Salmon Burgers

Flaky, flavorful salmon.

Why You'll Love This Recipe

• Lighter than beef burger but just as satisfying.
• Crispy crust, juicy inside.
• 25 minutes start to finish.
• Omega-3 rich.
• Restaurant-quality at home.

Ingredient Notes

• Fresh, not canned salmon — texture matters.
• Panko is lighter and crispier than regular breadcrumbs.
• Brioche buns hold up to the juicy patty.

Ingredient Substitutions

• Canned salmon (drained well) in a pinch.
• Almond meal in place of panko for gluten-free.
• Greek yogurt for half the mayo in the sauce.

Equipment Needed

• Sharp chef's knife
• Mixing bowls
• Large skillet
• Fish spatula

Prep Tips

• Freeze salmon 15 minutes before chopping for cleaner cuts.
• Form patties slightly wider than the buns — they shrink as they cook.

Instructions

1. 1

   Gather and prep: 1 salmon, 1 bread crumbs, 1 large egg, 1 medium onion, diced, 1 tbsp mustard, 1 tbsp mayonnaise, 4 slices bread, 4 cups chopped romaine lettuce. dice the onion before you start cooking.

2. 2

   Chop salmon, mix with crumbs, egg, onion.

3. 3

   Form patties, sear 4 min per side. Cook ground meat to 160°F internal; drain any excess fat before serving.

4. 4

   Serve on buns with mayo and lettuce.

Artsi Pro Tips

• Hand-chop, never food-process — paste texture is the #1 salmon burger mistake.
• Keep salmon cold throughout for clean patties.
• Don't overcook — 130°F internal keeps them juicy.

Common Mistakes

• Food-processing the salmon into paste.
• Overcooking past 140°F — dry burgers.
• Skipping the chill, so patties fall apart in the pan.

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