Salmon Burgers With Fresh Salmon No Breadcrumbs Wellplated Com

My gripe with most fresh salmon burger recipes is that they use binders (like breadcrumbs or mayo) to hold the fish together. You lose the purity of the salmon’s fresh flavor. When I want an extra fast, healthy, budget-friendly meal, I use canned salmon, as with Salmon Croquettes and Salmon Patties. (I also have an INCREDIBLE recipe for Salmon Quinoa Cakes in my cookbook. Be sure to check it out!)

With canned salmon, I don’t mind some breadcrumbs, because I know the salmon needs a little help.When I am purchasing FRESH salmon, however, I want to let the fish shine.

Usually, we cook fresh salmon whole (this Baked Salmon in Foil is my go-to) but for a change of pace, I decided to take that salmon fillet and turn it into the best-ever salmon burgers!

Instead of breadcrumbs, eggs, or mayo to bind the burgers (like my Shrimp Burger), I use a little prep tip and a touch of Greek yogurt.These burgers are light, tender, and moist.The taste truly is all about the salmon itself.

Rich in Omega-3s and vitamin-B, salmon burgers are healthy and light alternatives to add to your burger repertoire, along with Avocado Burger with Chipotle Yogurt Sauce and Avocado Tuna Cakes.

How to Cook Salmon Burgers

These healthy salmon burgers are easy and a total crowd-pleaser. While burger patties with more customary meats (like these yummy Italian Turkey Burgers) hold together easily for cooking or grilling, salmon is more unruly because it can become crumbly. The trick to the best fresh salmon burger that holds together with NO breadcrumbs is to finely mince the salmon with a knife!

Dicing the salmon into especially small cubes and combining them with two tablespoons of Greek yogurt creates a patty that is substantial in texture, yet also moist, fresh, and flavorful because the patty remains mostly fish.

So, trust that you can make this perfect salmon burger from scratch rather than look for where to buy salmon burgers.

The Ingredients

Salmon. The base of our burgers. The tiny, diced pieces of salmon become exceptionally tender and flaky as they’re cooked, creating a scrumptious texture.Greek Yogurt. Our all-important sneaky binding agent. Not only is Greek yogurt a tasty, tangy way to hold our burgers together, but it also gives them an extra dose of protein.Lemon Juice. A squeeze of lemon juice brightens everything up and helps these burgers taste their best.Ginger. An overlooked companion flavor to salmon is ginger. Ginger adds great balance to almost any fish. Ginger all-out stars in this Soy Ginger Salmon, while the ginger in these salmon burgers is more complementary than robust.Herbs + Spices. Herbs like cilantro, parsley, dill, chives, or a mix will work perfectly here and add a touch of freshness.Greek Yogurt Herb Sauce. A bit of vinegar, Greek yogurt, diced herbs (e.g. cilantro, parsley, or dill), and garlic powder mixed together make an easy, yet impeccable sauce for salmon burgers that adds even more moisture.

The Directions

What Should I Put on My Salmon Burger?

I’m ALL about the toppings. Here are a few of my favorite salmon burgers toppings:

Insert the thermometer into the thickest part of your burger. When the salmon burger reaches 145 degrees F, it is done.If you don’t have a thermometer, check that your burger is lightly crisp on the outside and that the meat inside is pink and flaky. It should not still look raw.

If you want to 100% safeguard against the burgers sticking or falling through the grates, you can lay a piece of aluminum foil down on the grill, coat it with nonstick spray, and then grill the burgers on the foil instead.

Grilled Pineapple. Care to elevate this salmon burger recipe to a tropical paradise? Add grilled pineapple! Just as in these Teriyaki Burgers with Grilled Pineapple, a pineapple caramelizes on the grill and adds some sweetness that transports this recipe AND you to the beach.Arugula. Its peppery notes can stand up to the flavorful salmon burger patty.Tomato. A thick slice of juicy tomato is my favorite for pairing with the burger sauce.Dijon Mustard. Zippy! This also would be tasty combined with the yogurt sauce.Red Onion. A burger classic. Or try Pickled Onions.

Storage Tips

To Store. Refrigerate burgers and sauce separately in airtight storage containers for up to 2 days.To Reheat. Very gently reheat burgers in a nonstick skillet on the stovetop over medium-low heat. I also like to splash a bit of water into the skillet, then cover it to help the burgers steam.To Freeze. Individually wrap cooked or uncooked burgers, and freeze them in an airtight freezer-safe storage container for up to 3 months. Let the frozen salmon burgers thaw overnight in the refrigerator before reheating or cooking.

Recommended Tools to Make this Recipe

Non-Stick Skillet. This set is an investment, but it works like a dream.Instant Read Thermometer. A foolproof way to determine when your salmon is ready.Mixing Bowls. This set has a size to prepare your patties and one to prepare your sauce.