Do not overcook! Please check our privacy and disclosure policy. For the Salmon Patties: In a medium bowl, combine salmon, herbs, coriander seed, and ginger. Brush the salmon burger … Stir well and reserve in the refrigerator. We’re using a little mustard, hot sauce, a kick with horseradish, and cajun seasonings. Do you have some places you can easily find wild caught salmon? Perfectly juicy, crisp-skinned white meat and stuffing with all the flavor, sized to feed a smaller gathering. It’s juicy, meaty, hearty, and it’s all salmon, baby – minus the 5% breadcrumbs and veggies we stick in there to make these burgers 100% delicious. So happy to hear they were a hit! what brand of cajun seasoning did u use? Refrigerate for an hour. And now about that salmon. Last week I was scarfing down one of my all-time favorite burgers that come topped with a fresh mango habanero salsa thingamajig on top. And so I began testing a few variations of the recipe. Learn more on our Terms of Use page. Instead of filling my burgers with tons of ground beef and mountains of cheese, we’re swapping out the beef for delicious and protein-rich salmon. Made this last night and it was phenomenal. I’d LOVE it if you could take a second to rate this recipe and leave a comment below. Cook salmon patties until golden brown, 4 to 6 … Rinse the lettuce and shake dry. In the meantime, prepare the vegetable remoulade by combining all the ingredients together in a large bowl. Mayo is totally the equivalent of ‘bling’ to the food world. When the resting time is over for the salmon patties, preheat the barbecue grill at high heat. Marzia, this recipe is Uh-maz-ing!!!! *double hands raised* Well not this one! This burger has all the works! Some comments may be held for manual review. Set aside. These fresh salmon cakes got me all like ???. The panko provides a delicious crust to the delicate salmon. I like mine fully cooked without being dry so I feel for firmness as an indicator. I don't like maynoise anyway and the grated carrots and other ingredients make this recipe sweet & spicy... full of flavor! And sure, I serve them on challah buns but if you’re getting your summer bod on, these salmon burgers would be just as delicious on a bed of greens. But if you really must know, it’s cajun-style salmon patties loaded with teeny tiny capers, sautéed shallots, garlic and a little panko breadcrumb to hold it all together. Obvi this was one unforgettable burger! My salmon burgers have *just* enough breading to hold them together and to make sure that these patties are anything but dry, mayonnaise. The ginger and the remoulade are great additions to the burger. Cut the rolls in half and distribute the lettuce leaves on top of the bottom half. . Form 4 salmon patties with your hands and transfer them to a plate. Place each patty in the bowl of bread crumbs, use your hands to sprinkle more bread crumbs on top, then press down gently to make bread crumbs adhere to the bottom side. Does it really matter what’s inside? Just. I would add 1 teaspoon, taste and adjust to preference. We may earn a commission on purchases, as described in our affiliate policy. Salmon Burgers with Cajun Remoulade Sauce. Stir well and reserve in the refrigerator. Add the salmon to a food processor and pulse 2-3 times or until the salmon is well chopped and slightly sticky. Most salmon burgers fail to deliver on their promise, but not these: These are tender and juicy with a crispy, crunchy exterior that yields to medium-rare, deliciously seasoned interior. Divided the mix into smaller patties. My version of salmon burgers consists of salmon patties made from fresh salmon, mayo, dijon mustard, bread crumbs, dill, parsley, cajun seasoning, garlic powder, onion powder and Worcestershire sauce. Smear an even layer of rémoulade on the top and bottom halves of each bun. This delicious salmon burger with cabbage slaw and remoulade recipe is highly satisfying compared to the more spongy varieties of fish burgers out there. Lastly, they’re served on toasted brioche buns with lettuce, tomato and homemade remoulade. I wanted to make the burgers easy to make for everyone and salmon was the perfect way to do it. Post whatever you want, just keep it seriously about eats, seriously. Season with salt and pepper. Add a rating: Comments can take a minute to appear—please be patient! Heat a large non-stick skillet over medium-high heat. Get these ingredients for curbside pickup or delivery! Hubby went nuts over it. Rinse the tomatoes, remove the stems and cut into 8 slices. Serve the burgers in burger buns with your favorite fixings and the cajun remoulade sauce OR over a bed of greens for a fresco style burger! Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. Carefully lower salmon patties into the oil and cook, turning once or twice, until lightly browned on both sides and medium-rare within (about 115 to 120°F on an instant-read thermometer), about 10 minutes; adjust heat as necessary to keep things sizzling without scorching the bread crumbs. I highly, highly recommend using fresh, wild-caught salmon for this recipe. Transfer patties to a paper towel-lined tray and sprinkle lightly with kosher salt. Homemade fresh salmon burgers topped with a slightly spicy cajun style remoulade sauce. Hand-chopping the salmon is better than a food processor, ensuring you don't over-mix the fish into a tight, spongy texture. Drizzle with just enough olive oil to coat and sprinkle with lemon juice to taste. 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