Flaky Fresh Salmon Burgers Made without Breadcrumbs
My family absolutely loves these tender, flaky, and moist salmon burgers made with fresh salmon. Surprisingly, there are no breadcrumbs, so they're naturally gluten-free, depending on your bun! I slather mine with a creamy homemade tarragon mayo that's impossible not to love. Oh, and be sure to make a double batch, as the salmon patties are extremely freezer-friendly. 🙌🏻
Servings: 6 servings
Calories: 529kcal
Equipment
Ingredients
For the salmon burgers
- 1½ lb (24oz) salmon filet skin removed, patted dry with a paper towel, then cut into 1-inch pieces
- ½ cup sour cream or Greek yogurt
- ¼ cup fresh chives thinly sliced
- ¼ cup fresh tarragon finely chopped
- ¼ cup fresh dill finely chopped
- 1 Tbsp capers drained, roughly chopped
- 2 tsp Dijon mustard
- 1 lemon zested, plus 2 Tbsp fresh lemon juice
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
For the tarragon mayonnaise
- ¾ cup full fay mayonnaise
- ¼ cup fresh tarragon finely chopped
- 2 tsp white wine vinegar or other light vinegar
- ¼ tsp Kosher salt
For serving
- 6 Potato buns (or other burger buns) use gluten-free burger buns or large lettuce leaves if GF
- Burger toppings: arugula or mixed greens, quick pickled red onions, sliced tomato, or avocado optional
Instructions
- Grind the salmon. Place cubed salmon in the bowl of a food processor fitted with blade attachment. Pulse about 5-6x, or until the fish is pretty finely chopped, but not a paste. Transfer to a large mixing bowl.
- Add remaining ingredients. To the salmon, add ½ cup sour cream, ¼ cup chives, ¼ cup tarragon, ¼ cup fresh dill, 1 Tbsp chopped capers, 2 tsp Dijon mustard, 2 Tbsp fresh lemon juice, and the zest of 1 lemon. Season with 1 tsp Kosher salt and ¼ tsp freshly ground black pepper. Use a spatula or your hands to gently combine all the ingredients.
- Form the salmon burger patties. Divide the salmon mixture into 6 equal portions, then use your hands to shape into uniform patties. If not cooking immediately, cover with plastic wrap, then refrigerate for up to 8 hours.
- Make the tarragon mayonnaise. Place ¾ cup mayo, ¼ cup chopped tarragon, and 2 tsp white wine vinegar in a small bowl, then stir well. Season with ¼ tsp Kosher salt, taste, and adjust seasoning as needed. Set aside.
- Cook the salmon burgers. Preheat a nonstick skillet (or grill) over medium-high heat, then coat with nonstick cooking spray. When hot, add salmon burgers and cook for 2-3 minutes per side, working in batches as needed, or until an internal temperature of 120F is reached.
- Garnish, then serve. Place a generous amount of tarragon mayo on both sides of the burger bun, then place a heaping mound of salad greens on the bottom bun. Place a cooked salmon burger patty on top, along with any burger toppings you like. Finish by placing the top of the burger bun on the patty, then serve immediately!
Notes
- Nutrition facts do not include additional burger toppings, just the bun, burger patty, and tarragon mayo.
- Make-ahead: Burger patties can be formed 1 day in advance, then wrapped tightly in plastic wrap and refrigerated until ready to cook.
- Leftovers: Store any leftover salmon burgers in an airtight container in the refrigerator for up to 3 days.
- To reheat, preheat your oven to 350F (175C). Place the salmon burgers on a baking sheet and heat for about 8-10 minutes or until heated through.
- Alternatively, you can reheat them on the stovetop by placing them in a skillet over medium heat, flipping occasionally until heated.
- We recommend using fresh salmon, not canned salmon for this recipe.
Nutrition
Calories: 529kcal | Carbohydrates: 27g | Protein: 29g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 989mg | Potassium: 801mg | Fiber: 2g | Sugar: 4g | Vitamin A: 442IU | Vitamin C: 13mg | Calcium: 154mg | Iron: 4mg
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