Holy Fish! These Salmon Burgers are absolutely delicious and melt-in-your-mouth! The orange juice, onions, mayonnaise and egg keep these burgers moist while the mustard, basil, parsley and spices add tons of umami flavour.
The burger is topped off with a finger licking good tartar sauce - that's tangy, creamy, salty, sweet, herbaceous and offers a subtle kick. Leaf lettuce, sliced tomato, red onion and cucumber are all great add-ons! Serve with a side salad or indulge in my Salt & Vinegar Smashed Potatoes to get the true fish and chips experience! Enjoy!
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Serves: 4
Ingredients:
Salmon Burger Patties
2 large cans or 426g canned salmon, drained (See Notes below)
1 large egg
1/4 cup mayonnaise
1 1/2 Tbsp orange juice
1 tsp Dijon mustard
1/4 cup white onion, finely chopped
1/4 cup parsley, finely chopped
1 Tbsp basil, finely chopped (approx. 4 basil leaves)
1/3 cup breadcrumbs (See Notes below)
1/2 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp ground pepper
1 1/2 Tbsp olive oil
Leaf lettuce, sliced red onion, tomato and cucumber and tartar sauce, as toppings
Finger Licking Good Tartar Sauce
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup white onion, finely chopped
2 Tbsp fresh dill fronds, finely chopped
1 Tbsp capers, drained and finely chopped
1 Tbsp lemon juice
1/2 tsp Dijon mustard
Pinch of ground pepper
Instructions:
To Make the Salmon Burger Patties: To a large mixing bowl, add the egg, mayonnaise, orange juice, mustard, white onion, parsley, basil, breadcrumbs, garlic powder, salt and pepper and mix until fully incorporated. Add the salmon and give it a final mix until combined. Transfer the salmon mixture to the refrigerator for 30 minutes to let it set.
Preparing the Tartar Sauce: To a medium bowl, add the mayonnaise, sour cream, white onion, dill, capers, lemon juice, mustard and pepper and whisk until fully combined. Transfer mixture to the refrigerator for at least 30 minutes to let the flavours meld.
Remove the salmon burger patty mixture from the refrigerator and divide it into 4 equal portions. Shape the patties by flattening them slightly and set aside.
In a large skillet, heat 1 1/2 Tbsp of olive oil over medium heat. Once the skillet is hot, add the patties and cook for 6 minutes, flipping them halfway through. Turn off the heat and transfer the patties to a plate or baking dish.
Building your Salmon Burger: Build-a-salmon burger and make it your own by adding your favourite toppings. Leaf lettuce, sliced tomato, red onion and cucumber are all tasty options. But, if you’re looking for a sauce that will take your salmon burger to the next level, then try my Finger Licking Good Tartar Sauce. It’s tangy, creamy, salty, sweet, herbaceous, full of umami flavour and packs a powerful punch.
Notes:
Not a Fan of Canned Salmon: You can simply substitute the canned salmon with barbecued, roasted or pan fried salmon. Simply flake the already cooked fish and add it into the patty mixture.
Make it Gluten Free: I have made this recipe using gluten-free breadcrumbs and it turns out beautifully.
Reheating the Salmon Burger Patty: Simply add the salmon burger patty to a small bowl, cover and microwave for 45 seconds or to your desired level of temperature. Covering the salmon patty during the reheating process allows the patty to steam and prevents it from drying out.