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This gourmet salmon burger recipe transforms fresh salmon fillets into juicy, flavorful patties that make for a restaurant-quality meal right at home. The combination of crispy exterior and flaky interior creates the perfect texture contrast, while the tangy coleslaw adds a refreshing crunch.
I created this recipe after trying countless disappointing salmon burgers at restaurants that were either dry or lacking flavor. After perfecting these at home, they've become our Friday night tradition – even my seafood-hesitant brother asks for seconds!
Ingredients
- Fresh salmon fillets: the star of the show provides delicate flavor and healthy omega3s. Look for bright pink flesh with no fishy smell
- Breadcrumbs: helps bind everything together while adding a light texture
- Egg: works as the essential binder that keeps your patties from falling apart
- Mayonnaise: adds richness and moisture preventing dry burgers
- Dijon mustard: brings a subtle tanginess that enhances the salmon flavor
- Fresh lemon juice: the acidity brightens the entire patty. Always use fresh not bottled
- Fresh dill: this herb pairs perfectly with salmon with its distinctive aroma
- Smoked paprika: adds complexity and a subtle smoky note without overpowering
- Purple cabbage: provides beautiful color and hearty crunch. Choose firm dense heads
- Carrot: adds natural sweetness and additional texture
- Mayonnaise: creates the creamy base for the perfect slaw
- Lemon juice: balances the richness with brightness
Step-by-Step Instructions
- Prepare the salmon mixture:
- Process fresh salmon with all patty ingredients until coarsely chopped but not completely smooth. This preserves the salmon's texture while ensuring the patties hold together. I pulse carefully rather than continuously processing to maintain small chunks of salmon for the best texture.
- Shape the patties:
- Portion approximately half cup of salmon mixture per patty and form into thick discs using firm pressure. The mixture will feel slightly sticky but should hold its shape. Wet your hands slightly if the mixture sticks too much.
- Chill the patties:
- Place shaped patties in refrigerator for 10 to 15 minutes which is crucial for firming them up. This prevents them from falling apart during cooking and helps develop a better crust. I learned this step the hard way after watching my first batch crumble in the pan.
- Cook to perfection:
- Heat oil until properly hot before adding patties to achieve that golden crust. When panfrying resist the urge to flip too early about 5 minutes per side gives the perfect result. Look for a deep golden color before flipping.
- Prepare the slaw:
- Combine all coleslaw ingredients in a bowl and mix thoroughly ensuring the vegetables are evenly coated. The slaw should be creamy but not drowning in dressing. Make this while the patties chill to allow flavors to develop.
- Assemble with care:
- Toast the buns until just golden for added texture and to prevent sogginess from the slaw. Place the hot patty on the bottom bun top generously with coleslaw and crown with the top bun. Serve immediately for the best experience.
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My absolute favorite part of this recipe is the contrast between the warm salmon patty and the cool crisp coleslaw. The first time I served these at a family gathering, my aunt who claims to "hate fish" asked for the recipe before dinner was even over. I consider that my greatest culinary victory to date!
Make-Ahead Options
These salmon burgers are perfect for meal prep. Form the patties up to a day ahead and store them covered in the refrigerator. The coleslaw actually improves after a few hours of chilling, as the flavors meld together beautifully. For longer storage freeze the uncooked patties individually on a parchment-lined tray then transfer to a container with parchment between layers.
Perfect Pairings
Elevate your salmon burger experience with thoughtfully chosen sides. Sweet potato fries complement the savory patties beautifully with their slight sweetness. For drinks a crisp Sauvignon Blanc or cold craft lager balances the richness of the salmon. If you prefer nonalcoholic options a sparkling water with cucumber and mint provides a refreshing contrast to the burger's flavors.
Troubleshooting Tips
If your patties seem too wet add a tablespoon or two of additional breadcrumbs. Conversely if they seem too dry add a touch more mayonnaise. When cooking watch for signs of doneness rather than strictly following the timing. The patties should feel firm to the touch and have a golden crust. For those concerned about seafood cooking remember salmon is best enjoyed medium to mediumwell rather than well done to maintain its moisture.
Nutritional Benefits
These salmon burgers offer an impressive nutritional profile beyond just being delicious. Each serving provides nearly 34 grams of quality protein supporting muscle maintenance and satiety. The omega3 fatty acids in salmon contribute to heart and brain health. Unlike typical beef burgers these salmon versions offer beneficial fats while being lower in saturated fat. The addition of purple cabbage in the slaw provides antioxidants and vitamin C making this a truly nutritious meal option.
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Recipe FAQs
- → Can I make these salmon burgers ahead of time?
Yes! You can prepare the salmon patties up to 24 hours in advance and keep them refrigerated. For longer storage, freeze the uncooked patties for up to a month. Place them on a lined sheet pan, freeze until hard (1-2 hours), then stack with parchment paper between each patty in an airtight container or freezer bag.
- → What's the best way to reheat leftover salmon burgers?
For best results, reheat salmon burgers in a non-stick pan over medium heat with a bit of oil. Add a splash of water and cover the pan to create steam, warming the patty for 5-10 minutes until heated through. Flip if needed. This method helps maintain moisture and prevent the patties from drying out.
- → Can I substitute canned salmon for fresh salmon?
While fresh salmon provides the best texture and flavor, you can substitute with canned salmon if necessary. Be sure to drain it well and remove any bones. You may need to adjust the binding ingredients slightly, possibly adding more breadcrumbs if the mixture seems too wet.
- → What can I use instead of breadcrumbs for a gluten-free version?
For gluten-free salmon burgers, substitute the regular breadcrumbs with gluten-free breadcrumbs, crushed gluten-free crackers, or cooked quinoa. Almond flour or chickpea flour can also work as binders, though you may need to adjust the quantities to achieve the right consistency.
- → What sides pair well with salmon burgers?
While these burgers already include a purple cabbage slaw, additional delicious sides include sweet potato fries, a light green salad, roasted vegetables, or corn on the cob. For a lighter meal, serve the salmon patties on lettuce wraps instead of buns with the slaw on top.
- → How can I tell when my salmon burgers are fully cooked?
Salmon burgers are done when they reach an internal temperature of 145°F (63°C). Without a thermometer, look for a firm exterior that's nicely browned and an opaque, flaky interior. The patties should feel firm to the touch and hold their shape well when flipped.