Spicy Salmon Burgers Recipe Is High-Protein & Packed With Flavor (20 Minutes) by Elisa Schmitz
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I love exploring new ways to make creative salmon dinner recipes. Salmon is so versatile and so easy to cook that it's become a staple in our house. In fact, I'd go so far as to say salmon is the new chicken!
Take this easy salmon burger recipe, for example. I wasn't sure that salmon could be used to make burgers, but then I thought, why not try? I'm glad I did because this spicy salmon burger recipe turned out deliciously, and ready in only about 20 minutes!
This quick high-protein dinner recipe uses fresh salmon to make burgers that are nutritious and hold together without breadcrumbs, so they are gluten-free. Here's the shopping list for this easy seafood dinner: fresh salmon (read about the health benefits of salmon), red pepper, yellow pepper (read about the health benefits of peppers), jalapeno pepper, onion, cilantro or parsley, plain Greek yogurt (yogurt is loaded with health benefits), ground ginger and olive oil.
Cooking Tips
- I used fresh salmon for this recipe (not sure if canned salmon would work as well).
- I prefer to squeeze my own fresh lemon juice, but you could use bottled lemon juice if needed.
- I pan-fried these burgers, but you could also try to make them on the grill as long as the grill is very well oiled to prevent sticking (the burgers would likely break apart if they get stuck). To ensure they don't stick, you could spray some aluminum foil with cooking spray and place the burgers on the foil on the grill.
- If you like additional spice, feel free to add a 1/2 teaspoon red pepper flakes, if desired.
- Because you refrigerate the burgers for at least 30 minutes or overnight, this is a great recipe to prepare in advance.
You can serve these burgers on their own or on top of toasted bread or buns, if desired. Feel free to top them with lettuce or spinach and tomato, or your favorite seafood spread. Serve with a salad or a side of vegetables (I served them with fresh corn on the cob).
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
- 1 1/4 pounds boneless/skinless salmon filet
- 1/2 cup red pepper, chopped
- 1/2 cup yellow pepper, chopped
- 1/4 cup jalapeno pepper, chopped
- 1/4 cup onion, chopped
- 3 tablespoons chopped fresh cilantro or parsley (or a mix)
- 2 tablespoons nonfat plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground ginger
- 1 - 2 tablespoons olive oil
- 1/2 teaspoon crushed red pepper flakes, if desired for additional heat (optional)
For Serving (Optional)
- toasted bread or buns
- lettuce or spinach
- sliced tomato
Here's how you make it:
- On a cutting board with a chef knife, dice the salmon into very small pieces, about 1/4-inch each. Place the diced salmon into a large mixing bowl. Add the peppers, onion, herbs, Greek yogurt, lemon juice and ginger. Season with salt and pepper, to taste. Using a large fork, mix thoroughly until combined. Using your hands, divide the mixture into four sections and form each into a patty that is about 1-inch thick. Keep squeezing and shaping until they hold together. Refrigerate the burgers for at least 30 minutes or overnight (this is a great recipe to prepare in advance).
- Heat a nonstick skillet over medium heat. Add 1 to 2 tablespoons of olive oil. Once the oil is hot, lower the salmon burgers into it. Cook on the first side for about 5 minutes.
- Gently flip burgers and cook on the second side for another five minutes, or until burgers register 145 degrees F on a food thermometer.
- Serve immediately on their own, or on buns or toasted bread. Top with lettuce or baby spinach and tomato, if desired, or your favorite seafood spread. Store leftovers in airtight storage containers in the fridge for up to two days. Reheat burgers in a nonstick skillet over low heat. These burgers can be frozen for up to three months.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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