The Only Way to Make a Salmon Burger
Glazed Salmon Burger Recipe
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Ingredients -
1 lb Salmon
1 1/2 Tsp Onion Powder
1 1/2 Tsp Red Chili Flakes
2 Tsp Ground Ginger
1 1/2 Tsp Garlic Powder
1 1/2 Tsp Paprika
1/3 Cup Bread Crumbs
1 Tbsp Soy Sauce
6 Cloves Garlic (Minced)
1/3 Cup Onions
1/4 Cup Mayo
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Soy Sauce Glaze
4 Cloves minced garlic
4 Tbsp Soy Sauce
1 Tbsp Rice Vinegar
3 Tbsp Honey
———————
Mayo Sauce
4 Tbsp Mayo
1 Tbsp Rice Vinegar
1 Tsp Paprika
———————-
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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.
How to make Salmon Burgers- Salmon cakes Quick, Easy & Delicious!
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WHATS GOING ON BLESSED SQUAD!?
Today we are going to make Salmon Burgers! Also called salmon croquettes or salmon cakes. These are so delicious, healthy and are extremely easy to make. These make for a great lunch option or even a loaded dinner if paired with Fries.
Ingredients
1 lb salmon (canned salmon works as well)
Brioche Buns
Red onion
Red Bell Pepper
Green onion ( Celery is ideal but I ran out)
Ritz Crackers ( Panko bread crumbs work great also)
Cajun season
Cayenne pepper
As always, feel free to sub out any seasoning for that of your personal choice.
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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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Salmon Burgers | The Cooking Show
This salmon burger is filled with so many healthful ingredients, it might be a cure-all meal. Farideh makes these salmon burgers with Alaskan king salmon and a flavorful paste made with lemongrass, ginger, turmeric, shallots, garlic, Makrut lime leaves, and more. After adding in chopped cashews and quickly cooking the salmon burger patties in a pan, Farideh toasts some burger buns and makes a simple salad of carrot, cucumber, red onion, red chiles, and cilantro. Finally, she dresses the salad with fish sauce and serves it as a crunchy and fresh burger topping.
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Canned Salmon Recipe -- Salmon Burgers
There are a million canned salmon recipes in the naked city, and this is one of them. Canned salmon is perfect for making salmon patties, and salmon patties are an ideal stand-in for a hamburger when you're hamburgered out --plus it's a healthier choice. A printable copy of this Salmon Burger Recipe can be found at
Give this salmon burger recipe a try and let me know what you think, and for more recipes check out the Chef Buck playlist:
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Salmon Burger Recipe Ingredients:
14oz canned SALMON (red or pink)
¼ - ½ cup ONION (finely chopped)
HOT PEPPER (finely chopped, to taste)
2 EGGS (beaten)
SALT and PEPPER to taste
OIL for sauteing (3-4 Tbsp...salmon will soak up the oil)
1 Tbsp CURRY POWDER (optional)
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.
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!
The music track is Easy Jam by Kevin MacLeod and is used with permission and licensed under a CC Attribution 3.0.
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