Lemon Dijon Salmon Burgers
Our friendly neighborhood fishmonger will gladly remove the skin for you, but you can do it at home with a sharp knife. An hour in the fridge will further firm up the salmon, creating a more uniform grind. Grind the salmon very finely, since it will improve the texture of the burger. You want the salmon to bind together while cooking, so it's important to mix the ingredients thoroughly. I use almond flour because it has a nice nutty flavor that pairs well with the salmon, but you can use any kind of flour you like. Form the patties gently, being careful not to overwork the mixture. Overworking the mixture will make the burgers tough. Cook the burgers over medium heat so that they cook evenly through without burning the outside. Serve the salmon burgers with your favorite toppings. I like to serve them with tartar sauce, lemon wedges, and arugula.
In the annals of culinary history, the salmon burger is a relative newcomer, a product of the late 20th century's embrace of all things seafood. But in that short time, it has become a beloved classic, a testament to the versatility of salmon and the enduring appeal of the burger. The first salmon burgers were likely created by resourceful cooks who were looking for a way to use up leftover salmon. But it wasn't long before chefs began to experiment with different ingredients and techniques, and the salmon burger quickly evolved into a dish that could stand on its own merits. Today, salmon burgers are enjoyed by people all over the world. They are a popular choice for summer cookouts, but they can also be served indoors year-round. And while there are many different ways to make a salmon burger, the basic ingredients are always the same: salmon, breadcrumbs, and eggs. Our recipe for Lemon Dijon Salmon Burgers is a simple but flavorful take on this classic dish. We use fresh salmon, almond flour, Dijon mustard, lemon juice, garlic powder, black pepper, and sea salt. The result is a burger that is moist, flavorful, and packed with protein.
Lemon Dijon Salmon Burgers Lemon Dijon Salmon Burgers Lemon Dijon Salmon Burgers Lemon Dijon Salmon Burgers
Prep time: 15 | Cook time: 10 | Serves: 4
Ingredients
  • 1 lb fresh salmon fillet, skin removed
  • 2 tbsp almond flour
  • 1 egg
  • 2 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/4 tsp sea salt
  • 2 tbsp olive oil
Instructions
  1. Cut the salmon into small chunks.
  2. In a food processor, pulse the salmon until finely chopped.
  3. Transfer the salmon to a mixing bowl and add almond flour, egg, Dijon mustard, lemon juice, garlic powder, black pepper, and sea salt. Mix well.
  4. Divide the mixture into 4 equal portions and form into burger patties.
  5. Heat olive oil in a skillet over medium heat.
  6. Cook the salmon burgers for 4-5 minutes on each side, or until cooked through.
  7. Serve the salmon burgers with your favorite toppings.
Why It Works
  • The combination of almond flour and egg helps to bind the salmon together, creating a burger that is moist and holds its shape well.
  • Dijon mustard adds a tangy flavor to the burgers, while lemon juice brightens them up.
  • Garlic powder and black pepper add depth of flavor to the burgers.
  • Cooking the burgers over medium heat helps to ensure that they cook evenly through without burning the outside.