Want easy salmon burgers that are made from simple ingredients and come together fast? Look no further. Made with Fresh Salmon. No Canned meat here.
Fresh Salmon Burgers – Made in 20 Minutes
Homemade salmon burgers are simple to make and nearly fail-proof. In other words, the pizza delivery guy can have the night off! My salmon burgers are made with fresh salmon (please, please, no canned stuff) which means these are not your ordinary bland tasting fish-from-a-can burgers.
Fresh salmon burgers only take minutes to make, about twenty to be exact. And yes, I’ve timed my salmon-making dinner skills. We cook them often, and let’s just say super easy on a busy weeknight.
I get no complaints from my kiddos when I am serving up salmon burgers. We have tried them on buns and by themselves. Either way is equally delicious.
Please note that the full printable recipe and list of ingredients can be found below.
Salmon Shares – From Sitka Alaska
This is my favorite way to get fresh to your door fish. Not only do you get all kinds of Alaskan caught fish, but you will get a wide variety of Salmon. Until last year, I have never tasted King Salmon, Coho, Keta, and Sockeye.
Sitka Salmon Shares: A fully integrated community-supported fishery (CSF), that provides members with a “share” of the catch throughout the year, much like a CSA. Each share includes a curated selection of the wild Alaskan seafood harvested, delivered monthly, 3 to 9 times a year, you decide.
It really is a fun way to try out new fish. If you are interested, I did a full review of Sitka Shares or if you just want to check them out, click the button below. We love getting our seasonal boxes. It is like Christmas each month. When checking out use coupon code “ISEB” at checkout for a $25 discount.
Now getting back to the recipe. This next step is important.
In this image above you can view the pin bones. They look like small tiny dots.
Best Way To Prepare Salmon
After defrosting our pulling your Salmon out of the refrigerator, the first step you will need to do it to remove all the pin bones.
Pin Bones – A single row of bones. These bones run from the neck all the way down to the tail of the fish. Just above the midline. Pin bones can be easily be removed with a good pair of tweezers, pliers or even your fingers.
My weapon of choice is these fishbone tweezers. To be honest, sometimes the bones can be really tough to remove and I do then grab my needle-nose pliers. I don’t run across many that require the using the pliers.
Side Note: There’s also no harm in cooking your fish bone-in and just pushing them aside as you enjoy your salmon. But for this recipe, because we will be shredding our salmon, you want to remove all the pin bones.
Lastly, you will need to pull out your fillet knife or a very sharp knife to remove the skin. For the purpose of showing you how to remove the skin, I have the salmon wrong side up.
Start at the one end of the fillet, work the edge of a sharp, long and narrow slicing knife between the flesh and skin. You may need to grab a paper towel to hold the skin down as you slice along it. Keep the knife angled slightly down toward the skin and use a very slight sawing motion. The skin should come off in one piece.
Pureeing your Salmon
With deboning out of the way, making salmon burgers is as easy as chopping your salmon into manageable pieces and adding it to your food processor.
Turn your food process machine on, using the pulse button to chop your salmon — stopping so often to scrape down the sides if necessary — until the mixture becomes a chunky paste.
First, take your pureed Salmon and add to a large bowl. Then mix by hand. Stirring in the bread crumbs, panko, mayonnaise, and Lipton onion soup mix. Mix by hand until all ingredients are well incorporated.
It is important to let the mixture sit for at least 5 minutes. This will allow the soup mix to rehydrate and the bread crumbs absorb. After resting, mix one more time by hand.
Shape into four burger patties. (You can cover and refrigerate the burgers for a few hours at this point.) Place oil in a 12-inch nonstick skillet or iron skillet and turn the heat to medium-high.
When the oil is hot, cook the burgers for 2 to 3 minutes on each side. Remove burgers and place them on a baking sheet. Place in oven and bake for an additional 10 minutes.
Serve on a bun with your favorite toppings. We really like it with dijon mustard.
Fresh Salmon Burgers
This recipe makes 4 salmon burgers.
- 1 lb of fresh salmon
- 1/4 cup panko bread crumbs
- 1/2 cup Italian bread crumbs
- 1/2 cup Hellmann's mayonnaise
- 1 pkg Lipton onion soup mix
- 2 tbsp olive oil
- Preheat oven to 350 degrees.
- Prepare and puree Salmon (see instructions in the post).
- Add Salmon to a large bowl.
- By hand, stir in the bread crumbs, panko, mayonnaise, and Lipton onion soup mix. Mix by hand until all ingredients are well incorporated.
- Let the mixture sit for at least 5 minutes. Mix one more time by hand.
- Shape into four burger patties. (You can cover and refrigerate the burgers for a few hours at this point.)
- Place oil in a 12-inch nonstick skillet, and turn the heat to medium-high.
- When the oil is hot, cook the burgers for 2 to 3 minutes on each side.
- Remove burgers and place them on a baking sheet. Place in oven and bake for an additional 10 minutes.
- Serve on a bed of greens, on buns or eat them as is.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 570Total Fat: 43gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 83mgSodium: 644mgCarbohydrates: 17gFiber: 1gSugar: 2gProtein: 28g
If you have tried my Salmon Burger recipe I would love to know how they turned out for you? Please leave us a comment below. If you made any substitutions let me know that as well. Cooking is a great way to enjoy your creativity.