On a roll with salmon? Fire up the grill and make this grilled salmon sandwich next!
Salmon burger patties: Salmon, red onion, almond flour, dijon mustard, fresh dill, capers, cornstarch, butter, olive oil, cornstarch, brioche buns, and arugula. Salmon burger sauce: Mayonnaise, lemon juice, minced chives (or green onions), dill, garlic clove, salt, and black pepper.
What type of salmon to use
There are lots of different types of salmon out there: canned, frozen, fresh, chinook, sockeye… Get whatever variety of salmon is fresh and good quality! If you get to pick, a salmon with a higher fat content, like chinook, will keep your burger patties juicier.
How to remove the skin from salmon
If you’ve not skinned a salmon fillet before, it might seem a little intimidating – it’s a bit slippery! Here are some tips: Check out my post on how to remove salmon skin for more details—including a way to remove salmon skin without using a knife!
Burger sauces: Mix up the sauce for a little variation! For a creamy and tangy sauce, make our fish taco sauce. Use chimichurri sauce, mayo mustard sauce, easy pesto, cajun mayo, or spicy tomato jam – the possibilities are endless! Mexican inspired: Add sliced avocado or some guacamole for fresh creaminess, and top it off with a fresh salsa. Greek style: Add mint tzatziki, thinly sliced cucumber, and crumbly feta. Serve alongside a classic greek salad. Spicy salmon: Ignite your burger by adding some sliced jalapeño to the mix to heat things up! Herbs: While dill and salmon are a match made in heaven, you can sub out the fresh herbs in a pinch. Use parsley or cilantro. Crunch: Add a broccoli coleslaw or lettuce for a refreshing and crunchy addition. Drench it in the salmon burger sauce first to echo the flavor through the burger!
For a lower carb option, ditch the burger bun and serve the salmon patties on top of a big spring mix salad!
Did you make this?
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