Spiced Salmon Burgers
These Spiced Salmon Burgers are packed with fresh herbs, a touch of heat from jalapeño, and just the right amount of crunch from panko, all topped with creamy avocado, tangy pickled red onions, and a bold harissa mayo. They’re easy to make, full of flavor, and perfect for a fresh take on burger night!
Servings: 6 servings
Ingredients
- 2 pounds salmon skinned and deboned
- 1 cup green onion thinly sliced
- ¼ cup cilantro finely chopped
- ¼ cup parsley finely chopped
- 1 teaspoon chopped jalapeño plus more if you want more heat
- 2 eggs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 cup panko bread crumbs
Toppings
- 6 brioche buns
- 2 avocados sliced
- Pickled red onions
Harissa Mayo
- 3 tablespoons Mayonnaise
- 4 teaspoons harissa paste
- 1 clove of garlic
- ½ lemon zested and juiced
Instructions
For the the Harissa Mayo:
- In a small bowl, mix together the mayonnaise, harissa paste, minced garlic, lemon zest, and lemon juice. Taste and adjust the seasoning as needed. Set aside.
For the Burgers
- Using a sharp knife, finely dice the salmon until it reaches a coarse tartare-like texture. Transfer to a large mixing bowl.
- Add the green onions, cilantro, parsley, jalapeño, eggs, olive oil, and salt to the bowl with the salmon. Gently mix until combined. Sprinkle in the panko and fold it in until just incorporated. Be careful not to overmix.
- Divide the mixture into 6 equal portions and shape them into patties. If time allows, chill the patties in the fridge for 15–20 minutes to help them hold their shape.
- Heat a grill pan or cast-iron skillet over medium heat. Lightly grease with olive oil if needed. Cook the patties for about 4 minutes per side, or until golden brown and cooked through.
- Spread a generous amount of harissa mayo on the bottom half of each brioche bun. Place a salmon patty on top, then layer with sliced avocado and pickled red onions. Finish with the top bun. Serve immediately and enjoy!
Notes
Hot tips: if you want to use frozen salmon, be my guest! Just make sure to thaw it completely and pat it dry before chopping.
Nutrition
Calories: 464kcal | Carbohydrates: 16g | Protein: 35g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 141mg | Sodium: 647mg | Potassium: 1199mg | Fiber: 6g | Sugar: 2g | Vitamin A: 697IU | Vitamin C: 20mg | Calcium: 73mg | Iron: 3mg