It’s Burger Time! (Okay, yeah, I totally just made that up — but wouldn’t it be great if there was such a thing?) If you’re a fan of anything shaped into patty form and nestled into a fluffy bun (minds out of the gutter, please), then these salmon burgers with lemony mayo and slices of crisp cucumber are totally for you!
But first, a little backstory. My kids love salmon. It’s the only fish that I buy on a regular basis the way some people stock their pantry with eggs or flour. I can hedge my bets that on any given night, if asked what they want for dinner, no holds barred, they’ll ask for salmon. But salmon — especially in London — ain’t cheap.
So, what to do? Well, first of all, I buy in bulk (as in I’ll either ask a fishmonger if he’ll sell me an entire side that I’ll then break down on my own to save money, or I’ll schlep out to Costco — yes, they exist here in England). Either way, I spend a lot of time elbow-deep in salmon, cutting it into smaller chunks and freezing it for future use. Don’t I lead a sexy life?
Then I discovered a way to stretch our salmon a little further — with these salmon burgers. Although I take fresh salmon and roast it before flaking it and mixing it with eggs and breadcrumbs, other recipes I’ve seen use canned salmon, which is probably the most affordable way to go with this recipe. Personally, I’ve been unimpressed with the canned salmon available here in the UK, and I’m pretty sure my kids would revolt if I tried to pass off a salmon burger that was made of the canned stuff. No one ever said parenting my children was easy.
Whenever I make these salmon burgers, I go out and buy the softest, freshest whole wheat buns I can find, and then I whip together a lemony mayo and serve it with fresh cucumbers. These burgers turn out juicy, tender and delicious every time, and I love that I can throw these together in under a half hour. You can serve these with hot buttered corn on the cob or just go simple and have some tortilla chips, salsa and salad on the side. This kind of meal is the kind that I love — no fuss, super healthy, and easy to clean up afterwards.
So, what do you think? Should we salmon burger together sometime?
flaky salmon burgers with lemony mayo
- For the salmon:
- 1 lb fresh skinless salmon filet (s)
- 2 tablespoons olive oil (divided)
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly ground pepper
- 1 teaspoon coarse sea salt
- For the burger filling:
- 2 eggs
- 3/4 cup bread crumbs
- 1 clove garlic (minced)
- 1/4 cup finely minced fresh flat-leaf parsley
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- For the lemony mayo:
- 1 lemon
- 1/2 cup low-fat mayonnaise
- salt and pepper (for seasoning)
- For serving:
- 1 cucumber (sliced thinly)
- 6 whole wheat burger buns
- Preheat the oven to 350 degrees. Rinse the salmon with cold water and pat very dry with paper towels. Line a small baking tray (but large enough to fit your salmon filet) with aluminum foil. Place the salmon filet on the lined tray and drizzle with one tablespoon olive oil, using your hand to spread the olive oil over the salmon evenly. Mix together the cumin, paprika, 1/2 teaspoon freshly ground pepper and 1 teaspoon coarse sea salt in a small bowl. Sprinkle the spice mixture over the salmon, using your hands as necessary to make sure the spices go all over the salmon in an even layer.
- Roast the salmon for 12-14 minutes, checking it once about 3/4ths of the way through roasting. If the salmon feels firm to the touch and flakes with some red-pink in the middle, go ahead and take it out of the oven. Leave it on the tray to cool (the salmon will continue to cook).
- Slice your cucumber and put it in a bowl for serving. Halve the lemon. Squeeze one half of the lemon into a small bowl, then whisk in the mayo. Taste and season with salt and pepper. Set aside.
- When the salmon is cool enough to handle, flake it apart with two forks, looking carefully for pin bones as you go. Add the eggs, bread crumbs, garlic, parsley, salt and pepper and mix thoroughly. Get a clean dinner plate. Shape the salmon mixture into 6 patties, patting each patty firmly so that they end up about 3/4-inch thick. Put them on the dinner plate.
- Heat a medium skillet over medium heat. Drizzle the remaining tablespoon of olive oil into the pan. Add the salmon patties and cook in batches, about 3-4 minutes per side, until each side is golden brown.
- Serve on toasted whole wheat burger buns with drizzles of the lemony mayo and slices of fresh cucumber.
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