I have to admit, I used to buy frozen salmon patties so Pat and I could enjoy them while the boys had regular hamburgers. But this homemade salmon burger recipe has changed everything! I use two different methods of chopping the salmon to create a beautiful texture in these patties. They come together super quick, and they freeze beautifully, so I love to make a big batch to enjoy year-round. The best part is, my boys love them, too!
How to Store and Reheat
Store leftover salmon burgers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a skillet set over medium heat. Cook each side for a few minutes until the burger is warmed through.
How to Cook Salmon Burgers Step by Step
Blend the Salmon: Cut half of 1½ pounds of skinless, boneless salmon into large chunks, and place into the bowl of a food processor. Add 1 tablespoon of lemon juice, 1 tablespoon of mayonnaise, and 2 teaspoons of Dijon mustard. Process into a paste. As for sides, I like to do a mix of classic and fresh. I love potato wedges and cucumber salad or coleslaw.
Guide to Cooking Burgers at Home
See all of our favorite burger recipes plus tips and tricks for cooking the ultimate burger at home. Prep the Patties: Dice the remaining salmon and place in a large mixing bowl. Add 2 chopped green onions, ¼ cup of Panko breadcrumbs, ¾ teaspoon of salt, ½ teaspoon of black pepper, and the salmon paste from the food processor. Mix gently to combine. Form the Patties: Divide the mixture into four equal mounds and shape into patties. Place the patties on a plate, cover, and chill for 30 minutes (up to 2 hours). Coat the Patties: Spread the remaining 1 cup of breadcrumbs onto a plate. Press both sides of each salmon patty in the breadcrumbs. Cook the Patties: Heat 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Add the patties and cook for 3-4 minutes until browned. Flip and cook for an additional 3-4 minutes, being sure not to overcook. Transfer to a paper towel-lined plate. Serve on buns or a bed of greens with lemon wedges, tartar sauce, and hot sauce.
