A light salmon burger that doesn’t skimp on flavor
Salmon has to be one of my top favorite fish because it’s rich, meaty, and tastes great! And one of my favorite ways to eat salmon is in the form of a burger. Since it’s the type of fish that can handle bold seasoning, I wanted to spice up this salmon burger recipe with smoked paprika and a homemade sesame barbecue aioli (aka fancy mayo).
Most sandwiches are best served saucy, so to prevent this salmon burger from slipping all over the place, some crunchy fried onions were added between the layers (French’s brand was used here) for friction. This combo is a new “go-to burger” when I’m not in the mood for a heavy beef patty.
Use fresh salmon versus the canned stuff
Now, I’ve had my share of salmon burgers when going out to eat. However, I have never found one that I actually liked. In fact, they have usually been quite bland, mushy, or overcooked. Salmon, in my opinion, is best when cooked medium to medium-well.
A good quality salmon burger contains fresh and not canned fish (although, I have had some tasty salmon patties made with canned salmon. But that’s not the focus here today). Furthermore, a good salmon burger is not overprocessed to the point that it becomes mushy or mealy. Eeewww.
Mince the salmon instead of using starchy binders
What I like about this salmon burger recipe is that it is flavorful, juicy, and has a luscious texture. The minced salmon component replaces the need for flour or cornstarch, keeping it exceptionally moist. Plus, this burger is made of actual salmon. Hello! I know that is not asking for too much, right?
So, please! Make your salmon patty, sear it well, and then top it with my deeply rich and robust Sesame BBQ Aioli. I promise you that your taste buds will sing the Hallelujah Chorus!
Another succulent salmon recipe (click the pic!)
|Orange Ginger Salmon with Sesame Peas & Carrots
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- Place 1/2 of one of the salmon fillets onto a sturdy cutting board. Using a sharp and heavy knife, chop it finely (mince) into a coarse paste. Transfer the mixture to a large bowl. (NOTE: Using a food processor in this step will cut down on time and effort. Just cut the filet into large cubes before adding it to the processor, then pulse it until it reaches the same consistency).
- Cut the remaining salmon fillets into small cubes and add them to the large bowl. Proceed to add the egg, herbs, and spices listed under the salmon ingredients section. Using your hands, gently combine the ingredients. Then, form into 2- 4 patties, depending on how large you want your salmon patty to be (2 patties is recommended).
- In a small bowl, combine all of the ingredients listed in the aioli section (i.e., mayo, bbq sauce, etc.) and mix it until smooth.
- In a medium-size skillet, add the oil and heat to medium-low temperature. Add two patties at a time to the skillet. Allow the bottom of each patty to brown evenly before flipping which is about 4-6 minutes on each side. Then, remove the patties onto a plate and allow to rest for 5 minutes. Repeat this step for any additional patties. (To ensure that the salmon is cooked through, cut a slit into the middle of a patty. The fish should be pale pink and slightly firm).
- Top each patty with a dollop of the aioli mixture and a handful of the fried onions. Proceed to assemble your burger as desired.
Ingredients
Directions
- Place 1/2 of one of the salmon fillets onto a sturdy cutting board. Using a sharp and heavy knife, chop it finely (mince) into a coarse paste. Transfer the mixture to a large bowl. (NOTE: Using a food processor in this step will cut down on time and effort. Just cut the filet into large cubes before adding it to the processor, then pulse it until it reaches the same consistency).
- Cut the remaining salmon fillets into small cubes and add them to the large bowl. Proceed to add the egg, herbs, and spices listed under the salmon ingredients section. Using your hands, gently combine the ingredients. Then, form into 2- 4 patties, depending on how large you want your salmon patty to be (2 patties is recommended).
- In a small bowl, combine all of the ingredients listed in the aioli section (i.e., mayo, bbq sauce, etc.) and mix it until smooth.
- In a medium-size skillet, add the oil and heat to medium-low temperature. Add two patties at a time to the skillet. Allow the bottom of each patty to brown evenly before flipping which is about 4-6 minutes on each side. Then, remove the patties onto a plate and allow to rest for 5 minutes. Repeat this step for any additional patties. (To ensure that the salmon is cooked through, cut a slit into the middle of a patty. The fish should be pale pink and slightly firm).
- Top each patty with a dollop of the aioli mixture and a handful of the fried onions. Proceed to assemble your burger as desired.
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Yummy. I’ve personally tried Queen B food and she is skillful and precise in the kitchen; not to mention the food is deliciously creative.