10 MINUTES
This recipe for salmon burgers is an award show sweep. Made with fresh salmon and without added breadcrumbs or eggs, these burgers let the salmon steal the show in every category.
My gripe with most fresh salmon burger recipes is that they use binders (like breadcrumbs or mayo) to hold the fish together. You lose the purity of the salmon’s fresh flavor. But, when you want a full-on 100% salmon, with nothing in the way, skip the binders, use fresh fish, and let the fish shine!
When you are taking the time and money to cook a recipe with fresh salmon, you want to make the most of it. Instead of breadcrumbs, eggs, or mayo to bind the burgers, I use a little marinade of lime and a touch of Greek yogurt.
These burgers are light, tender, and moist. The taste truly is all about the salmon itself. Rich in Omega-3s and vitamin-B, salmon burgers are healthy and light alternatives to add to your burger repertoire. These healthy salmon burgers are easy and a total crowd-pleaser.
My gripe with most fresh salmon burger recipes is that they use binders (like breadcrumbs or mayo) to hold the fish together. You lose the purity of the salmon’s fresh flavor. But, when you want a full-on 100% salmon, with nothing in the way, skip the binders, use fresh fish, and let the fish shine!
When you are taking the time and money to cook a recipe with fresh salmon, you want to make the most of it. Instead of breadcrumbs, eggs, or mayo to bind the burgers, I use a little marinade of lime and a touch of Greek yogurt.
These burgers are light, tender, and moist. The taste truly is all about the salmon itself. Rich in Omega-3s and vitamin-B, salmon burgers are healthy and light alternatives to add to your burger repertoire. These healthy salmon burgers are easy and a total crowd-pleaser.
Here are ingredients for the 4-serving recipe:
4 buns
400 g fresh salmon fillet
150 g Greek yogurt
1 avocado
4 shallots
50 g honey
1 tablespoon white wine vinegar
1 lime fruit
EVO oil
salt and pepper
- Cut by hand the salmon fillet. Spread it out flat on a plate and season it with salt and pepper. Toss together gently. Add lime juice, then mix again. Let it rest for 30 minutes
- Divide the mixture into four and lightly toss from hand to hand forming balls, each about the size of a tennis ball. Set in the palm of your hand and gently squeeze down to flatten into patties about 3 cm thick. Put on a plate, and keep aside
- Heat a non-stick grill pan very well, and split the buns open. Once the grill is very hot, place the buns cut side down on it. Grill until the bread is light golden brown, for about 10 seconds
- Prepare the homemade lime-flavored Greek yogurt: grate the lime zest. Mix it in the bowl with EVO oil. Add a pinch of salt, mix well
- Then, prepare the caralized shallots: start by cutting them into slices not too thin. Place them in a pan with 3 tablespoons of EVO oil and let them braise until golden
- Add honey and, as soon as you see onions caramelizing, pour the vinegar, too. Season with salt and freshly ground pepper and let them to cook over medium heat
- Once the grill pan is very hot, place salmon hamburgers on it. If you like the inside to remain rosy and not dry, cook them for 4-5 minutes at most
- A few moments before removing salmon burgers from the heat, start preparing the buns: spread the Greek-yogurt sauce on buns bottom half. Add sliced avocado
- Once cooked, place hamburgers on top of the avocado. Overlay with caramelized shallots. Serve immediately!!!
Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.
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