Pan-Seared Salmon Burgers
Healthy and delicious Salmon Burgers are pan-seared, meaning they're crispy on the outside and ready in under 20 minutes! They can easily be made gluten free, and they make for a delicious lunch or dinner recipe.
Servings: 5 burgers
- 4 salmon fillets skins removed
- 2 garlic cloves
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp smoked paprika
- 1/4 tsp black pepper
- 1/3 cup panko breadcrumbs gluten free
- 1/4 cup parmesan cheese freshly grated
for the aioli:
- 2 tbsp olive oil
- 2 garlic cloves minced
- 1/2 cup mayonnaise
Place garlic in a food processor in pulse; then, add the salmon to combine and pour ground up salmon into a large bowl.
Add garlic powder, paprika, onion powder, salt, pepper, breadcrumbs, and cheese and stir to combine.
Use your hands to form mixture into burgers, placing them on a plate.
Then, heat a large skillet (I used my cast iron) over medium high heat with olive oil--at least 3 tbsp--and wait a minute or so before adding in the burgers. You may need to do this in two rounds depending on how many burgers fit in your skillet. Cover the skillet with a lid and cook burgers for 3-4 minutes per side.
For the aioli: Place mayo in a bowl and set aside; then, heat olive oil in a skillet and add the garlic. Cook garlic until it turns slightly golden, then pour garlic and olive oil into the bowl with the mayo; stir to combine.
Assemble burgers the way you would a normal burger with plenty of garlic aioli.
*Calories are an estimation and are per burger
To freeze: form salmon into burgers, then individually wrap them in plastic wrap and place them in an air-tight container for up to 3 months. Thaw burgers in refrigerator for 24 hours before you want to fry them.
Calories: 234kcal | Carbohydrates: 4g | Protein: 30g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 78mg | Sodium: 403mg | Potassium: 682mg | Fiber: 1g | Sugar: 1g | Vitamin A: 143IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg