Salmon burgers recipe

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Salmon burgers flavored with lemon juice and capers, served on burger buns with tartar sauce and coleslaw. A fantastic recipe adapted from the Basix cafe in West Hollywood.
Preparation time: 0 minutes, Cooking time: 30 minutes, Serves: 4 


1 1/2 lb. boned and skinned salmon, cut into 1-inch cubes
1 Tbsp drained capers, chopped
2/3 cup panko (Japanese) bread crumbs (use ready made or see recipe below)
1 Tbsp lemon juice
1/2 tsp pepper
1/2 tsp salt
1 egg, beaten

1 Tbsp butter (use more as needed)
4 burger buns
Tartar sauce
Prepared coleslaw


Place the cubed salmon in a food processor and pulse a few times until coarsely ground. Empty the ground salmon into a large bowl and add the capers, bread crumbs, lemon juice, pepper, salt and egg. Mix until all ingredients are well combined and the mixture is uniform. Divide the mixture into 4 and shape into patties.

Melt the butter in a large sauce pan over medium high heat. Add the salmon burgers and cook until cooked through and golden brown on the outside, for about 2 to 2 1/2 minutes per side (you may have to adjust the heat).

While the burgers are cooking, toast the burger buns.

To assemble the salmon burgers, spread the burger buns with tartar sauce, spoon some coleslaw, place the salmon patty on the coleslaw and top with the other bun. Serve immediately.

Notes and tips

Panko bread crumbs recipe

White bread slices (use as many as you want)

Preheat oven to 200 degrees F (90 degrees C).

Cut off the crusts of the white bread slices and discard. Toast the slices in the oven until dry but not browned.

Grate the bread slices using a box grater until they break into coarse crumbs. You can optionally use a food processor to make the bread crumbs; in this case, cut the bread slices in small pieces, add them to the food processor and pulse a few times. Arrange the bread crumbs on a baking sheet, spray with honey water and let them dry. When the Panko is completely dry, put in an airtight container and store in the refrigerator.
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