Grilled salmon burgers represent the ideal solution for those salmon desires. The burger consists of both sliced and mashed salmon. Besides the fish, the patty contains breadcrumbs, mayonnaise, spring onions, and a hint of mustard. The patties are coated with panko before grilling, resulting in a crispy and delicate patty.

This recipe for grilled salmon burgers transforms the soft salmon fillet into crispy yet flaky barbecue salmon patties. When combined with delectable toppings, these patties create an extraordinary burger.

If you want to prepare grilled salmon burgers, slice ¾ of the salmon and blend the remaining ¼. Combine these in a bowl along with spring onions, mustard, and mayonnaise. Then, incorporate panko for binding, and season with salt and pepper. Shape 4 patties, coat them in panko on both sides, and then grill them. Garnish with tartar sauce, rocket salad, and fresh cucumber slices.

Out of panko? No worries. Here is a list of some top panko substitutes that you can utilize in your recipe. Thank me later!

This serves as a brief overview of the recipe. The complete recipe is provided below. Also, explore other main dish recipes on our blog.

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Ingredients for Grilled Salmon Burgers

• 1 ¼  pounds Skinless, Boneless Salmon
• 2 tablespoons Dijon Mustard
• 1 tablespoon Mustard
• 1 tablespoon Mayonnaise
• 1 tablespoon Lemon Juice
• A pinch of Cayenne Pepper
• 2 Spring Onions (chopped)
• 1 cup + 2 tablespoons Panko Breadcrumbs
• Salt and Black Pepper (for seasoning)
• 4 Buns (cut)
• 2 tablespoons Olive Oil
• Tartar Sauce, Rocket Salad, and Fresh Cucumber Slices (for toppings)

Estimated Time for Grilled Salmon Burgers Preparation

Steps for Preparing Grilled Salmon Burgers

1. Commence with the salmon. Slice ¾ of the salmon into small pieces, about ¼ inches thick.
2. Chop the remaining ¼ portion of salmon into chunks. Place these chunks in a food processor to create a paste.
3. Blend the paste with the diced salmon. Add spring onions, mustard, and mayonnaise. Integrate panko into the mixture for binding, and season with half a teaspoon of salt and pepper each. Ensure thorough mixing to blend the components.
4. Divide the mixture into 4 equal portions. Set them on parchment paper, previously brushed with adequate olive oil.
5. Gently press down the portions. Shape them into round patties about ¾ inches thick. Cover with plastic wrap and refrigerate for roughly 30 minutes.
6. After removing the patties, coat them in panko on both sides. The patties are now prepared for grilling.
7. Preheat the grill. Brush the patties with olive oil on both sides before placing them on the grill. Cook both sides of the patty until they develop a brown hue. Once crispy on the exterior and tender inside, the patties are cooked.
8. Slice and toast the buns. Position the patties on the buns. Top with tartar sauce, rocket salad, and lastly, slices of fresh cucumber.

Nutritional Analysis of Grilled Salmon Burgers

Making Grilled Salmon Burgers | Video Guide