In this easy salmon burger recipe, ditch the bun and serve the burger over a bed of salad greens topped with a creamy green goddess dressing. The secret to this perfect salmon burger? Handling the fish delicately, seasoning lightly and not overcooking the salmon.

John Ash
Source: EatingWell Magazine, March/April 2008
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • With a large chef's knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife or the fish will turn mushy) until you have a mass of roughly 1/4-inch pieces. Transfer to a large bowl; gently stir in onion (or scallion), cilantro, ginger, 1/4 teaspoon salt and 1/8 teaspoon pepper (do not overmix). Divide the mixture into 4 patties, about 1 inch thick. Chill in the refrigerator for at least 20 minutes (or up to 2 hours).

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  • Mix mayonnaise, sour cream, anchovy, chives, parsley, capers, lemon zest, lemon juice, pinch of salt and pepper in a small bowl.

  • Heat oil in a large nonstick skillet over medium heat. Add the burgers and cook until browned on both sides and just cooked through, 4 to 6 minutes total. Serve the burgers with the sauce.

Tips

Make Ahead Tip: Prepare salmon mixture (Step 1), cover and refrigerate for up to 2 hours. Cover and refrigerate the sauce (Step 2) for up to 3 days.

Wild-caught salmon from the Pacific (Alaska and Washington) are more sustainably fished and have a larger, more stable population. To skin a salmon fillet, place the fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

Nutrition Facts

197 calories; protein 23.1g 46% DV; carbohydrates 2.9g 1% DV; exchange other carbs; dietary fiber 0.2g 1% DV; sugars 0.6g; fat 9.8g 15% DV; saturated fat 2g 10% DV; cholesterol 57.1mg 19% DV; vitamin a iu 279.7IU 6% DV; vitamin c 3mg 5% DV; folate 16mcg 4% DV; calcium 52.9mg 5% DV; iron 0.7mg 4% DV; magnesium 34.3mg 12% DV; potassium 444.9mg 13% DV; sodium 250.4mg 10% DV; thiamin 0.1mg 8% DV.

Reviews (15)

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15 Ratings
  • 5 star values: 4
  • 4 star values: 11
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/18/2013
Restaurant quality. I did NOT deviate from the recipe and I prepared the Green Goddess Sauce. Wonderful and so fresh tasting! Read More
Rating: 4 stars
10/30/2011
Surprisingly simple and delicious. I was amazed how filling these were. I made it along with the Tropical Cucumber Salad and my husband and I both loved the dinner. These are my first recipes from this site and I'm looking forward to trying some more. A Cook from Austin Austin TX Read More
Rating: 4 stars
10/30/2011
These are simply the best salmon burgers! The extra time it takes to skin and chop the salmon is worth every minute for these moist & flavorful burgers. (not on the same page with the frozen kind!) Even my 3 & 5 yr olds love these. Barbara Denver CO Read More
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Rating: 4 stars
03/26/2012
These salmon burgers tasted amazing! They were absolutely bursting with flavor. Served them with steamed broccoli and the chile-garlic sweet potatoes also from Eatingwell. Cons: The only downside is that these burgers are very small for how expensive fresh salmon is! Read More
Rating: 5 stars
02/06/2013
Right on point Incredible recipe and a good change of pace from the same 'ol - same 'ol marinated salmon on the grill. My 17 yr. old son who doesn't particularly like salmon went back for seconds. High marks from my husband as well. I highly recommend the Green Goddess Sauce. The burger on a hearty bun calls out for a tasteful sauce. Will keep this recipe in my 'make regularly' file! Pros: Fairly easy and very tasty Cons: None that I can think of Read More
Rating: 4 stars
11/29/2013
Super easy but time consuming To my surprise the burger held together fairly well. I only had to chill it for less than an hour. I didn't think the burger was very tasty without the sauce. A healthy dollop of the sauce made the burger. Pros: easy and the ingredients are very common Cons: chopping of the salmon Read More
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Rating: 4 stars
10/30/2011
This sounds great to me. I don't cook much but this is up my ally. Just a thought: This could be a great finger food if made into bite size balls. A new and different item at parties. Lana Read More
Rating: 5 stars
03/12/2013
Can I just say that skinning a salmon fillet rinsing and chopping anchovies and making a salmon burger withough any kind of binding agent made me nervous? If it hadn't been Spring Break (I'm a teacher ) I never would have attempted this recipe. Thank goodness for Spring Break! This is a recipe for tender salmon with a crispy coating and a savory luxurious Green Goddess sauce that I will be putting on just about anything I can imagine for the next 30 years. Read More
Rating: 4 stars
10/30/2011
This salmon was a hit! Both my 14 year old and my 4 year old girls loved this recipe. I added a splash of soy sauce to the blend and it went really well with it. I did not serve it with the green goddess sauce but made my own cilantro lime crema sauce a sauce I use often with fish. Delicious! I never thought of using fresh salmon in a burger and I will never go back to icky dry canned salmon for salmon patties again! I would also feel fine serving this to guests thanks Eating Well! Karen VA. Read More