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The Ultimate Salmon Burger (30 Minutes!)

The ULTIMATE salmon burgers with kale apple slaw, veggies, mayo, and sweet chili sauce. SO hearty, made with fresh salmon, and ready in just 30 minutes!
Author Minimalist Baker
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Two plates with our ultimate salmon burgers on buns with lots of toppings
5 from 2 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 (Burgers)
Course Entrée, Sandwich
Cuisine Dairy-Free, Egg-Free, Gluten-Free (optional)
Freezer Friendly 1 month (patties only)
Does it keep? 1-2 Days

Ingredients

SALMON PATTIES

  • 1 lb boneless, skinless salmon, cut into 1- to 2-inch pieces (preferably wild-caught // we used sockeye // if frozen, defrost and pat dry)
  • 2 stalks green onion, trimmed and thinly sliced (2 scallions yield ~1/2 cup or 42 g)
  • 1/3 cup loosely packed fresh basil
  • 1/3 cup panko breadcrumbs (gluten-free as needed — we like Kikkoman)
  • 2 Tbsp lemon juice
  • 1 ½ Tbsp mayonnaise (egg-free as needed)
  • 2 tsp Dijon mustard
  • 1/2 tsp sea salt
  • Avocado oil (or other neutral, high heat oil // for cooking)

QUICK SWEET CHILI SAUCE (or store-bought)

  • 2 Tbsp honey
  • 1/2 tsp red pepper flakes
  • 1/2 tsp rice vinegar

FOR SERVING

US Customary - Metric

Instructions

  • SALMON PATTIES: In a food processor, blend 1/3 cup (67 g) of the salmon into a smooth paste, scraping down the sides a few times.
  • Add the remaining salmon pieces, sliced green onions, basil, breadcrumbs, lemon juice, mayonnaise, mustard, and salt. Pulse until the salmon breaks down a bit and the mixture is cohesive, mixing it with a rubber spatula every 2-3 pulses. It took us about 20 pulses total to achieve the consistency we were after.
  • Divide the mixture into 4 equal patties (~1/2-3/4 cup mixture per patty) and place on a plate. If they’re too wet/have trouble forming, you can add more breadcrumbs a little at a time until they’re easy to form. Optional: Chill for 10 minutes (or as long as overnight) — this can help the burgers hold their shape, but we didn’t find it necessary.
  • KALE APPLE SLAW: prepare the kale apple slaw (if using). Or for a shortcut, you can sub baby arugula, lettuce, or other greens — just wash and pat dry.
  • When ready to cook the burgers, heat a thin layer of oil in a large cast iron or non-stick skillet over medium heat. Once hot, add the salmon burgers and cook until browned and cooked through, 3-4 minutes per side. Alternatively, cook them on a well oiled grill or grill pan.
  • QUICK SWEET CHILI SAUCE: To a small bowl, add honey, red pepper flakes, and rice vinegar and stir to combine. Set aside.
  • Serve the burgers on toasted buns. Our recommended layering technique: Bottom of bun dressed with mayonnaise, a salmon burger, tomato, sweet chili sauce, kale apple slaw (or greens), avocado, top of the bun. The extra kale apple slaw is great as a side. Enjoy!
  • Store any leftover components separately. Salmon burgers will keep well in the refrigerator for 1-2 days or in the freezer for 1 month. Reheat covered in the microwave or a lightly oiled skillet over low-medium heat until warmed through. Kale apple slaw is best when fresh but keeps for 1-2 days in the refrigerator.

Notes

*CANNED SALMON: We tested with canned salmon but strongly preferred the flavor and texture of fresh salmon. If using canned salmon, we recommend three 5-oz. cans or two 7.5-oz cans, drained. Also, omit the salt and add an egg and more breadcrumbs (as needed) to help hold the burgers together and absorb excess moisture. Finely chop the green onion and basil, mash the salmon with a fork or potato masher, and combine all ingredients in a bowl. No food processor required.
*Prep time does not include making the optional Kale Apple Slaw.
*Inspired by the Salmon Burger at Café No Sé and adapted from the NY Times.
*Nutrition information is a rough estimate calculated with 2 tsp avocado oil for cooking, 1 Tbsp mayo per burger, 1 slice tomato per burger, and without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 burger Calories: 521 Carbohydrates: 460 g Protein: 30.5 g Fat: 24.8 g Saturated Fat: 2.3 g Polyunsaturated Fat: 2.6 g Monounsaturated Fat: 4.1 g Trans Fat: 0 g Cholesterol: 51 mg Sodium: 832 mg Potassium: 310 mg Fiber: 6.6 g Sugar: 13.8 g Vitamin A: 265 IU Vitamin C: 8.5 mg Calcium: 96 mg Iron: 1.7 mg