Most people probably think of a fish burger as a deep-fried piece of fish served in a classic burger bun, which is neither very exiting nor healthy. However, this easy salmon burger recipe proves that a fish burger can also be incredibly flavorful and wholesome at the same time. Since the juice, tender salmon patty, the whole grain burger bun and the calorie friendly Sriracha mayo together create an incredible flavor, this easy salmon burger recipe is the ultimate burger experience. And the best part is, that you won’t even need a grill or an air fryer for this recipe. So, let’s get started.Jump to Recipe
Healthy Burgers with Salmon Patties and Whole Wheat Burger Buns
Despite that fish burgers are usually served with deep-fried fish fillets we’re going to make our burger much healthier and more balanced.
To do so, the first thing we’re going to change is the patty. To provide our burger with healthy fats while also keeping the calories in check, we’ll use two types of fish for our patty.
While the salmon fillet provides the valuable omega-3 fatty acids, the wild salmon fillet ensures that our burger doesn’t turn into a calorie bomb later on. Because no matter how healthy these fatty acids are, we still don’t want to go overboard with the calories.
Furthermore, I also don’t use regular mayo for the Sriracha mayo. Instead, I like to use a light mayo or the Miracel whip balance.
Whole Grain Burger Buns for Extra Fiber
Besides that, I also like to use a whole wheat burger bun for this recipe. Since whole grains consist significantly more valuable ingredients such as fiber, vitamins, and minerals, I try to choose the whole grain version whenever it’s possible.
So, if your grocery store offers whole grain burger buns, that’s great. If not, you can also choose a regular whole wheat bun or you make them from scratch. That’s what I did, and these buns turned out to be much better than any store-bough ones.
But if you don’t have time for that and your grocery store won’t have a whole grain alternative, don’t worry, and just use the regular ones.
The quantities given in this easy salmon burger recipes are equal to two servings. However, feel free to double, triple, or halve them, depending on how many people you’re cooking for.
If you like to have a larger portion or one with more or less calories, carbs, proteins, or fats, feel free to adjust the amounts to your individual needs.
I always base portion sizes on my personal dietary needs (presumably those of the average woman). However, you or perhaps one of your fellow eaters may need more or less than I do.
Ingredients for the Salmon Patties:
- one salmon fillet á 125 grams or 4.5 ounces
- one wild salmon fillet á 125 grams or 4.5 ounces
- two anchovy fillets (optional)
- one teaspoon of medium hot mustard
- some salt and pepper
- one small egg (about 45 grams or 1.5 ounces – In case your egg is a bit bigger just use the yolk)
- ten grams of breadcrumbs
- one teaspoon of vegetable oil
What else you need for this salmon burger recipe:
- tow whole wheat burger buns (for more information see recipe card)
- 40 grams or 1.5 ounces of lite mayo
- half a teaspoon (or one teaspoon) of Sriracha sauce
- some spinach leaves (or lettuce)
- one or two tomatoes
- a few sprouts (optional)
Variations and Substitutions
If you don’t like anchovies or don’t have them on hand, you can simply omit them. In that case, I would add a little more salt to the patty mixture.
If you like, you can also add some capers to the salmon patty.
Finally, in case you only have large eggs at home, that’s no problem at all. Just make sure that you don’t use the whole egg. Just hold back some of the egg white or just use the yolk.
Healthy & Easy Salmon Burger Recipe – Here’s How It’s Done!
If you use frozen fish fillets like I do, be sure to put them in the fridge or on the countertop in time to thaw.
As soon as you are ready to start, unwrap the fish and rinse it under cold running water. Then pat it dry with some kitchen paper. Now you can either coarsely chop the fish fillets and put them into a food processor.
If you do not have such a device at hand, that’s not a problem either. In this case, simply cut the fish fillets and anchovies into as small pieces as possible by using a sharp knife.
If you are using a food processor, you can add the coarsely chopped fillets, the anchovies, the egg and the mustard and grind everything to a slightly chunky mixture.
Season the fish mixture with a little salt and pepper and stir in the breadcrumbs. If you are wondering whether the mixture is too moist, don’t worry. This is perfectly fine and was not different when I made them.
Time to Fry the Salmon Patties
Now, grab a large, coated pan and put it on the stove over medium to medium-high heat. Add the oil and spread it well. Next spread the salmon patty mixture into two piles and gently flatten them into semi-round patties by using a tablespoon and your fingers or a big ice cream scoop.
You can flip them after about four to five minutes and then fry them on the other side for about another four minutes.
In the meantime, you can lightly toast the burger buns on a toaster or in a pan. And you can also mix the mayo with the Sriracha sauce.
Now it’s time to assemble the salmon burgers. First, spread the Sriracha mayo on the bottom part of your burger buns. Then wash some spinach or lettuce leaves and put them on top of the mayo.
Next add one or two slices of tomatoes on each burger and then the salmon patties. Finally top them with some sprouts and put the second half of the bun on top. And voila, your salmon burgers are ready to serve.
I hope you like this simple salmon burger recipe and that you give it a try soon.
And in case, you’ve tried this salmon burger recipe, I’d appreciate your comment and rating on this recipe. It’s easy to do via the comments section below this post and it would mean the world to me.
Have fun trying it out and bon appétit,
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Healthy Salmon Burger Recipe
- 1 baking tray lined with parchment paper
- 1 food processor alternatively a sharp knife
- 1 (coated) pan
Ingredients for the Whole Wheat Burger Buns* (makes 6 buns, the leftovers can be frozen, eaten the next day or you can prepare three times the amount of the salmon patties to server 6 salmon burgers.)
- 100 ml lukewarm milk (~½ cup or 3.4 fl. oz.) or fat-reduced milk or a non-dairy milk of choice
- 100 ml lukewarm water (~⅓ cup)
- 21 g Fleischmann`s fresh active yeast or 2.5 tsp of instant yeast
- 1 tsp sugar
- 400 g whole wheat flour (~2 ⅔ cups or 14 oz) wheat or spelt
- ½ tsp salt
- 30 g butter (2 tbsp)
- 1 egg
For the Glaze
- 1 egg yolk
- 2 tbsp milk
- sesame or poppy seeds (optional)
Ingredients for the Salmon Patties
- 125 g salmon fillet (~4.5 oz)
- 135 g wild salmon fillet (~4.5 oz)
- 2 anchovy fillets (optional)
- 1 tsp medium hot mustard
- salt, pepper
- 1 small egg (~ 45 grams or 1.5 ounces – Incase your egg is a bit bigger just use the yolk)
- 10 g breadcrumbs (~1.5 tbsp)
- 1 tsp vegetable oil
- 40 g lite mayo (~1.5 oz)
- ½ to 1 tsp sriracha sauce
- 20 g spinach leaves or lettuce (~ 1oz)
- 1 or 2 tomatoes
- handful sprouts (optional)
Burger Bun Dough
- Mix the milk, water, yeast, sugar and a tablespoon of the flour and let it rise covered for about 10 to 15 minutes.
- Then place the flour, butter, salt, egg, and the yeast mixture in a bowl and knead it for about 10 to 15 minutes to form a smooth, non-sticky dough. Form the dough into a ball and let it rise, covered, in a warm place for one hour.
Shape the Burger Buns
- Knead the dough on a floured work surface, shape it into a ball and divide it into six equal pieces. Shape the dough pieces into a ball first, then into a flat patty, and place on the baking sheet. Cover and allow them to rise for another 30 minutes.
Bake the Burger Buns
- Preheat the oven to 180°C/350°F convection (alternatively 200°C/400°F). Mix the egg yolk with the milk and brush the buns with it, sprinkle them with poppy or sesame seeds if desired. Bake the buns in the oven for 18 to 20 minutes or until they are nicely golden-brown on the top.
- Rinse the fish fillets under cold water, pat them dry, cut them into coarse pieces and place them in a food processor. Add the anchovies, egg and mustard and grind everything to a slightly chunky mixture.Alternatively, cut the fillets as small as possible with a sharp knife and combine them with the rest of the ingredients in a bowl.
- Season the fish mixture with salt and pepper and stir in the breadcrumbs.
Fry the Patties
- Place a pan on the stove over medium to medium-high heat, spread the oil evenly in it. Add the fish mixture to the skillet using a spoon and dividing it into two piles. Gently flatten them with the back of the spoon to form a semi-round patty.
- Flip the patties after about four to five minutes and fry them for another three to four minutes. Meanwhile, mix the mayo and sriracha, slice two buns and lightly toast them in a pan or toaster. Wash the spinach and tomato and slice it thinly.
Assemble the Burger
- Spread the bottom of the buns with the Sriracha mayo, layer the spinach and one or two tomato slices on top. Place the salmon patties on top followed by the sprouts and the second half of the bun.
- calories: 544 kcal
- fat: 18 g
- carbohydrates: 49 g
- proteins: 41 g