This Grilled Salmon Burger Recipe is full of healthy fats and tons of taste. Use fresh salmon, a tasty blackening seasoning, and some delicious avocado crema to make the BEST burgers ever!
Course Main Dish
Cuisine American
Keyword Avocado Crema, blackened salmon burgers
Prep Time 20 minutesminutes
Cook Time 12 minutesminutes
Total Time 32 minutesminutes
Servings 4burgers
Calories 465kcal
Author Sue Ringsdorf
Ingredients
For the salmon burgers:
20oz.fresh salmon fillet
1/2cuppanko breadcrumbs
1Tablespoonparmesan cheese
1largeegg
2Tablespoonsolive oil- or more as needed, for cooking
hamburger buns of your choice- use my Whole Wheat Honey Bread for homemade version, or use store-bought
tomato slices- to serve
For the blackened seasoning:
1Tablespoonpaprika
1Tablespoonbrown sugar
1teaspoongarlic powder
1/2teaspoononion powder
1/2teaspooncumin
1/2teaspoonred pepper flakes
1/2teaspooncayenne pepper- more or less, depending if you like spicy
1teaspoonkosher salt
For the Crema:
1largeavocado
1/2cupsour cream light- or you can use plain Greek yogurt
2Tablespoonscilantro
1/2teaspoongarlic salt
1mediumlime- freshly squeezed
Instructions
For the salmon:
Take the salmon, place in a food processor, along with Panko crumbs, parmesan cheese, and the egg, and pulse until it resembles ground meat. Form into four patties, and refrigerate until ready to cook.
Prep the blackened seasoning by mixing together the spices - the paprika, brown sugar, garlic powder, onion powder, cumin, red pepper flakes, cayenne, salt and pepper. Press the mixture onto both sides of the salmon.Heat one tablespoon of olive oil in a large cast iron skillet over medium-high heat. Gently place two patties in skillet, and cook for about 2-3 minutes before flipping. Cook another 2-3 minutes. Then repeat process for remaining two patties.
For the Avocado Crema:
Using a food processor, combine the avocado, sour cream (or yogurt), cilantro, garlic salt, and the juice of one lime. Pulse until creamy. (This shouldn't be prepared more than a half hour in advance.)
To serve:
To serve, warm up hamburger buns, add tomato slices, salmon patties, and then follow with a scoop of Avocado Crema. You can also dip the burgers in the Avocado Crema! Enjoy!
Notes
These burgers cook very quickly. I like to make them inside using my cast iron skillet, but you could make them on the grill too. Just brush both sides of patties with olive oil, and be gentle!
Make up a large batch of the blackening seasoning and store in a mason jar. You'll be surprised how much you use it.
Don't make the Avocado Crema too far in advance, for best results. Leftovers can be stored in the refrigerator, covering tightly with cling wrap.
If you are a bread maker (or want to be!) try making some homemade hamburger buns using my Whole Wheat Honey Bread recipe on the blog. I keep a stock of these in my freezer.