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While not a traditional burger, these salmon burgers are so much better! With a paste and pieces of whole salmon, these burgers are juicy and satisfy any sandwich cravings! When paired with a dill aioli, there couldn’t be anything better for any season of the year!
Why I Love These Salmon Burgers
Growing up, I never had a salmon burger. If we had, it would not have been easy to find salmon to use. Most likely, it would have been a salmon patty made from canned salmon. In contrast, this is a fresh salmon burger, and the result is surprisingly meaty and easy.
Iowa does not offer truly fresh salmon, but grocery stores do have readily available, good-quality frozen salmon, and that works perfectly. I find the frozen variety provides the same level of satisfaction that a beef burger would, but has the added bonus of healthy omega fats.
In this recipe, the flavor of rich salmon is finished with a quick dill aioli. This recipe will surprise you. It’s a salmon burger made without a grill but with all the flavor!
Salmon Burger Ingredients
- Salmon is, obviously, the big player here. The better quality of salmon used, the more flavor and healthy fats. Part of the salmon is blended to resemble ground meat that will bind the burgers together. The rest of the salmon, left in whole chunks, provides more texture to the burgers.
- White beans are, I’ll admit, a surprising ingredient. Instead of using breadcrumbs, I find that the beans blend in easily and bind the burgers. Plus, the beans do not add any flavor once cooked.
- Scallions are a light and soft way to add some onion without any of the strong flavor.
- Capers are a berry that’s pickled in a brine. The berries are a classic with salmon and add a bright, acidic pop to balance out the fatty salmon.
- Dijon mustard also balances out the fatty salmon and cuts through the richness. You do not taste mustard in the burger. It’s just a well-rounded flavor.
A salmon burger is a luxury. Salmon, like all good quality meat, is not cheap. When we cook with salmon, it should be treated well and used in a way that showcases the flavor. These burgers are worth every bite and really stand up against the more traditional grilled burger. The result is meaty, juicy, and filling!
More Dinner Ideas
- Roasted pork tenderloin with apples and squash
- Beef bourguignon
- Sheet pan meatloaf
- Homestyle ham and beans
- Chicken burgers
Watch How to Make These Salmon Burgers
Salmon Burgers
Ingredients
- 1 ½ lb salmon (about 5 filets)
- ½ cup white navy beans drained and rinsed
- 1 tbsp capers drained
- 1 tbsp Dijon mustard
- 2 scallions (white and light green parts)
- 1 ½ tsp kosher salt
- ¾ tsp freshly ground black pepper
- dill aioli to serve
Instructions
- Remove skin from the filets and cut into 1-inch cubes. Place about ¾ of the salmon in a food processor. Add the white beans, scallions, capers, Dijon mustard, salt, and pepper.1 ½ lb salmon (about 5 filets), ½ cup white navy beans, 1 tbsp capers, 1 tbsp Dijon mustard, 2 scallions (white and light green parts), 1 ½ tsp kosher salt, ¾ tsp freshly ground black pepper
- Pulse the food processor until the salmon and beans are a thick paste, about five 5-second pulses. Add the remaining salmon and pulse a few times to combine.
- Form the salmon into six equal burgers. Flatten the burgers out to about four inches in diameter and place them on a parchment-lined baking sheet.
- Heat 1 tbsp neutral oil in a 12-inch skillet over medium heat. Working in batches, add the burgers to the skillet. Cook the burgers until a golden crust is formed on both sides and the inside of the burger reaches 120°F, about 3-4 minutes per side. Once cooked, remove from skillet and serve with dill aioli (or any desired sauce).dill aioli
Can I freeze the burgers and cook some other time? I live on my own.
Can I make the salmon burgers one day, put them in the refrigerator and then cook them the next day?