayonnaise, lemon juice, capers, hot sauce, salt and pepper.
To assemble: Spread some of the caper mayo on the bottom of a toasted bun. Top with a salmon patty, lettuce, tomato and pickle. Spread the other half of the bun with a bit more of the mayo and place on top. Repeat with the remaining ingredients. Serve.
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Ree Drummond's Salmon Burgers | The Pioneer Woman | Food Network
Salmon burgers with avocado salsa
Get full recipe here
If you like salmon and avocados then you will love this recipe. Very simple to make and simply delicious. Make it on a BBQ or your griddle pan, if you don't own either, you can still make it in a standard frying pan. I used a food processor for convenience, but you can also do this simply with a knife. Salmon burgers are a healthier alternative and with the avocado salsa, it's almost a super food.
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Salmon burgers. For the win. So easy! Recipe up on the blog.