Salmon Burgers
Prep time: 45 mins
Cook time: 15 mins
Total time: 1 hour
  • 1 lb fresh boneless, skinless salmon fillet
  • 1 tbsp dijon mustard
  • 1 tbsp mayonaise
  • 1 tbsp lemon juice
  • ⅛ tsp cayenne pepper
  • ¼ tsp black pepper
  • ¼ tsp salt
  • 1 cup Panko breadcrumbs
  • Olive oil
  1. Line a baking sheet with parchment paper and grease by brushing olive oil over the top. Set aside.
  2. Chop the salmon fillet into ¼ and ¾ portions. Chop the ¾ portion of the fillet into very small, bite-sized pieces using a very sharp knife and add to a large mixing bowl. Roughly chop the ¼ portion and add to a blender or food processor.
  3. Add the mustard, mayo, lemon juice, peppers and salt to the blender and pulse a few times until you get an even paste.
  4. Use a spatula to transfer the paste to the rest of the chopped salmon and mix until well combined.
  5. Use your hands to form 4 patties and place onto the baking sheet. Chill for 30 minutes in the refrigerator.
  6. Heat the olive oil in a cast iron skillet over medium heat.
  7. Coat each salmon burger patty with Panko breadcrumbs and transfer to the skillet to cook, about 4 minutes on each side. Check the middle with a thermometer or knife to ensure they are done (you can transfer them to an oven and broil to finish baking too).
Makes 4 patties
Recipe by My San Francisco Kitchen at