These Easy Salmon Burgers with Creamy Ranch Cucumber Sauce serve 2 and make a great lunch, dinner, or impressive romantic date night meal.
These burgers are a refreshing delicious alternative to the traditional beef burger. Fresh spinach leaves, or lettuce, and this ranch cucumber sauce are perfect salmon burger toppings.
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How to make the Best Salmon Burger:
What is a good sauce for salmon patties? We love this Ranch Cucumber Sauce:
In a small bowl, combine the sour cream, mayonnaise, ranch salad dressing, and finely diced cucumber. Set aside in the refrigerator.

Line a rimmed baking sheet with parchment paper.
Place the salmon filet skin-side down on the baking sheet, brush with 1 Tbsp cooking oil and season with salt and black pepper.

Bake uncovered for 10-15 min, depending on the thickness, just until cooked through.
Discard the skin, flake the meat with two forks. Remove any bones, and allow to cool.

While the salmon cools, heat a medium skillet over medium heat.
Add 1 Tbsp cooking oil, 1 Tbsp butter and the finely diced onion and bell pepper. Cook and stir occasionally until softened about 3-5 minutes, then remove from heat.

In a medium mixing bowl, combine the cooled flaked salmon, cooked onion and bell pepper, Panko bread crumbs, egg yolk, mayo, Worcestershire sauce, garlic salt, and 1/8 tsp black pepper. Stir to combine.

Form into 2 round patties about 1/2″ thick. They will be very wet and loose.
In the same frying pan, heat 1 Tbsp cooking oil and 1 Tbsp butter over medium heat.
Carefully move the salmon cakes into the hot oil. Use a spatula or fork to press it back together if needed. Cook about 4-6 min per side or until golden brown and cooked through. If salmon patties brown too quickly, reduce the heat.

Remove the burgers to a paper-towel lined plate to drain.

Place the lettuce leaves on buns, add the burgers, Ranch cucumber sauce, and top with the second half of the bun.

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Easy Salmon Burgers
These easy salmon burgers with creamy ranch cucumber sauce are a refreshing delicious alternative to the traditional beef burger.
Ingredients
For the Ranch Cucumber Sauce:
- 2 Tbsp sour cream
- 1 Tbsp mayonnaise
- 1 Tbsp Ranch salad dressing
- 1/4 cup finely diced cucumber
For the Salmon Burgers:
- 5 oz fresh salmon filet
- 3 Tbsp cooking oil (divided use)
- Salt and pepper (to taste)
- 2 Tbsp butter (divided use)
- 1/4 cup diced onion
- 1/4 cup diced red bell pepper
- 1/4 cup Panko Japanese Bread crumbs
- 1 egg yolk
- 1 Tbsp mayo
- 1/4 tsp Worcestershire sauce
- 1/4 tsp Garlic salt
- 1/8 tsp Black pepper
- 2 hamburger buns
- 2 lettuce leaves
Instructions
- Preheat the oven to 425 degrees F.
- In a small bowl, combine the sour cream, mayonnaise, ranch salad dressing, and finely diced cucumber. Set aside in the refrigerator.
- Line a rimmed baking sheet with parchment paper.
- Place the salmon filet skin-side down on the baking sheet, brush with 1 Tbsp cooking oil and season with salt and black pepper.
- Bake uncovered for 10-15 min, depending on the thickness, just until cooked through.
- Discard the salmon skin, flake the meat with two forks. Remove any bones, and allow to cool.
- While the salmon cools, heat a medium skillet over medium heat.
- Add 1 Tbsp cooking oil, 1 Tbsp butter and the finely diced onion and bell pepper. Cook and stir occasionally until softened about 3-5 minutes, then remove from heat.
- In a medium mixing bowl, combine the cooled flaked salmon, cooked onion and bell pepper, Panko bread crumbs, egg yolk, mayo, Worcestershire sauce, garlic salt, and 1/8 tsp black pepper. Stir to combine.
- Form into 2 round patties about 1/2" thick. They will be very wet and loose.
- In the same frying pan, heat 1 Tbsp cooking oil and 1 Tbsp butter over medium heat.
- Carefully move the salmon cakes into the hot oil. Use a spatula or fork to press it back together if needed. Cook about 4-6 min per side or until golden brown and cooked through. If salmon patties brown too quickly, reduce the heat.
- Remove the salmon burgers to a paper-towel lined plate to drain.
- Place the lettuce leaves on buns, add salmon burgers, Ranch cucumber sauce, and top with the second half of the bun.
Recommended Products
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 698Total Fat: 43gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 167mgSodium: 1037mgCarbohydrates: 50gFiber: 3gSugar: 9gProtein: 27g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.



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