The very moment I took my very first bite I decided salmon burgers are terribly underrated.
The salmon burger was so surprisingly delicious. My mouth watered for more. It was then I realized a new love!
To make these gloriously delectable salmon burgers canned salmon is mixed with bread crumbs, onion, garlic, Dijon, mayonnaise, lemon, dill and parsley then formed into burgers, coated in panko and pan-fried to a golden crispy finish.
The panko crumbs give them a nice crusty coating to complement the creamy, flavorful interiors. And a dollop of dill tartar sauce brings out their best.
Aside from being economical, they’re easy to make using pantry ingredients and can also be frozen.
You can serve them on hamburger buns or on skillet flatbreads made bun-size with lettuce, tomato, onion and my sweet and sour dill tartar sauce.
Surprisingly delicious salmon burgers come together in no time using mostly pantry ingredients!
Ingredients
Instructions
- In a large mixing bowl combine salmon, bread crumbs, egg, onion, garlic, mayonnaise, mustard, lemon juice, dill, parsley and black pepper. Refrigerate mixture 30 minutes, then form into 4 patties. Add the panko to a shallow dish and coat the patties with them, pressing them on with your hands.
- Heat a large skillet over medium heat, add enough oil to generously coat bottom of pan. Fry until golden brown on bottom, turn over and continue to cook until browned on both sides.
- Serve on toasted hamburger buns or flatbreads topped with lettuce, tomato, onion and tartar sauce as desired.
- Combine first three ingredients in a small bowl, season to taste with salt and pepper.
Oh, this looks divine! I’m always looking for new salmon recipes…the only fish I can get hubby to eat!
this looks really good! i love salmon patties and its a great idea to make it a burger :)
Dear Reeni, Just one of my very favorite fishes!! Excellent !!! Many Blessings, Catherine xoxox
These look amazing, and I love that they are made with pantry ingredients. Great idea for those last minute summer dinners.
Made these last night and they were very good. I substituted fresh tarragon for the dill in the burgers and then used a tarter sauce recipe found on Saveur.com which had dried tarragon in it. One question on the flatbread, What kind of flour do you use? All purpose or bread flour?? Thank you!
Good idea to use tarragon! I used all-purpose but I see no reason why you couldn’t use bread flour if you prefer. I just made another similar flatbread with bread flour and they came out great.
You can use either! If you have bread flour, use it, if you don’t all purpose is fine. Thanks for making them!