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Salmon Burgers

Salmon Burgers

  • Yield: 4 servings
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  • 1 1/2 lbs Skinless, boneless salmon
  • 2 tsp Dijon mustard
  • 2 Shallots, cut into chunks
  • 1/2 cup Coarse bread crumbs
  • 1 tbsp Capers, drained
  • Salt
  • Black pepper
  • 2 tbsp Butter or olive oil


  1. Put a quarter of the salmon chunks into a food processor with the mustard. Turn the machine on, and let it run until the mixture becomes pasty.
  2. Add the shallots and the rest of the salmon, and pulse until the fish is chopped and well combined. The pieces should be about a 1/4 inch, or smaller.
  3. Move the salmon mixture to a bowl and stir in the bread crumbs, capers and salt and pepper to taste. Shape into four burgers. You can cook immediately, or cover and refrigerate for a few hours before cooking.
  4. Place the butter or oil in a nonstick skillet over medium-high heat. When the butter foam subsides or the oil is hot, cook the burgers for 2 – 3 minutes a side, flipping once.
  5. Serve on buns with your favorite toppings or over salad greens.


Recipe adapted from