The Best Salmon Burger Recipe
Pickled Ginger Blackened Coriander Salmon Burgers
by Chef Eric Gephart
Burgers have been a staple in my family life since before I can remember. We always ground our own meat and played around with fun flavor profiles. Some worked, some didn't.
Through the years of experimenting, one of the grinds that came out on top was this simple and fun idea of bringing a bit of pickled spice to a salmon patty. The soy, sesame oil and sriracha aioli give this fun twist on a burger. An asian-inspired flavor profile everyone goes absolutely nuts over!
Get the recipe here ➡️
Salmon Patties
These moorish, beautifully seasoned Salmon Patties are made from canned salmon and are baked, not fried - healthier and less cleaning up!
The FAMOUS SALMON BURGERS, EASY RECIPE
These Wild Alaskan Sockeye Salmon Burgers are super easy to make. Great on the bun or without to cut down on the calories. Great warm or cold. Serve it on top of your salad. Can't go wrong with this recipe.
PRINT RECIPE:
Ingredients:
1 1/2 pound Salmon fillet
1 or 2 Large eggs
3/4 to 1 Cup Italian Style Panko Bread Crumbs
1 green onion, diced
1/2 small red onion, diced
1 small tomato, diced
1 Tbsp. Garlic Powder
2 Tbsp. fresh Dill, minced (1 Tbsp Dill Paste or Dill weed or use Parsley)
1 Tbsp. Olive Oil
1 Tbsp. Lemon Juice
1/2 tsp. salt
1/2 tsp. pepper
Burger buns
Instructions:
In a medium-sized bowl, add: egg(s), bread crumbs, onions, tomato, garlic powder, dill, Olive oil and salt/pepper. Mix well and set aside.
Remove skin from Salmon fillet and coarsely chop with a knife.
Add Salmon to the bowl and mix well.
Heat Grill pan or a large skillet to Medium-Hi. Add Oil.
Form Salmon mix into desired size burgers or patties.
Cook until golden brown, 3 to 5 minutes.
Flip and cook the other side.
Reduce the heat to low and cover with a lid.
Let cook on the inside for 3 to 5 minutes. This will make them Moist.
Cook in batches, a few at a time.
Serve warm with a bun or let them cool and serve on top of your favorite salad.
Enjoy!
Notes
The amount of bread crumbs depends on the tomatoes you choose. Some have more liquid. Add accordingly.
I have added just one egg to bind the ingredients together. You may need to add 2 if you make larger burgers.
#salmon #burgers #easydinner
Creamy Dill Salmon Burgers Recipe
Canned salmon is a budget-friendly, nutritional powerhouse! It's something I always keep I'm my pantry and the base of these delicious Salmon Burgers!
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Salmon Burgers Recipe with Jicama Coleslaw and Dill Dressing
Salmon Burgers Recipe with Jicama Coleslaw and Dill Dressing: fire up your griddles because these delicious salmon burgers are loaded up with a homemade jicama coleslaw and a dill dressing on toasted buns!
So, I’ve got a few older recipes on billyparisi.com that I absolutely love, like this salmon burgers recipe, however the photos or videos for them are a bit on the crusty side so I figured I’d get back in there and spruce them up a bit. I love salmon. No, like I really love salmon.
The biggest problem for me is that the rest of my family doesn’t really like salmon so when I get the opportunity to make it you better believe I’m going off, and these salmon burgers were callin my name!
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Salmon Burgers Recipe with Jicama Coleslaw and Dill Dressing
Course Main
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings 6
Author Chef Billy Parisi
Ingredients:
For the Salmon Burger:
1 pound of skinless fresh wild caught salmon
¼ peeled sweet onion
1 garlic clove
1 egg
juice of 1/2 lemon
1 tablespoon of capers
1 tablespoon of Dijon mustard
40 finely crushed butter crackers
sea salt and fresh cracked pepper to taste
oil for sautéing
6 to asted buns
2 cups of arugula
For the Slaw:
2 cups of sliced green cabbage
1 cup of sliced red cabbage
1/2 cup of sliced green onions
1 peeled and thinly sliced red bell pepper
½ peeled and thnly sliced green bell pepper
1 medium sized peeled and thinly sliced jicama
1/2 cup of mayonnaise
1 tablespoon of grainy mustard
1 tablespoon of dijon mustard
3 tablespoons of apple cider vinegar
1 tablespoon of chopped fresh dill
½ teaspoon of sugar
sea salt and fresh cracked pepper to taste
Instructions:
1. Salmon: Add the salmon, onion, garlic, egg, lemon juice, capers, mustard, salt and pepper to a food processor and blend until it becomes slightly chunky but smooth.
2. Once it is processed, form 5 to 6 salmon patties and set aside.
3. Next add some oil to a hot griddle or sauté pan over medium-high heat and add the salmon patties and cook for 5 to 6 minutes per side or until golden brown and cooked through out. Keep warm.
4. Coleslaw: In a large bowl mix together cabbages, green onions, jicama, and bell peppers.
5. In a separate bowl whisk together mayonnaise, mustards, vinegar, dill, sugar, salt and pepper. Once whisked together fold the mayonnaise mixture into the vegetables and mix thoroughly. Adjust the seasonings with salt and pepper and chill.
6. To Plate: Place the salmon burger on the toasted bun with some arugula leaves and top off a salmon patty and with the coleslaw.
fire up your griddles because these delicious salmon burgers are loaded up with a homemade jicama coleslaw and a dill dressing on toasted buns!
Chilli Lime Salmon Burgers | Kaushal Beauty & Madeleine Shaw
Madeleine and Kaushal are in the kitchen again whizzing up some super healthy food.
Today they’re making salmon burgers, perfect for the BBQ season! It’s a super easy recipe to follow and really quick to make. These burgers include fresh ingredients which are packed with tons of flavour and will have your taste buds tingling.
What’s your favourite food to eat at a BBQ? Let us know in the comments!
RECIPE
Serves 2
2 salmon fillets
2 garlic cloves (crushed)
1 spring onion
1 tsp of chilli flakes
1 tsp of tamari
1 pinch of sea salt
1 lime
Coconut oil for cooking
Chop the salmon fillets into small chunks and blend in a food processor.
Finely chop up the spring onion and mix with the slamon, garlic, chilli, tamari, lime zest, salt and pepper. Roll into burger shapes.
Heat a griddle pan to a medium heat with coconut oil, cook 7 mins one side and 5 the other until cooked through.
Serve with sliced avocado, lettuce leaves (to make wraps) and lime juice.
Thanks to Kilner, Lakeland.co.uk, Typhoon, Kenwood and Circulon for providing us with kitchenware.
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ICON UK is a brand new channel in the ICON network. It’s your ultimate lifestyle destination for fashion, beauty and wellness.
All ICON UK talents’ opinions are their own.
Links in this video...
Gluten-free pizza:
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ICON is a lifestyle network by Michelle Phan.
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