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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Salmon Burgers with Cilantro Mayo Cooking View

In my never-ending search for meals quick enough for a weeknight, but different enough not to bore our taste buds, I stumbled across this lovely recipe.  Of course I have seen salmon burgers plenty of times before, though I’m not sure I had ever tasted one.  I like salmon and I like burgers so this sounded great to me.

Some fish can be quite delicate and I was a bit concerned that these patties would fall apart during the transfer or cooking process, but I was pleasantly surprised.  They held their shape perfectly and cooked through very well without falling apart.  I threw together a cilantro mayo and along with the fresh lettuce, tomato and onion on top, this burger was dressed just right.  The flavor was well balanced so that you could taste the salmon but it wasn’t too fishy.  Next time I may try mixing a few chopped green onions into the burger mixture to add another dimension of flavor.  We’ll certainly be having these again!

Salmon Burgers with Cilantro Mayo
Yield: makes four burgers

Ingredients

½ cup red bell pepper, diced
6 tbsp. panko bread crumbs
1 clove garlic, finely minced
1 lb. salmon fillets, skinned, boned and finely chopped
1 large egg white, lightly beaten
1½ tsp. soy sauce
1 tsp. fresh lemon juice
¼ tsp. salt
1-2 tbsp. vegetable or canola oil

For the cilantro mayo:
1 clove garlic, chopped
½ cup mayo
½ cup cilantro
Dash of cayenne pepper
Squeeze of lemon juice

For serving:
Burger buns
Green lettuce
Sliced red onion
Sliced tomatoes

Cooking View

Directions

  • In a medium mixing bowl, combine the diced bell pepper, panko, garlic and salmon.  In a small bowl combine the egg white, soy sauce, lemon juice and salt.  Add the liquid mixture to the bowl with the salmon and toss gently until well incorporated.  Form the mixture into four equal patties.

  • To make the cilantro may, combine all the ingredients in the bowl of a food processor.  Process until well combined and smooth.

  • Lightly coat a grill pan or skillet with 1 tablespoon of the oil.  Heat over medium-high heat until hot.  Cook the patties about 5 minutes per side, until cooked through.

  • Place the burgers on the buns, spreading one side of the bun with the cilantro mayo.  Top as desired with lettuce, onion and tomato.

Source

  • Cathy

    wow, these look delicious! i am from south africa and the term cilantro is not used here, i believe it is the same as coriander, is this correct?

  • HB

    My husband would love these! Looks great!

  • http://bonnie-n-clyde3@sbcglobal.net Nicole G

    Wow! Those look different. I would have never thought to put salmon into burger form. I think I will have to try these! I am always trying to get my family to eat more fish. Thanks for the great idea, Annie.

  • Annie

    Hi Cathy,
    Cilantro is the name we use for the herb that grows from coriander seeds, so if you have an herb called coriander, I’m guessing that would be right.

  • http://www.danielledeskins.blogspot.com Danielle

    These look great! We love salmon but we also love sandwiches, so this would be a great marriage of both!

    By the way, I may have asked you this before or you may have answered it before but could you give us (me) some tips on how you make your photos so vibrant and great?! Do you always use natural light, do you have a special setup, do you do much post-editing? Thanks in advance!

  • Annie

    Danielle,
    I try to use natural light whenever possible, but in the winter with the hours I work, I’m almost never home in daylight. I use an external flash on my camera which does a fantastic job (more info on that in the “About Annie section”), and occasionally use post-processing to lighten things up a bit more if necessary.

  • http://www.healthyfoodforliving.com Lauren

    These salmon burgers look outstanding! So much better than patties made from canned salmon. I will be trying these soon.

  • http://detroiteats.wordpress.com Ed Schenk

    I make Salmon burger(patties) but like to use a more course cut on the salmon. I find you get a bigger salmon flavor. It still holds together well.

  • Sheryl

    I love salmon patties and make them often. Typically, salmon patty recipes call for cooked salmon…leftover from the night before. When you put them in a skillet, you are just browning and warming. It looks like you are using raw salmon here…did you find that easy to work with?

  • Annie

    That must be just the recipe you use, because I’ve seen plenty that use raw salmon. It was perfectly easy to work with, and in my mind is equivalent to using raw ground meat for hamburgers, turkey burgers, etc. I see no reason to cook it beforehand and seems they would be more likely to be overcooked that way.

  • KCatGU

    Annie,
    A couple years ago I asked for the meat grinding attachment to the KitchenAid mixer. If you don’t have it, let me tell you it is awesome. I thought it would be just a luxery tool to have around when you want the very best ground meat or in a perfect 36-hour a day world, I would grind all the meat we need from whole pieces. But what it is absolutely perfect for is grinding whole fish fillets to make all sort of fish patty foods, like mahi mahi cakes, tilapia burgers, something similar to homemade fish sticks. If you have ever thought of getting it, here is a whole heart-ed endorsement of it.

    KCatGU

  • http://redvelvetgirls.typepad.com/emma/ Emma

    yum! and i see some fries peeking out from behind that yummy looking burger. i am going to make your sweet potato fries this week. they were featured on thekitchn.com not long ago (you probably saw).

    love your blog! it’s in my bookmarks:)

  • Annie

    Emma, yes, those are some fries back there, but just regular oven fries (not the sweet potato kind). Let me tell you, they are amazing. I will be posting them fairly soon. They are so good I have been finding a reason to put them on my menu every week!

  • http://www.tobiascooks.com/ tobias cooks!

    Interesting your Mayo. I like the idea!

  • http://giddyupglutenfree.blogspot.com/ dorothy

    Perfect! I have been thinking about salmon burgers. Your recipe looks outstanding, and it can easily be converted to gluten-free by substituting crushed GF crackers for the panko, tamari sauce for the soy sauce, and serving it bunless. I can’t wait to make this!

  • http://www.tasteandshare.com Peter

    Wow, that’s a Burger I love!

  • http://schnitzelandthetrout.blogspot.com Susan

    When I saw these salmon burgers this morning, I knew we were having them for dinner. I just blogged about them. And yes, we did add two scallions which was very nice. We did not eat on buns, but instead, on loose leaf lettuce with a light vinaigrette. We will make these often. Thanks.

  • Terri

    Annie –
    These look so yummy. I have to tell you that you are an inspiration to me. I look forward to all of your recipes. Thanks.

  • http://oneshotbeyond.wordpress.com/ oneshotbeyond

    very good lookin’!

  • http://www.runninglawyer.blogspot.com Sara

    I LOVE salmon burgers. These look amazing! And that mayo sounds so refreshing. Thanks for this post!

  • Pingback: Salmon Burgers with Cilantro Mayo – Annie’s Eats | Happy Happy Joy Joy()

  • http://julielawsonphotography.com julielawsonphotography

    I just made these tonight. The salmon burgers are so wonderful, but what really makes it is the cilantro mayo. I doubt that I ever use plain mayo again. It’s perfect with the burger. I think I’ll probably use a little less garlic next time though. That’s just a personal preference.

  • http://thesweetandsavorykitchen.blogspot.com/ Kim S

    Hi Annie,
    I look forward to reading your blog posts each day and I’ve tried many of your recipes. A while back, I made shrimp burgers which my husband and I both loved. When I saw your post I thought you might want to give this recipe a try too. I’ll put the link from my original post below.

    http://thesweetandsavorykitchen.blogspot.com/2009/10/shrimp-burgers.html

  • Annie

    Hi Kim,
    Thanks for the recipe! It looks great, I’ll definitely have to try it. One recommendation for cooking the delicate burgers is to use the broiler. I actually just used that method tonight for some delicious chicken burgers I’ll be posting soon. It worked wonderfully!

  • Bilal

    Well I just wanted to post to thank you for your terrific receipie. I tried making these today and they came out pretty good. I have actually frozen the left over patties for some other day. Here is a picture of my effort :)
    http://imgur.com/Ammbe.jpg

  • http://www.tastylife.org myrite

    Hi,
    I was wondering if I could link this recipe for my facebook fan page?
    Tastylife Wellness (tastylife.org)
    let me know! I would love to feature you!

  • Annie

    Myrite,
    Sure, I’d love it! Thanks for asking.

  • michelle

    Hi Annie,
    Do you think you could use canned salmon for this recipe? I’m sure fresh is better but I have a can of salmon in the cupboard already and this sounds yummy! Thanks :)

  • Annie

    Michelle,
    I would assume that you could but I have never used canned salmon in my life so I can’t really compare. If you think it would work, go for it.

  • http://pookiepantry.blogspot.com rita

    as soon as i saw this, i knew i had to make it… and it didn’t disappoint… totally delicious, thanks for posting!

  • Susan

    Made these last pm and they were good but I will NEVER use regular mayo again…cilantro all the way…never in a million years would I have tried but again will make cilantro mayo regularly–I used twice the amt of cilantro and half the mayo…so I could apply liberally, ha!!
    Thanks for all you do!!

  • Jess Clev

    Just had these for dinner – yummy as always!

  • emily

    do you think olive oil would work to cook the patties in? do you recommend it?

  • Annie

    I’m sure it would be fine. Can’t say I recommend it because I haven’t tried it.

  • Quianna

    Every time I make a recipe from your site, I fall in love with it all over again. I just made these salmon burgers last night for dinner, and they were gone. I doubled the recipe and I’m ashamed to say that I out-ate my boyfriend THREE to TWO! (Please, don’t look at me, the shame is too great). These were absolutely delicious and I can’t wait to make them again.

  • Elise

    Would you be able to do the burger set up in a food processor? Or would you recommend against that? Recipe looks great, going to make it this weekend! Thanks!

  • annieseats

    I probably wouldn’t because I think it would chop the salmon up too much, but I’m sure you could do it. Enjoy!

  • Elise

    I did it in the food pro and it actually turned out pretty well! Though my food pro is a ninja, which allows for short pulses and not blending it up too much. It ended up having a nice “ground” consistency and mixed everything well and to the same size. I definitely recommend it.

  • http://twitter.com/AnaCLanni ana lanni

    I did it in the food processor as well. I did slightly “freeze” it they way CI recommends doing for ground beef in the Cuisinart. I froze until semi-solid, cut into cubes ~1 inch and pulsed very carefully. It worked very well.

  • mommywalker

    I’m so sorry but I have a silly question. Do you cook the salmon at all first? This recipe looks amazing! Thank you so much!

  • annieseats

    No, just cook as directed in the recipe. Enjoy!