I have finally perfected a salmon burger that does not fall apart. Hallelujah! These salmon burgers are made using fresh salmon. I made salmon burgers using canned salmon before, but fresh salmon burgers are the bomb-diggity!
Ingredients
1-1/4 lbs. fresh salmon, skin removed
2 green onions, chopped fine
1/2 yellow onion, chopped fine
1 Tbsp. mayonnaise
1 lemon, juice and zest
1 Tbsp. Old Bay seafood seasoning
1/8 tsp, cayenne pepper
3 dashes hot sauce
Salt and pepper to taste
1-1/2 cup Ian’s Paleo breadcrumbs or regular panko breadcrumbs
Olive oil for frying the salmon burgers
Hamburger buns
Toppings: Tartar sauce, lettuce, tomatoes and pickles for serving
Instructions
Soak the salmon in milk for about 20 minutes to remove any fishy flavor. Drain and rinse well.
Once the skin is removed from the salmon, break up the meat into a large bowl. Add the green onion and yellow onion. Stir gently to combine.
In a separate bowl, combine the mayonnaise, lemon, seafood seasoning, cayenne, hot sauce, salt and pepper. Mix until thoroughly combined. Pour the sauce over the salmon mixture. Add the breadcrumbs and a little more salt and pepper.
Using your hands, mix all the ingredients together.
Shape into patties. If the mixture seems to have too much liquid, add some more breadcrumbs until the patties hold together. They should be fairly dense.
Drizzle some olive oil into a frying pan and heat until hot. Fry the salmon burgers in the oil for about 5 minutes on each side.
While the salmon burgers are frying, toast your hamburger buns and prepare your toppings. Serve your burgers with tartar or remoulade sauce, lettuce, tomatoes, pickles and whatever your favorite toppings are.
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