Can I use raw salmon to make salmon burgers or should it be cooked first?

For salmon burgers, it’s best to start with cooked salmon. Using cooked salmon—either canned or fresh that’s been fully cooked and flaked—helps achieve the right texture and flavor. Raw salmon contains more moisture, which can make the patties fall apart and harder to bind. If you prefer fresh salmon, cook it by baking, grilling, or pan-searing before mixing it with the other ingredients.

How can I stop my salmon burgers from falling apart when cooking?

To keep salmon burgers intact, drain any excess liquid from the salmon thoroughly before mixing the ingredients. Adding binders like egg and breadcrumbs (panko or gluten-free options) helps hold the patties together. Handle the patties gently while forming and flipping them in the pan or on the grill, and avoid pressing down too hard, which can cause them to break.

What is the best way to store and reheat leftover salmon burgers?

Store leftover salmon burgers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the patties, uncooked or cooked, for up to 3 months. To reheat, warm them in a skillet over medium heat with a little oil, flipping occasionally until heated through. Avoid microwaving, as it can make the texture rubbery.

Are salmon burgers suitable for gluten-free or dairy-free diets?

Yes, salmon burgers can be easily adapted for gluten-free or dairy-free diets. Substitute regular breadcrumbs with gluten-free breadcrumbs or almond flour to keep the patties gluten-free. For a dairy-free option, replace Greek yogurt with mayonnaise or your favorite dairy-free sauce. These swaps maintain flavor and texture without compromising the recipe’s quality.

Can I cook salmon burgers on the grill, and what should I keep in mind?

Salmon burgers can be grilled successfully. Make sure to preheat the grill and oil the grates well to prevent sticking. Handle the patties carefully when placing them on the grill and when flipping. Cooking times may vary but aim for an internal temperature of at least 160°F to ensure food safety. Grilling adds a smoky flavor and a nice charred texture to the burgers.

Salmon Burgers Recipe with Slaw and Juicy Cooking Tips

Name: salmon burgers
Prep time: 20 min
Cook time: PT-486618H55M31S
Total time: PT-486618H55M31S
Cuisine: American
Ingredients: – 1½ pounds (about 680 grams) skinless, boneless salmon; – 2 teaspoons Dijon mustard; – 2 shallots, peeled and cut into chunks; – ½ cup (about 60 grams) coarse or panko bread crumbs (alternatives: rolled oats, whole wheat breadcrumbs, almond flour for gluten-free); – 1 tablespoon capers, drained (optional); – Salt and black pepper, to taste; – 2 tablespoons butter or olive oil, for cooking; – Lemon wedges, for serving; – Tabasco sauce or preferred sauce (optional); – Fresh herbs such as parsley, dill, chives, or cilantro (about ¼ cup chopped); – Garlic powder or finely chopped garlic; – Lemon zest and juice from 1 lemon; – Spices such as crushed red pepper flakes, ginger, lemongrass, or scallions for regional variety

Description

🐟 Salmon Burgers offer a delicious and healthy meal rich in protein and omega-3 fatty acids.
🥗 Paired with fresh slaw, these burgers are juicy, flavorful, and easy to prepare for any occasion.

Ingredients

– 1½ pounds (about 680 grams) skinless, boneless salmon

– 2 teaspoons Dijon mustard

– 2 shallots, peeled and cut into chunks

– ½ cup (about 60 grams) coarse or panko bread crumbs (alternatives: rolled oats, whole wheat breadcrumbs, almond flour for gluten-free)

– 1 tablespoon capers, drained (optional)

– Salt and black pepper, to taste

– 2 tablespoons butter or olive oil, for cooking

– Lemon wedges, for serving

– Tabasco sauce or preferred sauce (optional)

– Fresh herbs such as parsley, dill, chives, or cilantro (about ¼ cup chopped)

– Garlic powder or finely chopped garlic

– Lemon zest and juice from 1 lemon

– Spices such as crushed red pepper flakes, ginger, lemongrass, or scallions for regional variety

Instructions

Prepare Salmon: Cut the fresh skinless, boneless salmon into large chunks.

Process Salmon: Place about one-quarter of the salmon and Dijon mustard into a food processor and blend until pasty.

Add Shallots and Salmon: Add shallots and remaining salmon pieces, pulsing until combined but still coarse for texture. Transfer mixture to a bowl.

Mix Ingredients: Stir in bread crumbs, capers (if using), salt, and pepper by hand. Add any additional herbs or seasonings chosen.

Adjust Consistency: If the mixture feels too wet, add more bread crumbs to bind properly.

Form Patties: Shape the mixture into four evenly sized burgers about three-quarters inch thick.

Chill Patties: Refrigerate the patties for at least 20 minutes to help firm them up and make cooking easier.

Cook Patties: Heat butter or olive oil in a nonstick skillet over medium-high heat. Cook burgers for 2 to 3 minutes per side until golden brown. Alternatively, grill burgers for about 4 minutes on the first side until firm, then flip and cook for 1 to 2 additional minutes. Avoid overcooking to keep the center tender and slightly pink.

Serve: Present the salmon burgers on toasted buns with desired toppings, alongside fresh slaw, or on a bed of greens. Garnish with lemon wedges and a drizzle of preferred sauces such as Tabasco, wasabi-ginger-lime mayo, or a yogurt-based dressing.

Notes

🔪 Grind part of the salmon finely and leave some chunks for the perfect texture and moisture.
💧 Ensure salmon is well-drained before mixing to avoid soggy patties.
🍳 Handle patties gently when cooking and flipping to keep them intact and juicy.

Prep Time: 20 minutes
Cook Time: 6-8 minutes
Category: Main Dish
Method: Pan Frying or Grilling
Cuisine: American

Nutrition

Serving Size: 1 burger
Calories: 350 kcal
Sugar: 1 g
Sodium: 450 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 70 mg

Keywords: Salmon Burgers, Fish Burgers, Healthy Burgers, Omega-3 Burgers