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Salmon Burger Recipes + video on how to form patties

I love me a good salmon burger! Or crab cake or lobster cake. Or….okay, okay, I LOVE SEAFOOD! But one of the hardest things about making seafood burgers (or patties) is keeping the darn thing together while its on the grill or cooking in the pan. There’s nothing worse than watching your precious fish fall through the grates of your BBQ grill. Sure, you could use more wet filler to bind (like egg or mayo) but there’s a balance…the right balance between fish, binder and breadcrumbs.

Too much binder and the patty turns out soggy bleh. Too much breadcrumbs and that’s all you taste!

Want to know how to I form the patty so that it stays together? (p.s. the recipe is below, first link)

Salmon Burger Recipe – on Steamy Kitchen on TLC (I used salmon, panko, shallots, lemon zest, lemon juice, parsley)

Asian Salmon Burger Recipe (one of my very first posts EVER on Steamy Kitchen!)

Salmon Burger Recipe a la Mark Bittman from Ezra Poundcake

Salmon Burgers a la Martha Stewart & Rachael Ray from YumSugar

Salmon Burgers with Chipotle Aioli by One Perfect Bite

Perfect Salmon Patties by Dana on Tasty Kitchen

Salmon Burger with Wasabi Soy Glaze on Kitchen Daily

**Big thanks to Smith Bites for creating my “sonic brand” (giggle!) the jingle that you hear in the video, as well as the animation. We’ll be sharing the process of how we came up with that jingle soon!

Comments 30

  1. Mary

    Thank you for including my burgers in this round-up. The link is greatly appreciated. Have a great day. Blessings…Mary

  2. mary-anne durkee

    Gorgeous photo! Only question-why not use an heirloom tomato slice? The flavour of heirlooms is so much better than those cardboardy type store tomatoes. Besides the colours are amazing!

    Brandywine
    Kelogg’s Breakfast
    Aunt Gertie’s Gold
    Marianna’s Peace
    Paul Robeson
    White Queen
    etc

    Each Heirloom has a wonderful history!

  3. Lyndsey

    Yum, I love salmon burgers too, and it was nice when my daughter actually ate it too (she won’t eat a hamburger). That’s a great tip in how to form the patties. Such a wealth of information! :)

  4. Kim in MD

    Your recipe (and all of the other salmon burger recipes)look incredible, Jaden! I love the video tutorial on how to form the patties so they stay together. Do you think this would work for meat burgers, too? Thanks for sharing! :-)

  5. Chris

    Nicely put together, Jaden. I don’t like salmon but that looks so pretty I’d even want to eat it!

    I like the idea of using pictures to make a “how to” video. It doesn’t take up 50 photos worth of space in a post yet it doesn’t require the “live” recording that I hate doing so much. That is a handy food blogger tip I’ll be storing in my little brain.

  6. Marcea

    HI, the salmon burger looks delicious! I want to make it this weekend! I was wondering if you knew a way I can or try to cook this without an egg for my allergic daughter?

    Thanks so much!
    Marcea

  7. Benjamin Frear

    Hey this is my first time on the site – really nice! I like your video a lot – short, sweet, and to the point.

  8. Barry

    Love it when you teach technique (ala Jacques Pépin). Will definitely be trying this. With multiple seafood variations. Often.

    Also, love the contrast of the composition of the photo from ‘one of your very first posts’ to the current just above it. So pro now.

    Recipe at the end of the vid hard to read but hey, that’s why they invented hyperlinks links.

  9. Stuart Reb Donald

    Wow, Jaden, how timely. I just got into to making salmon burgers from scratch. I use absolutely no binder just salmon, a little olive oil and a touch of BBQ sauce. As of yet I’ve had no problem with them falling apart. I cube the fillets and drop them into the food processor with the oil and BBQ sauce and pulse 10 – 15 times then form my patties.

  10. Julie the Alkaline Sister

    Jayden, I love the Asian Salmon burger recipe and just wondered if you have experimented w/o the egg and if not what would be helpful in keeping it together as I am sure the egg does this well. I am not an egg girl these days so I need to play a bit here. Ground flax soaked in a bit of water might be an option but your flavor combination sounds irresistible that I will need to experiment even if it means I can crumble this over salad!
    I see Stuart commented and used bbq sauce and oil with no problem but this recipe is a little different. any thoughts?
    Thanx for sharing- your beginning post for this recipe is really great!

  11. SteamyKitchen

    I’ve never tried using ground flax seeds + water as a binder, but I bet that if you’ve used it on other burgers/patties, it should work. BBQ sauce would work too (thick, wet, sticky) but the flavor is very strong! I like using BBQ as a glaze to brush on – just a little goes a long ways!

  12. Pingback: Web Deliciousness: Burgers! | The Pioneer Woman Cooks | Ree Drummond

  13. Maxine Wolk

    Hi Jaden. New to your blog and like it very much. Re salmon burgers…can they be frozen. And when…after cooking or before? Will it taste as good when reheated? Thanks so much!

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