Salmon Burgers

By Ellie

4 Person

45 Minutes

197 Calories

In this easy salmon burger recipe, ditch the bun and serve the burger over a bed of salad greens topped with a creamy green goddess dressing. The secret to this perfect salmon burger? Handling the fish delicately, seasoning lightly and not overcooking the salmon.

Ingredients

1 tbsp. extra-virgin olive oil or canola oil
½ tsp. fresh lemon juice
½ tsp. freshly grated lemon zest
1 tsp. capers, rinsed and finely chopped
1 tsp. finely chopped fresh parsley
2 tsp. finely chopped fresh chives
1 anchovy fillet, rinsed and finely chopped
1 tbsp. reduced-fat sour cream
3 tbsp. low-fat mayonnaise
⅛ tsp. freshly ground pepper, plus more to taste
¼ tsp. kosher or sea salt, plus a pinch, divided
½ tsp. finely chopped peeled fresh ginger
2 tbsp. chopped fresh cilantro
2 tbsp. finely chopped red onion or scallion
1 pound salmon fillet, preferably wild Pacific, skinned (see Tip)

Method

01

With a large chef's knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife or the fish will turn mushy) until you have a mass of roughly ¼-inch pieces. Transfer to a large bowl; gently stir in onion (or scallion), cilantro, ginger, ¼ teaspoon salt and ⅛ teaspoon pepper (do not overmix). Divide the mixture into 4 patties, about 1 inch thick. Chill in the refrigerator for at least 20 minutes (or up to 2 hours).
02

Mix mayonnaise, sour cream, anchovy, chives, parsley, capers, lemon zest, lemon juice, pinch of salt and pepper in a small bowl.
03

Heat oil in a large nonstick skillet over medium heat. Add the burgers and cook until browned on both sides and just cooked through, 4 to 6 minutes total. Serve the burgers with the sauce.
04

Make-Ahead Tip: Prepare salmon mixture (Step 1), cover and refrigerate for up to 2 hours. Cover and refrigerate the sauce (Step 2) for up to 3 days.

Related Tags

Salmon Burgers

3.5

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Calorie 197 Kcal
Prep Time 25 Mins
Cook Time 20 Mins
Total Time 45 Mins

02 Ingredients

1 tbsp. extra-virgin olive oil or canola oil

½ tsp. fresh lemon juice

½ tsp. freshly grated lemon zest

1 tsp. capers, rinsed and finely chopped

1 tsp. finely chopped fresh parsley

2 tsp. finely chopped fresh chives

1 anchovy fillet, rinsed and finely chopped

1 tbsp. reduced-fat sour cream

3 tbsp. low-fat mayonnaise

⅛ tsp. freshly ground pepper, plus more to taste

¼ tsp. kosher or sea salt, plus a pinch, divided

½ tsp. finely chopped peeled fresh ginger

2 tbsp. chopped fresh cilantro

2 tbsp. finely chopped red onion or scallion

1 pound salmon fillet, preferably wild Pacific, skinned (see Tip)

03 Method

Step 1

With a large chef's knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife or the fish will turn mushy) until you have a mass of roughly ¼-inch pieces. Transfer to a large bowl; gently stir in onion (or scallion), cilantro, ginger, ¼ teaspoon salt and ⅛ teaspoon pepper (do not overmix). Divide the mixture into 4 patties, about 1 inch thick. Chill in the refrigerator for at least 20 minutes (or up to 2 hours).

Step 2

Mix mayonnaise, sour cream, anchovy, chives, parsley, capers, lemon zest, lemon juice, pinch of salt and pepper in a small bowl.

Step 3

Heat oil in a large nonstick skillet over medium heat. Add the burgers and cook until browned on both sides and just cooked through, 4 to 6 minutes total. Serve the burgers with the sauce.

Step 4

Make-Ahead Tip: Prepare salmon mixture (Step 1), cover and refrigerate for up to 2 hours. Cover and refrigerate the sauce (Step 2) for up to 3 days.

04 Author