Salmon Burgers with Remoulade

5 from 12 votes

Salmon Burgers with Remoulade

Homemade fresh salmon burgers topped with a tangy remoulade sauce. These burgers are hearty, filling, and easy to make. Serve them in brioche buns or with a salad!

Course: 30 Minute Meals

Servings:

Calories: 588kcal

Author: Marzia

Equipment

Ingredients

salmon burgers:

1½ pounds wild-caught salmon skin removed
1 shallot minced
½ cup red bell pepper minced
2 small stalks celery minced
3 tablespoons parsley chopped
2 tablespoons capers roughly chopped
1 tablespoon minced garlic
1 tablespoon fresh lemon juice
¼ cup mayonnaise
⅓ cup panko breadcrumbs plus more, see notes
½ teaspoon seafood seasoning
½ teaspoon cayenne pepper
4 tablespoons avocado oil for cooking

cajun remoulade sauce:

½ cup mayonnaise
1 scallion chopped
1-2 teaspoons garlic minced
1-2 teaspoons cajun seasoning or creole
2 tablespoons creole mustard or dijon
1 tablespoon hot sauce
1 tablespoon fresh lemon juice
1-2 teaspoon horseradish optional

OPTIONAL:

6 brioche buns
additional toppings onions, avocados, lettuce, etc.

Instructions

SAUCE: In a small bowl, combine all the ingredients for the sauce. Stir and season with salt and pepper to taste. Refrigerate until ready to use.
SAUTE VEGGIES: In a medium skillet heat 1 tablespoon of olive oil over medium heat. Add the minced shallots, red bell peppers, and celery and cook for 3-5 minutes, keeping a close eye and stirring frequently. You want to just soften the veggies. Remove to a small plate or bowl, let cool to room temperature.
PULSE: Add the salmon to a food processor and pulse 2-3 times or until the salmon is well chopped and slightly sticky.
SHAPE: Remove the salmon to a medium bowl, stir in the cooled shallot mixture, parsley, capers, garlic, lemon juice, mayo, panko, seafood seasoning, cayenne, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Combine until the mixture is evenly mixed. Divide the mixture into 6 patties. Place 2 tablespoons panko on a plate and place the patties on top. Sprinkle with another tablespoon of panko and press the patties gently.
COOK: Place a 12-inch skillet on the stovetop. Heat 2 tablespoons of oil over medium-high heat. Fry the salmon patties, flipping once after 3-5 minutes. The patties should be golden and crispy on the outside and cooked to your preference on the inside. Feel for firmness if you prefer a fully cooked patty.
SERVE: the burgers in burger buns with your favorite salmon burger toppings and the remoulade sauce OR over a bed of greens for a fresco style burger!

Notes

Breadcrumbs: For my gluten-free folks, you can swap out the panko for GF breadcrumbs.
Seasoning: Cajun and creole seasoning can vary a ton when it comes to the sodium and the heat level. I would start with 1 teaspoon if it's a new seasoning and then adjust from there next time.

Nutrition