American
Salmon Burgers
Chopped salmon is mixed with scallion, mustard, and panko and seared into patties that reach 145°F in the center. They are served on toasted buns with lettuce and tomato.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Servings
- 4
- Difficulty
- Medium
Why you’ll love it
- Hand-chopped salmon stays juicy inside a crust.
- Panko and egg hold the patty without a lot of filler.
- A chill before cooking keeps the burgers from crumbling.
- Toasting the buns keeps them from going soggy under the fish.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Mix the salmon, panko, egg, mayonnaise, scallions, lemon juice, mustard, salt, and pepper. Form 4 patties about 1 inch thick and chill 15 minutes.
- 2
Heat the olive oil in a skillet over medium heat. If the oil smokes, turn the heat off and let the pan cool slightly.
- 3
Cook the patties 4 minutes per side until browned and the center reaches 145°F.
- 4
Split and toast the buns in the same skillet for about 1 minute.
- 5
Set a lettuce leaf and tomato slice on each bun.
- 6
Add a salmon patty and serve while the center is still at least 145°F.
Pro tips
- Wet your hands before shaping so the mixture does not stick.
- If a patty cracks, press it back together in the pan for the first minute.
- Skip cheese if you want the salmon flavor up front.
Easy substitutions
- panko breadcrumbs
- crushed plain crackers
- Dijon mustard
- 1 tsp lemon zest
- burger buns
- lettuce wraps
Storage and reheating
Storage
Refrigerate the cooked patties up to 2 days.
Reheating
Warm in a skillet over medium heat until the center reaches 145°F, then rebuild the burgers.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 434
- Protein
- 32 g
- Carbs
- 36 g
- Fat
- 18 g
- Fiber
- 2 g
Moderate · Stovetop · High Protein
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From the kitchen
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
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A large cutting board
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Dry cups and a liquid cup
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An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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