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Salmon Burgers for Two

Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Servings: 2
Author: Jess Smith via Inquiring Chef


  • ¾ pounds salmon, skin removed
  • 1 tsp. Dijon mustard
  • 1 large shallot peeled, cut into quarters
  • ¼ cup coarse bread crumbs
  • 1 tablespoon capers, drained
  • ½ tsp. each of salt and pepper
  • 1 tablespoons butter or olive oil
  • 2 hamburger buns (I always use these, particularly since I keep a stash of them in the freezer)

some ideas for toppings:

  • ½ mashed avocado
  • lettuce leaves
  • cilantro leaves
  • sliced cucumbers (for crunch)
  • sliced tomatoes
  • a batch of cucumber raita


  • Put a quarter of the salmon and the mustard in a food processor. Blend until the mixture becomes an even paste. Add shallot and the remaining salmon and pulse until the mixture comes together but pieces of salmon still remain.
  • Scrape the mixture into a mixing bowl and add bread crumbs, capers and salt and pepper. Stir with a wooden spoon until evenly combined. Shape into 2 patties. Refrigerate (covered) until ready to cook.
  • Add the butter or olive oil to a skillet over medium-high heat. Cook the burgers for 2-3 minutes on each side, until cooked through. Serve on buns topped with any of the above toppings (we used cucumber slices, cilantro leaves and mashed avocado).