Salmon Patties / Salmon Burger Recipe- Easiest Recipe Ever

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Salmon Patties / Salmon Burger Recipe- Easiest Recipe Ever:-With just a few straightforward pointers and this straightforward recipe, salmon burgers can be made to be juicy and flavorful. These salmon patties are delicious when served in the style of a burger, on a bed of rocket and vegetables or on their own. All you need to do is add a dollop of Tzatziki sauce.

Salmon Patties / Salmon Burger Recipe- Easiest Recipe Ever



A few easy tricks will make your salmon burgers incredibly juicy and flavorful! With some fresh herbs, spices, and a squeeze of lemon juice, my recipe for salmon patties gets a little Mediterranean flavour. Bibimbap, rocket, tomatoes, onions and tzatziki sauce made from scratch are the toppings to go with. To make it low-carb, top it with sliced seasonal veggies, lettuce, and a lemon-olive oil dressing.


Salmon Burgers with Lemon-Caper Spread and Fennel Slaw - Dishing Out Health

  • 1 ½ lb skinless salmon fillet, cut into bite-sized chunks
  • 2 teaspoon Dijon mustard
  • 2-3 tablespoon minced green onions (both white and green parts)
  • 1 cup chopped fresh parsley
  • 1 teaspoon ground coriander
  • 1 teaspoon ground sumac
  • ½ teaspoon sweet paprika
  • ½ teaspoon black pepper
  • Kosher Salt
  • ⅓ cup unseasoned bread crumbs, or gluten-free breadcrumbs
  • 3 tablespoon extra virgin olive oil
  • 1 lemon


For Serving

  • Tzatziki Sauce
  • Baby arugula
  • 1 red onion, sliced
  • Toasted buns (like ciabatta or whole wheat), salad greens or potatoes



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Perfect Salmon Burgers Recipe | Food Network Kitchen | Food Network

  • The salmon is processed by placing approximately one-fourth of the salmon into the bowl of a large food processor.
  • The mustard should be added. Put the mixture through the processor until it reaches a paste-like consistency.
  • Move the mixture to a bowl. After the salmon has been processed, place it in the food processor.
  • Just a couple of times, pulse the food processor until it is coarsely chopped into pieces measuring ¼ inch.
  • It is important to avoid overprocessing this second batch of salmon. Despite the fact that it should not become overly fine or paste-like, it should still have some texture.
  • Repeat the process in the same bowl.


  • Green onions, parsley, coriander, sumac, paprika, and black pepper should be added to the salmon in order to develop its flavour.
  • Add some kosher salt for seasoning. The mixture should be thoroughly mixed until it is completely incorporated.
  • A quarter of an hour should be spent in the refrigerator with the lid on.


  • Prepare to go: In the meantime, prepare the Greek Tzatziki Sauce in accordance with the instructions provided in this recipe.
  • In preparation for serving, prepare the rocket, tomatoes that have been sliced and any remaining toppings and buns.
  • Put parchment paper on a sheet pan and set it aside.


  • The salmon patties should be made: The bread crumbs should be spread out on a plate.
  • After the salmon mixture has been chilled, divide it into four equal portions and shape it into patties that are one inch thick.
  • Once you have each patty coated on one side, place it in the breadcrumbs and press it down.
  • In order to coat the other side, flip it over and press it. Place the salmon patties that have been breaded on the sheet pan that has been lined.


  • Get the salmon patties ready: Warm the olive oil by heating it over a medium-high flame.
  • When the oil begins to shimmer, but before it begins to smoke, carefully lower each of the patties into the hot oil without causing any damage.
  • For approximately two to four minutes, cook the meat, turning it once, until it is medium-rare and lightly browned on both sides.
  • During the cooking process, adjust the heat as required to ensure that the food continues to sizzle and cook thoroughly without causing the bread crumbs to become charred.
  • To achieve a medium-rare doneness, the patty’s internal temperature should be between 115 and 120 degrees Fahrenheit, as measured by an instant-read thermometer.


  • Put an end to the salmon: Place salmon burgers that have been cooked on paper towels so that any excess oil can drain off.
  • Sprinkle some salt on top, and then finish it off with a few drops of fresh lemon juice squeezed over the top.


  • Combine the salmon patties as follows: Apply a small amount of tzatziki sauce to the buns if you are serving the food in the style of a burger.
  • Place the salmon on top, followed by the rocket, tomato and onion slices in a layered fashion. Have fun!



  • Calories: 391.3kcal
  • Carbohydrates: 14.2g
  • Protein: 36g
  • Fat: 22g
  • Saturated Fat: 3.2g
  • Polyunsaturated Fat: 5.5g
  • Monounsaturated Fat: 11.4g
  • Cholesterol: 93.6mg
  • Sodium: 161.5mg
  • Potassium: 1021.5mg
  • Fiber: 3.2g
  • Sugar: 2.4g
  • Vitamin A: 1494.3IU
  • Vitamin C: 38.8mg
  • Calcium: 63.5mg
  • Iron: 3.4mg



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