Pan-Fried Salmon Burgers with Tahini Tartar Sauce
Rated 3.6 stars by 12 users
Category
dinner
Servings
4 large or 6 small patties
Prep Time
20 minutes
Cook Time
10 minutes
Ingredients
16 ounces of canned wild-caught salmon
1/4 tsp sea salt
1/4 tsp pepper
2 tsp cajun seasoning like Old Bay
1/4 cup chopped parsley
2 tsp dijon mustard
1 egg
1/3 cup panko breadcrumbs
2-3 Tbsp olive oil or avocado oil, for frying
1/2 cup plain greek yogurt
2 Tbsp lemon juice
1 Tbsp dijon mustard
1/4 cup pickle relish
1 Tbsp minced garlic
1/4 tsp sea salt
1/4 tsp onion powder
1/4 tsp black pepper
Optional: 1/4 tsp chopped dill
2 cups coleslaw mix or chopped butter lettuce
fresh parsley
Sliced red onion, avocado, or tomatoes
4 brioche hamburger buns (best served toasted!)
Salmon Patties
Tartar Sauce
Burger Assembly & Topping Ideas
Directions
For the salmon patties. Drain the canned salmon to remove any excess liquid. Pat dry and combine all burger ingredients in a large bowl. Mix with a spoon or hands until fully combined. Form into four equal-sized patties and place carefully onto a parchment-lined baking sheet. Place in the freezer for 15 minutes.
Prepare the tartar sauce while the patties are in the freezer. Place all tartar sauce ingredients into a large bowl and mix until combined. Chill in the refrigerator while the patties cook.
Heat a large skillet with oil over medium heat. Once the pan is hot, cook patties until crispy, about 4 minutes per side.
To assemble burgers, spread tartar sauce onto burger buns and top with desired toppings (avocado, red onion, tomatoes), coleslaw mix, and a salmon patty. Serve and enjoy!
Recipe Note
Recipe Notes: Use cooked and shredded wild-caught salmon in place of canned.
Serving Tip: Toast your buns before serving with patties for extra flavor!
Gluten-Free Option: Use gluten-free breadcrumbs for the patties and serve with a gluten free bun or lettuce wrap.
Recipe & Photography: Selena Sharpless of The Nutritious Kitchen
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