When the summer sun is brightly making itself known, it can become cliche to consistently cook up beef hamburgers, so why not fry up these deliciously spicy salmon burgers with this handy recipe from the Pinch of Yum food blog.
This recipe produces four spicy salmon burgers that are a perfect summertime treat due to their sweet and savory flavor covered by a golden brown, crispy exterior. It’s suggested that you serve these delicious patties atop a fluffy brioche bun with some fresh coleslaw or spicy mayonnaise. On the other hand, if you’re avoiding bread then these salmon patties divide nicely so that they can be included in most salads.
When it comes to flavor, these spicy salmon burgers will tap into that ultra-rich umami flavor, and the combination of red curry paste, lemongrass, brown sugar, and soy sauce will give you a little kick that pairs nicely with the fish flavor notes. As for the eating of these delicious burgers, you won’t feel weighed down after devouring one (or two) of these, and that’s due to the lightness of the salmon base. Because of this, a tray of these salmon patties makes for the ideal poolside meal or beach day snack. Once you construct your salmon burgers, pack it up with Saran-wrap or inside a food-safe container, as these travel quite well.
When preparing this recipe, you’ll want to get your hands on the recommended ingredients, particularly the panko bread crumbs for the breaded texture of the salmon patties. You’ll also be better off if you can get your hands on any fresh salmon or leftover grilled, baked, steamed, or poached salmon. Though canned salmon can be used as a substitute, it’s not recommended.
Approximately 1 pound of salmon
⅔ cup of panko breadcrumbs
1 tablespoon of lemongrass paste
1 tablespoon of red curry paste
1 tablespoon of soy sauce
½ tablespoon of brown sugar
1 teaspoon of kosher salt
½ teaspoon of garlic powder
Approximately 4 tablespoons of olive oil for frying
Shredded cabbage (tossed with olive oil, vinegar, salt, and sugar)
Directions for Salmon Burgers:
- Begin by putting your salmon into a mixing bowl. If you’re using canned salmon, drain the water from the fish. After it’s in the bowl, use a fork or slotted spoon to toss the salmon, breaking it apart.
- Toss your eggs and panko breadcrumbs into your salmon alongside the other ingredients. After it’s all thoroughly mixed, form the contents of the mixing bowl into at least four patties. If your burger patties aren’t structurally sound and are crumbling apart, then you should feel free to fluctuate the number of eggs or amount of panko accordingly.
- Place a frying pan onto your stovetop, and heat your olive oil on medium heat. Once it’s thoroughly warm, do ahead and add your burger patties, cooking them for about 4-5 minutes on each side. You’ll want the exterior of the patties to be golden brown. When removing them from the pan, place them on a cooling rack.
- Feel free to lightly toast your brioche buns, and then serve the salmon burgers atop your buns with your choice of toppings. Some suggestions include sour cream, spicy mayonnaise, or even yogurt; almost anything pairs perfectly with these.
This recipe produces about four patties, so multiply the ingredients as needed for your desired number of patties. Once cooked, these will keep fresh in the refrigerator for about three days or up to three months in the freezer.
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