This Trader Joe’s Salmon Burger recipe is a moist and flavorful recipe, which is made with Dijon mustard and capers. It’s the perfect weeknight dinner, ready in about 25 minutes.
Jump to RecipeTrader Joe’s Salmon Burger Recipe Ingredients
- 1½ pounds skinless, boneless salmon
- 2 teaspoons Dijon mustard
- 2 shallots, peeled and cut into chunks
- ½ cup coarse bread crumbs
- 1 tablespoon capers, drained
- Salt and black pepper
- 2 tablespoons butter or olive oil
- Lemon wedges, for serving
- Tabasco sauce, for serving
How To Make Trader Joe’s Salmon Burgers
- Make the salmon paste: Cut the salmon into large chunks. Place about a quarter of the salmon chunks into a food processor along with the Dijon mustard. Process until the mixture becomes a smooth paste, scraping down the sides as necessary.
- Chop the remaining salmon: Add the shallots and the rest of the salmon chunks to the food processor. Pulse the machine on and off until the fish is finely chopped and combined with the paste, with no pieces larger than about ¼ inch. Be careful not to over-process into a fine puree.
- Form the patties: Scrape the mixture into a bowl. By hand, gently stir in the bread crumbs, capers, and a pinch of salt and pepper. Shape the mixture into four evenly sized burger patties. At this point, you can cover and refrigerate them for a few hours.
- Cook the burgers: Place the butter or oil in a large nonstick skillet over medium-high heat. When the oil is hot or the butter foam subsides, carefully place the burgers in the skillet. Cook for 2 to 3 minutes per side, turning only once. Be careful not to overcook.
- Serve: Serve the burgers on their own, on a bed of greens, or on buns with lemon wedges and Tabasco sauce on the side.
Recipe Tips
- How to keep salmon burgers from falling apart? The secret is in the first step! Creating a paste with a portion of the salmon acts as a natural binder for the rest of the chopped fish, holding the patties together without making them dense.
- Can I grill these burgers? Yes. Preheat your grill to medium-high and make sure the grates are clean and well-oiled. Let the burgers cook and firm up on the first side, about 4 minutes, before carefully flipping. They will only need another 1-2 minutes on the second side.
- How do I know when the salmon burgers are done? Overcooking is the enemy of a good salmon burger. The best way to check for doneness is to make a small cut and peek inside. The interior should be slightly pink and opaque, not dry. An instant-read thermometer should read 145°F.
- Can I use canned salmon? For the best texture and flavor, fresh salmon is highly recommended. If you must use canned salmon, be sure to drain it very well and remove any skin or bones. The texture will be much softer.
What To Serve With Salmon Burgers
These flavorful burgers are versatile. Serve them on a toasted brioche bun with lettuce, red onion, and a creamy dill or tartar sauce. They are also excellent served bun-less over a fresh arugula salad. For sides, consider:
- Sweet potato fries
- A crisp and creamy coleslaw
- A simple cucumber and dill salad
How To Store Salmon Burgers
- Refrigerate: Store cooked patties in an airtight container in the refrigerator for up to 3 days. Uncooked, shaped patties can be stored, separated by parchment paper, in an airtight container for up to 24 hours.
- Freeze: To freeze uncooked patties, place them in a single layer on a baking sheet until frozen solid, then transfer to a freezer-safe bag for up to 3 months. Cook directly from frozen, adding a few extra minutes to the cooking time.
Salmon Burger Nutrition Facts
- Serving: 1 burger
- Calories: 450 kcal
- Carbohydrates: 15g
- Protein: 38g
- Fat: 26g
- Saturated Fat: 8g
- Sodium: 450mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The most common reason for dry salmon burgers is overcooking. Salmon cooks very quickly. Watch them closely and remove them from the heat as soon as they are cooked through to keep them moist and tender.
The recipe calls for coarse bread crumbs, which add a nice texture. Panko bread crumbs are an excellent choice as they provide a light, crispy texture without making the burgers heavy.
Yes, easily. Substitute the regular bread crumbs with an equal amount of gluten-free bread crumbs or panko. Serve the burger on a gluten-free bun or wrapped in lettuce.
Try More Recipes:
- Trader Joe’s Salmon Pinwheels Recipe
- Trader Joe’s BBQ Cut Salmon Recipe
- Trader Joe’s Chimichurri Salmon Recipe
Trader Joe’s Salmon Burger Recipe
Course: DinnerCuisine: AmericanDifficulty: Grilling4
servings10
minutes6
minutes450
kcalMoist, flavorful, homemade salmon burgers featuring a tangy kick from Dijon mustard and capers, ready in under 30 minutes.
Ingredients
1½ lbs skinless, boneless salmon, cut into chunks
2 tsp Dijon mustard
2 shallots, chunked
½ cup coarse bread crumbs (like panko)
1 tbsp capers, drained
Salt and pepper to taste
2 tbsp butter or olive oil
Directions
- Place ¼ of the salmon and the mustard in a food processor; process until it forms a paste.
- Add the remaining salmon and the shallots; pulse until the fish is chopped but still has texture.
- Scrape the mixture into a bowl and gently stir in the bread crumbs and capers.
- Season with salt and pepper and form into four patties.
- Heat butter or oil in a nonstick skillet over medium-high heat.
- Cook the burgers for 2-3 minutes per side, until cooked through but still moist inside.
- Serve immediately with lemon wedges.
Notes
- Creating a paste with a portion of the salmon is the secret to binding the burgers without needing an egg.
- Be careful not to over-process the salmon in the second step; you want a chopped, flaky texture, not a uniform puree.
- Do not overcook the burgers. They are done when they are opaque and slightly pink in the center.
