Salmon Burgers

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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Yield: Serves 2

Easy Salmon Burgers

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

These easy salmon burgers with creamy ranch cucumber sauce are a refreshing delicious alternative to the traditional beef burger.

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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

1. Preheat the oven to 425 degrees F.
2. In a small bowl, combine the sour cream, mayonnaise, ranch salad dressing, and finely diced cucumber. Set aside in the refrigerator.
3. Line a rimmed baking sheet with parchment paper.
4. Place the salmon filet skin-side down on the baking sheet, brush with 1 Tbsp cooking oil and season with salt and black pepper.
5. Bake uncovered for 10-15 min, depending on the thickness, just until cooked through.
6. Discard the salmon skin, flake the meat with two forks. Remove any bones, and allow to cool.
7. While the salmon cools, heat a medium skillet over medium heat.
8. 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.
9. 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.
10. Form into 2 round patties about 1/2" thick. They will be very wet and loose.
11. In the same frying pan, heat 1 Tbsp cooking oil and 1 Tbsp butter over medium heat.
12. 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.
13. Remove the salmon burgers to a paper-towel lined plate to drain.
14. Place the lettuce leaves on buns, add salmon burgers, Ranch cucumber sauce, and top with the second half of the bun.

Recommended Products

As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.

• 
  Party Bargains Parchment Paper | Size: 12 x 50
• 
  Zacfton Baking Sheet Stainless Steel Dishwasher Safe (10inch)

Nutrition Information:

Yield:

2

Serving Size:

1
Amount 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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