Salmon burger, easy and delicious to eat fish

Whether you are one of the more meat lovers and enjoy a good steak or a good burger, we recommend you try our version of the fish burger. We have given it a rich touch combining two types of salmon: fresh and smoked. On the one hand, we have the juiciness of the first, with the intensity of the second. Very happy!

For the preparation, we followed the same process as making the tuna burgers that we presented to you recently. However, they have some modifications, such as substituting chives for dill because it goes well with salmon.

Serve them, this time we will put them in the bread, with a little green leaf and a mustard sauce that is from heaven. In addition, we love with potatoes, of course, but in this case they are our baked potatoes, which have a little to envy the fried.

drug information

  • Preparation time: 10 minutes
  • cooking time: 15 minutes
  • all the time:55 price
  • part:4
  • Category: main dish
  • type of food: around the world
  • Calories per serving (kcal)one: 823

Salmon burger ingredients for 4 people

  • 300 g of fresh salmon
  • 100 g of smoked salmon
  • 1 garlic
  • 2 or 3 cloves of garlic
  • fresh dill
  • Fresh parsley
  • 1 send something
  • 1 loaf of bread or 25 g of breadcrumbs
  • Add 3 or 4 tablespoons of olive oil
  • 1 garden m
  • Salt
  • ground black pepper
  • 250 g Greek yogurt
  • 2 or 3 tablespoons grain mustard (old-fashioned mustard)
  • 4 hamburger buns
  • 40 g of butter at room temperature
  • mesclun or competitive shooting


Damian Serrano

how to make a salmon burger

To start with this recipe, we will remove the skin and bones from 300g of fresh salmon and cut into small pieces, using a knife, together with 100g of smoked salmon. Peel and chop 1 onion and 2 or 3 cloves of garlic, plus some fresh dill and parsley. Similarly, we soaked in a splash of milk, 1 piece of bread without crust (or 25 g of breadcrumbs).

Chop salmon, onion and garlic.  break the breadDamian Serrano

Heat 2 or 3 tablespoons of olive oil in the pan and, when hot, add the onion. Saute for about 7 or 8 minutes over medium heat, until well poached. At that time, add the minced garlic, mix well, leave for 1 or 2 more minutes and remove.

Poach the onion for the salmon burgerDamian Serrano

We gather in a bowl fresh salmon, smoked salmon, fried onion, 1 medium egg, previously drained bread soaked in milk, chopped parsley and dill (more to taste) .

Put all the ingredients in a bowlDamian Serrano

We mix all the ingredients together, try to mash the bread well so that it dissolves. Season to taste and let stand for at least half an hour. It can be longer or even overnight, in the refrigerator.

Make the dough for the salmon burgersDamian Serrano

Meanwhile, we are preparing the sauce for our salmon burgers. In a bowl, we put 250 g of Greek yogurt and put it with 2 or 3 broad spoons of grain mustard, as well as some more chopped dill. Season with salt and pepper and let it go.

Yogurt sauce, mustard and dillDamian Serrano

Open the hamburger buns and spread them with butter at room temperature. Just put a thin layer. If we have soft butter, it will be easier to spread and we will use less. Once spread, brown the butter in a skillet or griddle over medium-high heat. We will try to make them only hot, so that they don’t burn.

Brown the bread with butterDamian Serrano

Let’s go with the last stretch. We take a wide pot, to be able to do everything at once, and paint it with olive oil. When hot, divide the salmon burger mixture into 4 equal portions and form circles 8 to 10 cm in diameter.

Form salmon pattiesDamian Serrano

Let them brown on one side for about 2 or 3 minutes over medium heat, so they brown on the inside as well. Then we turn them well, with a spatula and finish them on the other side.

Brown salmon burgersDamian Serrano

As soon as the hamburgers are not cold, we will gather together. Take the bread base and spread it with yogurt and mustard sauce, give a handful of mesclun or the shooting competition and then the salmon burger. Spread another lid with more fish and close it. We serve with potato wedges.

Assemble the salmon burgersDamian Serrano

Easy Planning Process

  1. Chop with a knife, without skin or bones, fresh and smoked fish, onions, garlic cloves, dill, parsley and soak the bread in milk
  2. Sauté onion, add garlic and fry for 1 or 2 more minutes
  3. Put fresh salmon, salmon, fried onions, eggs, drained bread, dill and parsley to taste in a bowl.
  4. Mix the ingredients, season to taste and leave to rest for 30 minutes
  5. Combine the Greek yogurt with mustard seeds, a little more dill and season with salt and pepper.
  6. Open the bread, spread them with butter and brown the inside in a frying pan or griddle
  7. Oil a large pan, divide the dough into 4 equal parts and make them in a circle
  8. Brown 2 or 3 minutes on each side
  9. Over the bread with yogurt sauce, put it mesclun or competition shot at the base, then the hamburger, closed and served immediately with potato wedges

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