Description
Delicious and fresh salmon burgers served with a tangy lemon dill sauce, perfect for a quick and flavorful meal. These homemade salmon patties are coated in cornstarch and pan-fried to crispy perfection, then served on brioche buns with fresh arugula and the zesty sauce.
Ingredients
Salmon Burger Sauce
- ½ cup mayonnaise
- 2 tablespoons lemon juice
- 2 tablespoons minced chives (or green onions)
- 1 tablespoon finely minced dill
- 1 small garlic clove (very finely minced)
- 1 pinch salt
- 1 pinch pepper
Salmon Burgers
- 1¼ lb salmon (skin removed)
- ¼ cup finely minced red onion
- 2 tablespoons almond flour (or breadcrumbs/quick oats)
- 1 tablespoon Dijon mustard
- 1 tablespoon minced dill
- 1 tablespoon minced capers
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup cornstarch
- 1 tablespoon butter
- 1 tablespoon olive oil
For Serving
- Brioche buns
- Arugula
Instructions
- Make the sauce: Mix all of the salmon burger sauce ingredients together in a small bowl until well combined. Refrigerate the sauce until ready to serve to allow the flavors to meld.
- Prepare the salmon: Remove the skin from the salmon if not already done. Chop the salmon by hand into thin strips, then finely mince the strips into the smallest pieces possible. This will give the patties a nice texture.
- Mix the ingredients: Place the chopped salmon into a large bowl. Add the minced red onion, almond flour, Dijon mustard, dill, capers, salt, and pepper. Mix all ingredients thoroughly using your hands until well combined.
- Make the burger patties: Divide the salmon mixture into four equal portions and shape each portion into a patty about ¾ inch thick.
- Bread the burgers: Place the cornstarch in a shallow bowl. Dip each salmon patty in the cornstarch, making sure it is completely coated on all sides. This helps create a crispy crust when frying.
- Fry the burger patties: Heat the butter and olive oil in a non-stick frying pan over medium heat. Once hot, carefully place the salmon patties in the pan. Cook for about 4 minutes on one side, then flip and cook for another 4 minutes, or until the patties are crispy and reach an internal temperature of 145°F (63°C).
- Serve: Place the cooked salmon burgers on brioche buns with fresh arugula and a generous spoonful of the lemon dill sauce. Add any additional toppings you like and enjoy immediately.
Notes
- To remove salmon skin, place the fillet skin-side down on a cutting board, hold the tail end, and run a sharp knife between the flesh and skin while pulling the skin taut.
- Almond flour may be substituted with breadcrumbs or quick oats if preferred.
- Ensure salmon reaches an internal temperature of 145°F for safe consumption.
- Use a non-stick frying pan to prevent sticking and ensure even cooking.
