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A grilled salmon burger topped with sun-dried tomato and chive mayonnaise on a lettuce-lined bun, served on a white plate.
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Salmon Burgers w/Sun-Dried Tomato-Chive Mayo

Pan-seared salmon burgers topped with a zesty sun-dried tomato mayo are easy to make and a unique way to prepare this tasty fish.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Sandwiches
Cuisine: American
Servings: 4 servings
Author: Lynne Webb

Ingredients

  • 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
  • Lettuce
  • 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

Instructions

  • 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.

Nutrition

Serving: 1serving | Calories: 521 | Total Fat: 31g | Cholesterol: 108mg | Sodium: 579mg | Carbohydrates: 33g | Fiber: 3g | Sugar: 3g | Protein: 26g