Salmon Burgers with Creamy Lemon Herb Sauce

a salmon burger on a bun on a white plate

4.75 from 8 votes

Salmon Burgers with Creamy Lemon Herb Sauce

These light, flavorful salmon burgers hold their shape and can be cooked on a skillet or on the grill. One batch of a simple creamy lemon herb sauce works in two ways - folded into the burger patties to add flavor and moisture and as a sauce on the finished burgers. Be sure to build in 30 minutes to refrigerate the patties before cooking - this will help them to firm up and hold their shape while cooking.

To adjust the servings in this recipe, click on the number next to servings.

Prep Time25

Cook Time10

Total Time35

Course: Main Dish

Keyword: burgers, easy dinner, easy freezer meal, easy salmon recipe, easy, weeknight-friendly, family friendly, seafood

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $10.00

Equipment

Food Processor
Mixing Bowl
Skillet

Ingredients

Creamy Lemon Herb Sauce:

3/4 cup Mayonnaise
1/4 cup loosely packed Fresh Herbs (dill, chives, cilantro, parsley, or any combination)
1 Tablespoon Capers, drained well
1 clove Garlic
1/2 teaspoon Lemon Zest
1/2 teaspoon Lemon Juice
Pinch each of Sugar, Salt, and Black Pepper

For Salmon Patties:

1 pound Salmon, skin removed, chopped into large pieces (see note)
2 Tablespoons Creamy Lemon Herb Sauce (ingredients listed above)
2 Tablespoons Panko Breadcrumbs (see note)
1 Tablespoon Dijon Mustard
1/2 teaspoon Kosher Salt
1/2 teaspoon Chili Powder

For Serving:

4 Hamburger Buns (I like potato rolls or brioche)
Sliced Avocado
Arugula or other Greens
Onion or Tomato Slices

Instructions

In the bowl of a food processor, combine all sauce ingredients. Blend or pulse until the herbs and garlic are very finely chopped and sauce is smooth.
Divide sauce into two parts. Put 2 Tablespoons of sauce in a large mixing bowl (to add to the salmon patties). Refrigerate all remaining sauce to use on top of the burgers).
Wipe out the bowl of the food processor. Add salmon to the food processor in two batches and pulse until it forms pieces about the size of peas. Transfer each batch of chopped salmon to the bowl with the 2 Tablespoons of sauce. Add panko, mustard, salt, and chili powder. Gently stir until evenly combined.
Line a small sheet pan or plate with parchment or wax paper.
Form salmon mixture into 4 even patties. (To prevent sticking, wet your hands with some water or a bit of cooking oil before shaping the patties.)
Spread patties out in a single layer on prepared sheet pan or plate. Refrigerate for at least 30 minutes and up to a day (cover if refrigerating for more than 30 minutes).
Cook salmon patties in a well-oiled skillet over medium heat until patties are cooked all the way through, about 5 minutes per side.
Toast hamburger buns.
Spread toasted buns with reserved sauce and top with salmon patties, greens, sliced avocado, and other toppings. Enjoy!

Notes

Salmon - Measure the salmon by weight after the skin has been removed to be sure you have the right amount. To simplify your prep, ask the fishmonger to remove the skin from the salmon at the seafood counter before you get it home.

Breadcrumbs - These Japanese-style breadcrumbs are available at most grocery stores and have a larger shape that helps to absorb liquids and keep the burgers tender. They come in gluten-free versions too. You can use regular breadcrumbs, but you may need to add more to help the patties hold their shape.

To Freeze: Form the salmon patties and spread out in a single layer on a sheet pan lined with parchment or wax paper. Freeze until solid, 3 to 5 hours. Transfer to a freezer bag and freeze for up to 2 months. To cook them, lay the salmon burgers flat on a sheet pan and defrost in the refrigerator for 12-24 hours. Cook as described above.

Nutrition