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 wide variety of ingredients to complement its flavor. Our burgers are made with salmon, garlic, shallot, lemon and parsley, pan fried and topped with a sun-dried tomato and chive mayonnaise.Print
Salmon Burgers w/Sun-Dried Tomato-Chive Mayo
Made with fresh salmon, garlic, parsley and panko, and topped with a sun-dried tomato and chive mayonnaise, these flavorful, pan-seared salmon burgers are a good choice for an light and easy weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- 1 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
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 tablespoon panko crumbs
- 1 tablespoon olive oil
- 4 hamburger rolls, lightly toasted
For the mayo:
- 1/2 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, 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.