Salmon Burgers


15 min


20 min


35 min


1 Burger

I was hesitant to try this recipe when my friend brought it up on our way to HEB, something about mashing up raw salmon didn’t sit well with me, but I decided to go along with it. The recipe is fairly simple, and the burgers are easy to cook on a pan, and even the coleslaw was surprisingly easy to make. All of this minimal effort to in the end have a delicious salmon burger made it a perfect dinner, so I decided to share the recipe.

The ingredients for the patty are salmon, dill, bread crumbs, honey, one shallot, mustard, lemon juice and pepper. For the cole slaw which is going to be the topping, we used a precut slaw pack we found at the grocery store, rice vinegar, mayonnaise, salt, pepper, and paprika. In addition you will need the patty buns and any toppings you would like to add. 

To start out, take the salmon, one slice makes about one patty so depending on how many you want to make, choose accordingly. For the measurements I am going to pretend we are making three-four patties. So we take three salmon slices, separate them from the gray under part and mash them up. Just take a fork and a knife and go at it, but don’t make it too soft. 

In a bowl of your choosing, put two tablespoons of cut up dill, a little bit of honey, a spoonful of mustard, squeeze about a fourth of a lemon into it, cut up the shallot into small pieces and throw them in there, then mix it all up. Once that is mixed, take the salmon and put it in the bowl. Add the about two spoonfuls of bread crumbs and then mix up the ingredients. If the burger mix is too soft, like it might fall apart on their way to the pan, add another spoonful of bread crumbs. 

Take the mixture and form it into burger patties about the size of your palm, or however wide you want them.  Set the pan on medium heat and spray whatever oil you prefer to cook with although I recommend canola oil because it has the most health benefits. 

When the pan heats up, put your burgers in to cook, and while they warm up butter the buns and stick them in the oven, or in a toaster. Flip the burgers when the bottom edges begin to darken, then wait for them to become firm to know they are ready. 

Somewhere between all this cooking, assign someone to make the coleslaw. Throw the pre-cut slaw into a bowl, pour some vinegar on it and a spoonful or two of mayonnaise, sprinkle some sugar, salt, pepper and I like to add a bit of paprika for some extra flavor. Mix it all up, and this part is really to your liking, so try a bit and see what it needs more of. 

Once the patties are done, slide them on the buns, put the coleslaw over it, and of course you can add whatever else you would like, but I personally found that this dish didn’t need anything else. Try it out with your friends, share the recipe, and if you’re a salmon lover I guarantee you will enjoy this dish!