Description
This easy salmon burger recipe delivers a flavorful, juicy alternative to traditional beef burgers. Featuring fresh salmon blended with zesty Cajun seasoning, herbs, and scallions, these patties are coated in crispy panko and pan-fried to perfection. Served on soft buns with a tangy lemon garlic mayo and fresh greens, these salmon burgers are perfect for a quick and satisfying meal.
Ingredients
Scale
Salmon Patties
- 1 pound skinless fresh salmon
- 1 teaspoon lemon juice
- 1 teaspoon Cajun seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon scallions, chopped
- Panko (Japanese breadcrumbs), for coating the patties
- Olive oil, for frying (1-2 tablespoons)
Lemon Garlic Mayo
- 1/3 cup mayonnaise
- 1 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- Salt & pepper, to taste
To Assemble
- 4 burger buns
- Lettuce or salad greens (such as butter leaf lettuce), to taste
- Avocado slices, to taste
Instructions
- Prepare the lemon garlic mayo: In a small bowl, combine the mayonnaise, lemon juice, garlic powder, salt, and pepper. Stir well until smooth. Taste and adjust seasonings as needed. Set aside.
- Process the salmon: Cut the salmon into smaller pieces and pulse a few times in a food processor until the mixture is loosely combined but still chunky. Alternatively, finely chop the salmon with a knife to achieve similar texture; avoid overprocessing.
- Mix the patty ingredients: Transfer the salmon to a bowl and add lemon juice, Cajun seasoning, salt, garlic powder, chopped parsley, and scallions. Gently mix with your hands until well combined, taking care not to overwork the mixture.
- Coat patties with panko: Spread a small amount of panko breadcrumbs on a plate. Form the salmon mixture into 4 evenly sized patties, making them fairly thin for even cooking. Lightly press each patty into the panko crumbs to coat the surface well, helping them hold together.
- Heat the skillet: Add 1 to 2 tablespoons of olive oil to a skillet and heat over medium-high until hot but not smoking.
- Cook the salmon patties: Place the patties gently in the skillet, cooking in two batches if necessary without overcrowding. Cook each side for about 3 to 4 minutes until golden brown and cooked through. Handle carefully as the patties are delicate.
- Assemble the burgers: Spread the lemon garlic mayo on the bottom halves of the buns. Place the cooked salmon patties on top, then layer with lettuce or salad greens and avocado slices. Cover with the top buns and serve immediately.
Notes
- Be careful not to over-process the salmon; keeping some texture helps the patties hold together better.
- Using panko crumbs gives a light and crispy coating that enhances texture without heaviness.
- If patties feel too delicate, refrigerate them for 15-20 minutes before cooking to firm up.
- Feel free to customize toppings with tomato slices, pickles, or your favorite sauces.
- These patties cook quickly, so monitor closely to avoid overcooking and drying out the salmon.
