Salmon Burgers w/Sun-Dried Tomato Mayo
These flavorful, pan-seared salmon burgers are easy to make and a good choice for a light and healthy weeknight meal.
Fresh salmon is a lighter, tasty alternative to more common burger choices like beef and turkey, and because it’s such a versatile fish, you can choose from a wide variety of ingredients to complement its flavor.
The salmon burger mixture is made in the food processor and includes fresh salmon, garlic, shallot, lemon, and parsley.
Once the patties are formed, they’re pan-fried and topped with a sun-dried tomato and chive mayonnaise and served on a soft burger bun.
Salmon Burgers w/Sun-Dried Tomato-Chive Mayo
- 3/4 lb salmon fillet, skin removed
- 1 large egg
- 1 clove garlic, finely chopped
- 1 medium shallot, finely chopped
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper
- 1 tablespoon panko crumbs
- 1 tablespoon olive oil
- 4 soft sandwich rolls, lightly toasted
For the mayo:
- 1/3 cup mayonnaise
- 4 tablespoons sun-dried tomatoes, minced
- 1 teaspoon lemon zest
- 2 tablespoons fresh chives, chopped
- Cut the salmon into 1-1/2-inch cubes. Place 2 or 3 of them in the work bowl of a food processor. Add the egg, garlic, shallot, lemon juice, parsley, 1/2 teaspoon salt and a few grinds of black pepper. Pulse until the salmon is pureed and the mixture is the consistency of a thick paste.
- Add the remaining salmon along with the panko crumbs and pulse until the salmon is chopped into small chunks (about 1/2-inch). Do not over process. Transfer the mixture to a bowl.
- Coat the inside of a 1/2-cup measure with nonstick spray and spoon a portion of the salmon mixture into it. Level it off and tap the mixture out onto a large plastic wrap-lined plate.
- Repeat with the remaining salmon. You should get 4 patties. Using the back of a spatula, gently flatten each patty to a thickness of about 5/8-inch.
- Cover loosely and place in the freezer for 15 minutes.
- While the burgers chill, combine the mayonnaise, sun-dried tomatoes, lemon zest and chives in a small bowl and set aside.
- Heat the olive oil in a nonstick skillet over medium-high heat. Carefully add the salmon burgers (they are rather delicate) and cook for 3 minutes.
- Turn carefully and finish cooking for 2 to 3 minutes on the second side.
- To serve, place some lettuce on the bottom of a hamburger bun, add a salmon burger and top with the sun-dried tomato and chive mayo.