Salmon Burgers with Lemon Basil Mayo

A lemony mayo sauce for salmon burgers takes these to the next level. I am not a big fish eater, but my family is, so I had to find a way to serve fish we all liked. These salmon burgers were the perfect solution for us! Serve on hamburger buns with your preferred garnish (lettuce, tomato, onion, etc.).

Prep Time:

25 mins

Cook Time:

10 mins

Total Time:

35 mins

Yield:

8 burgers

Servings:

Ingredients

2 pounds salmon, finely diced
1 small yellow onion, finely diced
1 green bell pepper, finely diced
¾ cup panko bread crumbs
1 large egg, beaten
5 cloves garlic, minced, divided
1 tablespoon soy sauce
2 teaspoon lemon juice, divided
½ teaspoon salt
1 cup mayonnaise
1 teaspoon dried basil
1 teaspoon Dijon mustard
½ teaspoon lemon pepper

Directions

Step 1
Combine salmon, onion, bell pepper, bread crumbs, beaten egg, 3 cloves garlic, soy sauce, 1 teaspoon lemon juice, and salt in a large bowl; mix until evenly blended. Shape salmon mixture into 8 equal patties.

Step 2
Heat a large nonstick skillet over medium-high heat. Cook salmon patties in the hot skillet until golden brown, 4 to 6 minutes per side.

Step 3
Whisk together mayonnaise, remaining 2 cloves garlic, remaining 1 teaspoon lemon juice, basil, Dijon mustard, and lemon pepper in a medium bowl until well mixed. Serve mayonnaise mixture with salmon patties.

Cook?s Note

You can use tartar sauce instead of mayo.I usually freeze 1/2 of the salmon mixture to thaw and serve later since there are only three of us.If you prefer to use a grill, I recommend placing a sheet of aluminum foil over the grate and spraying it with cooking spray so the fish doesn't stick and the patties don't fall apart.

Nutrition Facts (per serving)

427

Calories

34g

Fat

11g

Carbs

22g

Protein

Nutrition Facts
Servings Per Recipe 8
Calories 427
% Daily Value *
Total Fat34g	43%
Saturated Fat6g	29%
Cholesterol90mg	30%
Sodium572mg	25%
Total Carbohydrate11g	4%
Dietary Fiber1g	2%
Total Sugars1g
Protein22g
Vitamin C17mg	86%
Calcium30mg	2%
Iron1mg	4%
Potassium411mg	9%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

source by allrecipe

Tags:

- by: Kb1
- 12 years ago
I cannot rate the salmon burger as I only made the lemon basil mayo and served it on turkey burgers. The lemon basil mayo is very delicious. It would be good on chicken burgers, veggie burgers and poultry based sandwiches. Delicious. Will make it again.
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- by: Nursecarla
- 12 years ago
Super yummy! We substituted yellow bell pepper for green, and next time I will use less onion. Definitely will use the sauce again, for turkey burgers.
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- by: Rashell12
- 12 years ago
7/9/12: Have yet to make the Salmon Burgers, but the Lemon Basil Mayo is great (used Kraft Light Mayo and followed recipe exactly)! Right now I’m using them for ready-made Salmon burgers (which was why I was looking for what to top them with when I found this recipe) and will use them for turkey burgers which we eat quite a bit of. When I get the time (and courage) to make the Salmon burgers, I’ll let you know how they turn out.
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- by: Suzek
- 12 years ago
This was delicious! I made it last week, and today my son asked if I would make some more of the mayonnaise. Turns out he had been using it on his roast beef sandwiches all week! Naturally, I quickly made up another batch.
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- by: Toni
- 12 years ago
Tried the Lemon Basil Mayo tonight on my salmon burger and enjoyed it very much. Saved the rest for the week. I used lime as I didn’t have any lemon juice and was skimpy with the lemon pepper as I could always add more if I wanted. So really it is Lime Basil Mayo for me.
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- by: Michael
- 12 years ago
Very good taste. Difficult to keep together in the pan
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- by: Nichole Farrow
- 11 years ago
This recipe ROCKS! I made a couple of alterations:

I used standard bread crumbs instead of panko which worked out just fine. I also used my cuisinart griller to grill them in olive oil first, then I stuck them in the oven for 10 minutes to finish. For the mayo, I added fresh chopped cilantro, used regular mustard (just as good), and fresh ground pepper instead of lemon pepper.

I also made my own “focaccia” buns by using two one inch pieces of french bread and covering them with a butter sauce I made out of

2 tablespoons butter
1/2 sprig of fresh chopped rosemary
1/2 tbs dried onion

I used my griller for the bread as well and it was PERFECT for the salmon! Delicioso!!
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- by: Homechef
- 11 years ago
This turned out to be crispy on the outside, savory on the inside, and a delicious salmon burger. The aoli was a great compliment to this burger, and I made mine to look just like the one in the picture. Quick tip for this recipe. When done making each patty, lightly coat each side in flour. Put in freezer for about 10 minutes prior to frying. This, along with the egg, helps it stay together and not stick to spatula when placing in pan.
Addt’l tip: I made a simpler version for my wife, who doesn’t like onion or green pepper. I replaced these with onion powder and paprika, still turned out great for her patties.
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- by: Pamnola
- 10 years ago
Very good taste and a great way to use salmon. I froze the extra burgers to take out for a quick dinner. One thing I did change was instead of basil I added a couple of Tbl. of chopped fresh cilantro to the fish mixture and to the mayo as well. It’s a personal preference as I love cilantro.
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- by: Bren
- 8 years ago
Excellent!!! I’ve made a lot of salmon burgers and this recipe is by far the best. Well seasoned and the ingredients compliment each other. I cooked them for exactly five minutes per side and the result was a crispy exterior and a creamy interior. I didn’t have an issue with the patties breaking but like all salmon burgers, one has to be gentle. The aoli was great but a little goes a long way. Great recipe, thanks for sharing.
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- by: Bdylan
- 7 years ago
Delicious.
Put the patties on tin foil on the barbecue grill- prevented them from falling apart.
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- by: Belleislebabe
- 5 years ago
We absolutely love these. Didn?t change a thing and love, love the sauce for them!
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- by: Msmcnew
- 2 years ago
Simple and delicious as is!
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