Salmon Burger – Spend money

This salmon burger recipe turns salmon fillets into delicious pie, the perfect rice for the whole year! Roll them softly with the tartar sauce.

- These burgers use fresh or frozen salmon fillets. If you have canned salmon, try these salmon pies.
- Grinding some salmon with a food processor helps the pie stick together without much stuffing.
- When forming a pie, wet your hands with a little water so the mixture doesn’t stick to your hands.
- Don’t skip the cool time; it helps the pie together.
- Burger pies can be prepared and refrigerated until one day in advance.
Salmon Burger Ingredient Tips
- salmon: Fresh salmon or frozen filet is perfect for salmon burgers. Canned salmon also works well, but check for small “needle bones” and drain thoroughly.
- Bread crumbs: I use breadcrumbs in this recipe to help tie the ingredients together. Use regular or seasoned Panko bread crumbs or make your own.
- Seasoning: I season these salmon burgers with the first mustard, a little lemon juice, Old Bay seasoning and garlic powder. You can add your favorite herbs and spices to the mixture.




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- Add diced red bells or chopped zucchini to give color and extra moisture.
- Add some fresh dill or other herbs, lemon pepper seasoning, and even lemon zest.
Provide advice
Store salmon burgers
Separate the remaining salmon burgers from the bread in the container covered in the refrigerator for 2 days. Reheat them in the microwave and re-add them to the dry wok or reheat them in an air fryer.
After cooling, freeze the salmon burger between the parchment paper in the zipper bag for up to 3 months.
It’s salmon in summer!
Did you make these salmon burgers? Leave us a rating and comment below.


Salmon Burger
Craving for a delicious meal, the salmon burger is ideal.

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Cut the salmon into 1/4-inch pieces. ⅓ Place part of the salmon in a food processing bowl with mustard sauce, lemon juice, Laowan seasoning and garlic powder. Pulse until mixed, almost smooth, well mixed.
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Transfer the salmon mixture to a medium bowl. Add the remaining chopped salmon, bread crumbs, parsley, salt and pepper. Mix gently to combine.
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Wet your hands with water and gently form the salmon into four widths 4 inches wide. Place the pie on a plate and refrigerate for at least 30 minutes.
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Heat olive oil in a large nonstick pan over medium heat. Add the pie and cook for 3 to 4 minutes on each side or until golden brown.
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To serve, put tartar sauce, lettuce and salmon pie on each bread.
Reheat in a frying pan or fryer on the stovetop.
Calories: 440 | carbohydrate: 32g | protein: 29g | Fatty: twenty oneg | Saturated fat: 3g | Polyunsaturated fat: 7g | Monounsaturated fat: 9g | cholesterol: 64mg | sodium: 621mg | Potassium: 737mg | fiber: 2g | sugar: 5g | Vitamin A: 1263IU | Vitamin C: 6mg | calcium: 115mg | iron: 4mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
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