Salmon Burgers

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Juicy, tender, and layered with a lemon herb yogurt sauce and fresh toppings, these salmon burgers are the ultimate summer dinner!

Prep Time20

Cook Time10

Total Time1

Course: Dinner

Cuisine: American

Keyword: Salmon Burger Recipe, Salmon Burgers, salmon recipe

Servings:

1 ¼ pounds fresh salmon skin removed (without the skin you should have about 1 pound of salmon meat)
1 large egg lightly beaten
¼ cup almond flour
¼ cup roughly chopped parsley or dill I use a mix of both!
3 tablespoons finely diced red onion
1 garlic clove minced
1 tablespoon Dijon mustard
1 tablespoon lemon juice
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Prep the salmon. After the skin is removed from the salmon, cut the salmon into chunks. Then, hand chop it with a chef's knife for a minced chop, with a few larger bits remaining for texture.
Mix. Add the salmon, egg, almond flour, red onion, parsley, garlic, mustard, lemon juice, salt and pepper to a mixing bowl. Gently mix until just combined (try not to overwork it).
Form and chill. Shape the mixture into 4 patties. Then refrigerate the patties for 20 to 30 minutes (this helps them hold together).
Cook in a pan: Heat the oil in a skillet over medium heat. Cook 3 to 4 minutes per side, until golden and just cooked through. Cook on a grill: Alternatively, cook them for 4 to 5 minutes per side on a grill. Note: These are slightly more fragile on an outdoor grill. See my extra tips in the post above to prevent breakage.

The nutritional information is just for the salmon patties themselves.
To Store: Let the salmon burgers cool completely, then store them in an airtight container in the refrigerator for up to 3 days.
To Freeze: Place cooked or uncooked salmon patties on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 3 months. Separate layers with parchment paper to prevent sticking.
To Reheat: Warm cooked salmon burgers in a skillet over medium heat for 2 to 3 minutes per side, or in a 350°F oven for 8 to 10 minutes, until heated through. Avoid microwaving if possible, as it can dry out the salmon.
Meal Prep Tip: The uncooked salmon mixture can be prepared up to 1 day ahead and stored covered in the refrigerator. Form the patties just before cooking for the freshest texture.