Juiciest Salmon Burgers with Mediterranean Flavors
Light, moist, salmon burgers seasoned Mediterranean-style and served with fresh lemony arugula and Greek Tzatziki sauce.
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???? SUMAC:
???? GREEK OLIVE OIL:
INGREDIENTS:
???? 1 1/2 lb skinless salmon fillet, cut into chunks
???? 2 tsp Dijon mustard
???? 2–3 tbsp minced green onions
???? 1 cup chopped fresh parsley
???? 1 tsp ground coriander
???? 1 tsp ground sumac
???? ½ tsp sweet paprika
???? 1/2 tsp black pepper
???? Kosher Salt
???? Italian bread crumbs for coating (about 1/3 cup or so)
???? 1/4 cup extra virgin olive oil (I used Private Reserve Greek EVOO)
???? 1 lemon
SALMON BURGER TOPPINGS
???? Homemade Tzatziki Sauce (find recipe here: or the video here:
???? 6 oz baby arugula (more to your liking)
???? 1 red onion, sliced
???? 1 tomato, sliced into rounds
TO SERVE
Bread of of your choice (optional), I often use whole wheat buns or Italian ciabatta rolls
The Secret to Super Juicy Salmon Burgers! ????
Tender and juicy, this recipe for Salmon Burgers is the best you’ll ever have! Salmon patties are held together with mayonnaise and breadcrumbs, and seasoned with fresh dill, chives, lemon juice, and mustard. These low-carb and healthy burgers are flavorful on their own, or take them over-the-top with a homemade avocado ranch dressing!
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Salmon Burgers with Lemon Dill Sauce
These salmon burgers with homemade lemon dill sauce take the seafood sandwich to the next level. Healthy protein grilled to perfection and topped with lettuce, tomato, onions, and avocado.
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???? INSTRUCTIONS:
00:00 Intro
00:25 Cut the salmon fillet
02:40 Make the patties
03:26 Make a panade
03:54 Form the patties
04:48 Lemon dill sauce
06:03 Grill the burgers
06:41 Toast the buns
06:50 Add burger toppings
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✅ INGREDIENTS:
--Salmon Patties
• 1 ½ pounds salmon fillet skinless
• 2 tablespoons dijon mustard
• 5 tablespoons minced shallots
• 1 tablespoon capers
• 1 tablespoon chopped dill
• ½ teaspoon kosher salt
• ½ teaspoon black pepper ground
• ½ cup breadcrumbs
• Olive oil for greasing the pan
--Lemon Dill Sauce
• ¼ cup mayonnaise
• 2 tablespoons dijon mustard
• 2 teaspoons minced shallots
• 2 teaspoons thinly sliced basil
• 2 teaspoons chopped dill
• 1 teaspoon grated lemon zest
• 1 teaspoon lemon juice
• ¼ teaspoon cayenne pepper
--Burger Fixings
• 4 hamburger buns
• 1 avocado
• 4 slices tomato
• 8 slices red onion
• 4 butter lettuce leaves
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The Best Salmon Burger Recipe
Pickled Ginger Blackened Coriander Salmon Burgers
by Chef Eric Gephart
Burgers have been a staple in my family life since before I can remember. We always ground our own meat and played around with fun flavor profiles. Some worked, some didn't.
Through the years of experimenting, one of the grinds that came out on top was this simple and fun idea of bringing a bit of pickled spice to a salmon patty. The soy, sesame oil and sriracha aioli give this fun twist on a burger. An asian-inspired flavor profile everyone goes absolutely nuts over!
Get the recipe here ➡️
Salmon Burgers Recipe with Jicama Coleslaw and Dill Dressing
Salmon Burgers Recipe with Jicama Coleslaw and Dill Dressing: fire up your griddles because these delicious salmon burgers are loaded up with a homemade jicama coleslaw and a dill dressing on toasted buns!
So, I’ve got a few older recipes on billyparisi.com that I absolutely love, like this salmon burgers recipe, however the photos or videos for them are a bit on the crusty side so I figured I’d get back in there and spruce them up a bit. I love salmon. No, like I really love salmon.
The biggest problem for me is that the rest of my family doesn’t really like salmon so when I get the opportunity to make it you better believe I’m going off, and these salmon burgers were callin my name!
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Potato Crusted Salmon:
Shrimp and Grits:
Halibut Fish Tacos:
Tuna Poke Tostada:
Clam Chowder:
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Salmon Burgers Recipe with Jicama Coleslaw and Dill Dressing
Course Main
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings 6
Author Chef Billy Parisi
Ingredients:
For the Salmon Burger:
1 pound of skinless fresh wild caught salmon
¼ peeled sweet onion
1 garlic clove
1 egg
juice of 1/2 lemon
1 tablespoon of capers
1 tablespoon of Dijon mustard
40 finely crushed butter crackers
sea salt and fresh cracked pepper to taste
oil for sautéing
6 to asted buns
2 cups of arugula
For the Slaw:
2 cups of sliced green cabbage
1 cup of sliced red cabbage
1/2 cup of sliced green onions
1 peeled and thinly sliced red bell pepper
½ peeled and thnly sliced green bell pepper
1 medium sized peeled and thinly sliced jicama
1/2 cup of mayonnaise
1 tablespoon of grainy mustard
1 tablespoon of dijon mustard
3 tablespoons of apple cider vinegar
1 tablespoon of chopped fresh dill
½ teaspoon of sugar
sea salt and fresh cracked pepper to taste
Instructions:
1. Salmon: Add the salmon, onion, garlic, egg, lemon juice, capers, mustard, salt and pepper to a food processor and blend until it becomes slightly chunky but smooth.
2. Once it is processed, form 5 to 6 salmon patties and set aside.
3. Next add some oil to a hot griddle or sauté pan over medium-high heat and add the salmon patties and cook for 5 to 6 minutes per side or until golden brown and cooked through out. Keep warm.
4. Coleslaw: In a large bowl mix together cabbages, green onions, jicama, and bell peppers.
5. In a separate bowl whisk together mayonnaise, mustards, vinegar, dill, sugar, salt and pepper. Once whisked together fold the mayonnaise mixture into the vegetables and mix thoroughly. Adjust the seasonings with salt and pepper and chill.
6. To Plate: Place the salmon burger on the toasted bun with some arugula leaves and top off a salmon patty and with the coleslaw.
fire up your griddles because these delicious salmon burgers are loaded up with a homemade jicama coleslaw and a dill dressing on toasted buns!
Salmon burgers
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***WESTERN VERSION, MAKES TWO BURGERS***
10-12 oz (approx. 300g) salmon fillet meat
1-2 shallots
mustard
lemon juice
fresh dill
honey
breadcrumbs
salt
pepper
butter
burgers buns
slaw (recipe below)
Finely chop the shallots and dill and put in a mixing bowl, along with a spoonful of mustard, a squeeze of lemon juice (a teaspoon, max), a small squeeze of honey and a few grinds of pepper.
Remove the skin from the salmon, and dice the fish into approx. 1/4 inch (6mm) cubes. Put 2/3 of the fish into the mixing bowl. Chop the remaining third as fine as you can, and grind it into the cutting board with the side of your knife to make a fine paste. Add that to the bowl.
Mix everything with just enough breadcrumbs to make it moldable — I use maybe a quarter cup (30g) — and mold into two patties that match the size and shape of your burger buns. (Unlike beef patties, they won't shrink much during cooking.) Season the outside of the patties with salt just prior to cooking.
Heat a pan (preferably nonstick) on medium-low heat and melt in some butter. When the butter is just starting to brown, lay in the patties. Cook until the first side is brown and flip. Push on the surface of the burger — when you feel the inside go a little firm, they're done. Usually takes me six minutes, total.
Put the patty on the bun and top with slaw (recipe below).
***EASTERN VERSION, MAKES TWO BURGERS***
10-12 oz (approx. 300g) salmon fillet meat
1-2 scallions
1 small thumb of ginger
miso paste
rice vinegar
honey
black sesame seeds (very optional)
breadcrumbs
salt
oil
burgers buns
slaw (recipe below)
Peel and finely chop the ginger. Remove any decaying outer layers from the scallions, remove the roots, and cut the scallions down the middle lengthwise before chopping fine — white and green parts included. Put everything into a mixing bowl along with a spoonful of miso paste, a splash of rice vinegar (maybe a teaspoon), a small squeeze of honey and some black sesame seeds.
Remove the skin from the salmon, and dice the fish into approx. 1/4 inch (6mm) cubes. Put 2/3 of the fish into the mixing bowl. Chop the remaining third as fine as you can, and grind it into the cutting board with the side of your knife to make a fine paste. Add that to the bowl.
Mix everything with just enough breadcrumbs to make it moldable — I use maybe a quarter cup (30g) — and mold into two patties that match the size and shape of your burger buns. (Unlike beef patties, they won't shrink much during cooking.) Do not season the patties with salt — the miso has enough salt.
Heat a pan (preferably nonstick) on medium-low heat, put in some oil (I like virgin avocado oil) and lay in the patties. Cook until the first side is brown and flip. Push on the surface of the burger — when you feel the inside go a little firm, they're done. Usually takes me six minutes, total.
Put the patty on the bun and top with slaw (recipe below).
***SLAW RECIPE***
bagged pre-cut slaw mix
mayonnaise
vinegar (I like rice vinegar)
sugar
salt
celery seeds (very optional)
soy sauce and chopped cilantro (optional, good with the Asian-flavored burger)
Mix the veg with a big glug of vinegar and just enough mayo to hold it together. Stir in a big pinch of sugar, a small pinch of sat, some celery seeds (if using), a splash of soy sauce + chopped cilantro (if using), and taste. This is a condiment for a burger, so it should taste too strong on its own. Add more of whatever it needs, and ideally let it sit in the fridge for a few hours (or overnight) before using.