Description
Salmon burgers blend Pacific Northwest coastal inspiration with kitchen creativity. Fresh ingredients and simple techniques help home cooks craft a memorable seafood meal you can enjoy with confidence.
Ingredients
Scale
- 1.5 lbs (680 g) salmon fillets, skin removed
- 4 brioche buns
- 0.5 cup (60 g) panko breadcrumbs
- 1 medium shallot
- 1 small clove garlic
- 1 tbsp plus 0.5 tsp Dijon mustard, divided
- 0.75 tsp kosher salt
- 0.25 tsp freshly ground black pepper
- 1 medium lemon
- 1 small bunch fresh dill, divided
- 2 tbsps olive oil, divided
- 0.25 cup plus 1 tbsp mayonnaise, divided
- 1 packed cup (1 oz) baby arugula
Instructions
- Preparation: In a food processor, combine salmon, lemon zest, lemon juice, mayonnaise, Dijon mustard, salt, and pepper. Pulse until a smooth paste forms.
- Texture Development: Add remaining salmon chunks, dill, and shallot to the processor. Pulse briefly to create a coarse mixture without over-processing.
- Binding: Transfer mixture to a mixing bowl and fold in panko breadcrumbs, ensuring even distribution throughout the mixture.
- Patty Formation: Shape the mixture into four equal patties, maintaining a uniform 4-inch diameter and ½-inch thickness. Chill patties for 20 minutes to firm up.
- Sauce Creation: Whisk together garlic, remaining dill, mayonnaise, lemon juice, Dijon mustard, salt, and black pepper in a small bowl to create a complementary condiment.
- Cooking: Heat olive oil in a cast iron or nonstick skillet over medium-high heat. Carefully place patties in the pan and cook undisturbed for 3 minutes until golden brown. Flip and continue cooking for an additional 2-3 minutes, ensuring the internal temperature reaches at least 120°F (49°C).
- Serving: Remove salmon burgers from heat and plate immediately, accompanied by the prepared herb-infused sauce.
Notes
- Chill Patties Thoroughly: Refrigerating patties for 20 minutes helps them hold shape and prevents crumbling during cooking, ensuring a perfect texture.
- Pulse Carefully: Short, controlled pulses in the food processor prevent over-mixing, maintaining a coarse salmon texture that guarantees juicy burgers.
- Control Cooking Temperature: Use medium-high heat and avoid moving patties while cooking to create a golden-brown crust and lock in moisture.
- Check Internal Temperature: Aim for 120°F to ensure salmon is cooked safely while keeping the center tender and flavorful.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 380
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 70 mg