Salmon Burgers

Salmon Burgers or What To Do with Leftover Salmon

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Leftovers, repurposed

We had so much Salmon from that Cedar Plank Grilled Salmon that there were a ton of leftovers. What’s a girl to do with leftover Salmon? You guessed it! Salmon Burgers. These were not only really easy to make, they were quick to cook up, and they were super tasty!

These Salmon Burgers were so juicy and moist that they didn’t need any mayo on the bun. We topped them pretty simply with lettuce and fresh garden tomatoes (again, thanks Mary!!).

But, the real kicker on these burgers was the drizzle of Sweet and Soy Dressing that we put over the top. It made a juicy delish burger sing to perfection. Then, all that yumminess was placed on  a toasted onion bun. Just oh so yummy! The perfect Pacific Northwest dinner!

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Recipe

Salmon Burgers

Debi

Change up you burger for a healthy salmon burger. These are easy to make too!

5 from 3 votes

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Prep Time 5 minutes mins

Cook Time 6 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Calories 499 kcal

Ingredients

  

1x2x3x

• 1 piece sourdough bread
• 3 cups cooked Cedar Plank Grilled Salmon or about 1 pound, skin removed
• ¼ cup sour cream or plain Greek yogurt or mayonnaise
• 1 egg
• 3-4 dashes Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• Light tasting oil for frying
• Hamburger buns
• toppings of your choice lettuce, tomato, Sweet and Soy Sauce

Instructions

 

• Place the Grilled Salmon in a medium bowl, and lightly break up any large chunks, making sure to remove any bones in the fish. Add the sour cream and egg to the salmon. Place sourdough bread in a toaster and toast until golden. Once toasted, crumble the bread into small pieces into the medium bowl with the salmon. Add the Worcestershire and Old Bay, and gently mix together, being careful not to over mix; you just want them combined and the very large chunks broken up.
• Using your hands, lightly scoop the salmon mixture and form 4 patties, about 1 ½ inches thick. Place patties on a foil or parchment lined tray, cover, and place in the refrigerator for 30 to 60 minutes to rest.
• Once the salmon patties have rested, heat a small amount of oil to a large skillet set over medium-high heat, until hot and shimmering. Add the salmon patties, being careful not to overcrowd the pan, and cook until golden brown and heated through, about 3 minutes per side.
• Place the cooked Salmon Burger on a hamburger bun and top with your favorite toppings. I highly recommend my Sweet and Soy Dressing on these Salmon Burgers. It was awesome!

Notes

Make Ahead: The Salmon Patties can be mixed, formed, and refrigerated overnight.

Nutrition

Calories: 499kcalCarbohydrates: 60gProtein: 34gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 106mgSodium: 757mgPotassium: 675mgFiber: 3gSugar: 6gVitamin A: 204IUVitamin C: 1mgCalcium: 98mgIron: 6mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword burger, salmon, salmon burger

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