Smoky Cilantro Salmon Burger

This juicy, smoky cilantro salmon burger, packed with smoky spices and topped with creamy avocado sauce and crispy onions, will transform your weeknight dinner into a restaurant-worthy feast.

Watch how to make this

Ingredients

• Salmon: The texture of chopped salmon creates a more interesting mouthfeel than ground meat burgers, with small chunks that provide a satisfying bite. I used fresh salmon, but you can use canned salmon instead.
• Greek yogurt: In the patties, Greek yogurt acts as a binding agent while adding moisture and a subtle tanginess. In the avocado crema, Greek yogurt creates a creamy, spoonable consistency while cutting through the richness of the avocado with its acidity. If you dislike yogurt, substitute it with mayonnaise in the salmon patties and with sour cream for the avocado crema.
• Egg: Functions as the primary binder in the salmon patties. The egg also adds moisture and richness to the patty mixture.
• Avocado: Provides creamy richness and buttery texture to the sauce.
• Buttermilk: The acidity in buttermilk helps tenderize the onions, while its thickness helps the flour coating adhere properly.
• Feta: Adds a briny, salty punch. You can also use goat cheese or serve the burgers with sliced pepper jack.

Substitutions and variations

• Protein: Try this burger with shrimp or crab for another seafood variation.
• Toppings: You can pile on additional toppings such as pickled jalapenos, fresh tomato slices, or pepperoncinis.
• Gluten-free: Use gluten-free flour for the crispy onions and serve on gluten-free buns.

Recipe

Print Recipe

Smoky Cilantro Salmon Burger

Total Time1 hour hr

Course: Main Course

Cuisine: American, Cajun

Keyword: sandwich

Servings: 4

Author: Christine Ma

Ingredients

Salmon burgers

• 1 pound salmon skinless
• ¼ cup chopped cilantro
• 2 shallots chopped
• 2 tablespoons Greek yogurt plain
• 1 large egg
• juice of ½ lime
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon brown sugar
• 1 teaspoon minced garlic
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried oregano

Avocado crema

• 1 avocado
• ½ cup Greek yogurt plain
• juice of ½ lime
• salt and pepper

Crispy onions

• ½ sweet onion thinly sliced
• ½ cup buttermilk
• 1 cup all-purpose flour
• ½ teaspoon salt
• oil for frying

Remaining ingredients

• 4 brioche buns
• 8 leaves butter lettuce
• ½ cup crumbled feta

Instructions

• Prepare the salmon patties. Cut the salmon into bite-size pieces and pulse in a food processor until coarsely chopped. Alternatively, chop the salmon by hand. Combine the salmon with the remaining ingredients including cilantro, shallots, yogurt, egg, lime, chili powder, smoked paprika, cumin, brown sugar, garlic, salt, pepper, and oregano. Let the salmon mixture sit for 20 minutes.
• Meanwhile, make the avocado crema. Blend together the avocado with yogurt and juice of ½ lime. Season with salt and pepper. Set aside.
• Prepare the crispy onions. Combine the thinly sliced onion with buttermilk and let it sit for 10 minutes. Preheat frying oil to 375 degrees F.
• Season the flour with salt and dredge the onions in the flour mixture, shaking off the excess. Carefully drop the onion into the hot oil and fry until golden brown. Remove the onions with a slotted spoon and drain the excess oil on paper towels. Season the onions with salt.
• Shape the salmon into 4 patties. Cook the salmon on the grill or in a saute pan over medium-high heat until golden brown on both sides.
• Assemble the burgers. Top the bottom brioche bun with butter lettuce leaves, the salmon patty, avocado crema, crumbled feta, and a pile of crispy onions. Top with the remaining bun and serve immediately.

Notes

You can prepare the avocado crema and salmon patties the day before.

Step-by-step instructions

Step 1: Prepare salmon

In my experience, salmon burgers tend to shy away from spices. But if you know anything about my cooking, I like to load on the flavor. Here enters this smoky cilantro salmon burger. The salmon is seasoned with a good amount of spices and combined with aromatics to complement the fish.

Chop up the seafood either by hand or with a food processor. Just make sure that with a food processor, you don't overmix the salmon. Just like with beef, if you overwork the salmon, it will yield dry burgers.

I realize the yogurt might be an odd ingredient to add, but it actually helps keep the salmon moist. We're also adding egg to help bind the salmon patties and add moisture.

Unlike salmon cakes, these patties don't require breadcrumbs - in fact, the breadcrumbs can make them dry.

Step 2: Make toppings

While the patties are marinating, prepare the toppings, including the avocado crema and crispy onions. Blend the avocado with yogurt and lime juice, and season it with salt and pepper.

Feel free to make the avocado sauce the day before. Since we're combining it with yogurt, you don't have to worry about it oxidizing and turning brown.

For the onions, thinly slice them about 1/16-inch thick. You can use a mandoline to help keep the slices consistent.

Soak the onions in buttermilk for 10 minutes, then dredge them in oil and shake off the excess.

Fry the onions until golden brown and crispy, moving them around in the oil while they fry to get even coloring. Drain the excess oil on paper towels and give it a final seasoning.

Step 3: Cook burgers

Now, back to the burgers. Shape the salmon into four patties and cook them however you want.

If you cook them on the grill, preheat the grill to medium heat and cook until lightly charred.

You can also cook them on the stovetop over medium heat or in the oven. To cook the salmon in the oven, set the temperature to 400 degrees F and cook for about 10 minutes.

The most important factor to remember, no matter what cooking method you use, is not to overcook the patties. Just like overcooked beef patties, these seafood ones will become dry.

Now, pile on those toppings and dig into your masterpiece! This smoky cilantro salmon burger was everything I wanted. You get the smoky and ultra-flavorful salmon, the crispy onions, the creamy avocado spread, and the salty feta. What more could you want?

Make-ahead and storage

• Make-ahead: You can mix and form the patties up to 24 hours in advance. Store them covered in the refrigerator until ready to cook. You can also prepare the avocado crema the day before.
• Store: Cooked salmon patties will keep for up to 3 days in an airtight container in the refrigerator. Reheat in a skillet over medium-low heat with a little oil or butter, or in a 350°F oven for about 10 minutes until warmed through.

Frequently asked questions

More salmon recipes

Looking for more salmon dishes? Try these: