Fresh Salmon Burgers with Dijon and Lemon
From the Oceanside kitchen · Recipe collection
Chopped fresh salmon and a small amount of salmon paste form tender burgers with lemon, Dijon and a crisp panko coating. Chill the patties before cooking.
Fresh Salmon Burgers with Dijon and Lemon
- Yield
- 4 burgers
- Chill / marinate
- 30 min
Ingredients
- 1 ¼ lb. salmon fillet (skinless)
- 2 Tablespoons Dijon Mustard
- 1 Tablespoon lemon juice
- ½ teaspoon lemon peel (grated)
- pinch of cayenne pepper
- 2 scallions, chopped
- 1 cup plus 2 Tablespoons Panko breadcrumbs
- salt and pepper
- 2 to 3 Tablespoons olive or avocado oil
- 4 large hamburger or brioche buns
- Tartar sauce
- Lettuce (optional for topping)
Step-by-step instructions
- Finely dice about three-quarters of the salmon. Pulse the remaining salmon in a food processor with Dijon, lemon juice, lemon zest and cayenne to make a coarse paste.
- Combine the salmon paste with the diced salmon, scallions, 2 tablespoons panko, and salt and pepper. Mix gently.
- Form 4 patties about ¾ inch thick on an oiled, parchment-lined tray. Cover and refrigerate for at least 30 minutes.
- Spread the remaining panko on a plate and lightly coat both sides of each chilled patty.
- Heat oil in a skillet over medium-high heat. Cook patties about 3–4 minutes per side, adjusting as needed, until browned and 145°F in the center.
- Serve on buns with tartar sauce and optional lettuce. Toast buns separately if desired; do not put parchment under a broiler.
What to serve alongside
Brioche buns, tartar sauce and lettuce.
Helpful questions
How do I keep the seafood tender?
Keep some salmon in small pieces for texture and handle the chilled patties gently with a wide spatula.
Can I use frozen seafood?
Yes, when it is suitable for this recipe. Thaw it in the refrigerator after removing vacuum packaging, then pat dry before cooking. Follow the recipe or product label if it specifically calls for cooking from frozen.
