Grilled Salmon Burgers

This is a crazy good alternative to beef and turkey burgers! Make these salmon burgers ahead of time and refrigerate them up to 8 hours for simple meal prep. Sprinkle with fresh dill and cilantro for tangy seasoning! They’re great with sweet potato fries.

Homemade salmon burgers are delicious and very easy to prepare using fresh salmon, fresh onion, red bell pepper, lemon juice and ingredients you likely already have on hand in your pantry.

Skip the bun and serve over a Napa cabbage leaf, with sliced tomato and you’ll get all the delicious salmon flavor with a bit of crunch from the lettuce.

 Serve with a zesty lemon-chive aioli sauce for a bright flavor addition that ties the burger and toppings together.

If you finely grind part of the salmon, it will bind the rest, which can be coarsely chopped to retain its moisture during cooking.  Be sure that you don’t over-process the fish or it will turn to paste and be impossible to shape. If you don’t have a food processor, salmon is easy to chop by hand; to make it even easier, put the salmon in the freezer for 10 minutes before chopping.

The only real trick is to avoid overcooking. Whether you sauté, broil or grill this burger, it’s best when the center remains the color of … salmon. Three to four minutes a side usually does the trick.

Take advantage of sales on salmon and red bell peppers at Safeway this week to prepare these delicious salmon burgers – Atlantic salmon fillets are just $6.97/lb. and red bell peppers are on sale for $1.00 each.

Grilled Salmon Burgers Recipe

Ingredients

• 1/2 small red onion, cut into 1-inch pieces
• 1/2 red bell pepper, cut into 1-inch pieces
• 1 lb skinless salmon portions, cut into 1-inch chunks
• 1/4 cup panko bread crumbs
• 1 egg
• 1 Tbs each lemon juice and zest
• 1 Tbs Dijon mustard
• 1 tsp kosher salt
• 1/4 tsp black pepper

Lemon Chive Aioli

• 1/4 cup plain Greek yogurt
• 1/4 cup mayonnaise with olive oil
• 1 tsp fresh lemon juice
• 1/4 cup fresh minced chives (tip-cut with kitchen shears)
• sriracha sauce to taste
• salt and pepper to taste

Optional

• Napa Cabbage leaves
• tomato slices

Directions:

1. Preheat grill to medium (375º- 425º). In a food processor, add red onion and bell pepper. Pulse 2-3 times to a coarse chop. Add salmon, panko, egg, lemon juice and zest, mustard, salt and pepper. Pulse about 8 – 10 times or until ingredients are fully incorporated. Salmon should not be too finely chopped.

2. Divide and shape into four equal-size patties (about 1 inch thick). Let rest 5 minutes. Place on grill and cook 4 minutes then flip. Grill 3-4 more minutes. Remove from grill, tent with aluminum foil and let rest 5 minutes.

3. To serve, place salmon patty on a Napa Cabbage leaf. Top with tomato slice, dollop of chive aioli and a second cabbage leaf.

For the chive aioli, in a medium bowl combine Greek yogurt, mayonnaise, lemon, chive, and sriracha. Season with salt and pepper to taste

Watch a video of how to prepare this delicious grilled salmon burger here:

Salmon Burger

This is a crazy good alternative to beef and turkey burgers! Make these salmon burgers ahead of time and refrigerate them up to 8 hours for simple meal prep. Sprinkle with fresh dill and cilantro for tangy seasoning! They’re great with sweet potato fries.

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Course: Main Course

Cuisine: American

Keyword: salmon burger

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 4 servings

Calories:

Author: Safeway

Ingredients

• 1/2 small red onion cut into 1-inch pieces
• 1/2 red bell pepper cut into 1-inch pieces
• 1 lb skinless salmon portions cut into 1-inch chunks
• 1/4 cup panko bread crumbs
• 1 egg
• 1 Tbs each lemon juice and zest
• 1 Tbs Dijon mustard
• 1 tsp kosher salt
• 1/4 tsp black pepper

Lemon Chive Aioli

• 1/4 cup plain Greek yogurt
• 1/4 cup mayonnaise with olive oil
• 1 tsp fresh lemon juice
• 1/4 cup fresh minced chives tip-cut with kitchen shears
• sriracha sauce to taste
• salt and pepper to taste

Optional

• Napa Cabbage leaves
• tomato slices

Instructions

• Preheat grill to medium (375º- 425º). In a food processor, add red onion and bell pepper. Pulse 2-3 times to a coarse chop. Add salmon, panko, egg, lemon juice and zest, mustard, salt and pepper. Pulse about 8 - 10 times or until ingredients are fully incorporated. Salmon should not be too finely chopped.
• Divide and shape into four equal-size patties (about 1 inch thick). Let rest 5 minutes. Place on grill and cook 4 minutes then flip. Grill 3-4 more minutes. Remove from grill, tent with aluminum foil and let rest 5 minutes.
• To serve, place salmon patty on a Napa Cabbage leaf. Top with tomato slice, dollop of chive aioli and a second cabbage leaf.
• For the chive aioli, in a medium bowl combine Greek yogurt, mayonnaise, lemon, chive, and sriracha. Season with salt and pepper to taste

Thanks to our friends at Safeway for letting us share this recipe and video with you.

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