These easy salmon burgers are dairy- and gluten-free, and contain no fillers or binders. The key is to partially freeze chunks of salmon before chopping them in your food processor. Chopping the herbs and seasonings before they’re added gives the salmon better texture and flavor. Check out the Pro Tips for a killer fire-roasted veggie salmon burger variation.
- 1 pound keta salmon, skin and pin bones removed
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ cup sun-dried tomatoes, drained and finely chopped
- 3 tablespoons pesto, preferably dairy- and nut-free)
- 1 tablespoon chopped fresh parsley leaves
- Salt and freshly ground pepper
- 1 tablespoon neutral oil, such as canola or grapeseed
MAKE THE SALMON MIXTURE
Cut the salmon into 1-inch pieces and freeze in a single layer until partly frozen, about 20 minutes.
Transfer the salmon, onion powder, and garlic powder to the bowl of a food processor and pulse until coarsely chopped. Add the sundried tomatoes, pesto, parsley, ½ teaspoon salt, and a few grinds of pepper. Pulse just to combine.
MAKE THE BURGERS
Cut four 5-inch squares of parchment paper and arrange them on a baking sheet. Divide the salmon mixture into four equal portions, then shape into four patties, each about ½-inch thick. Freeze until solid, then transfer to an airtight container to freeze until ready to cook.
COOK AND SERVE
To cook from frozen, in a large nonstick or cast-iron skillet, heat the 1 tablespoon oil over medium-high heat until shimmering. Add the frozen patties (don’t overcrowd the pan) and cook, turning once, until browned on both sides and cooked through, 10 to 12 minutes. Serve with the toppings of your choice.
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Level it Up
For a Fire-Roasted Veggie Salmon Burger, omit the sun-dried tomatoes and pesto. To the coarsely chopped salmon mixture in the food processor, add ¼ cup chopped roasted red bell peppers, 2 tablespoons chopped roasted onion, and 2 tablespoons fire-roasted corn along with the parsley, salt, and pepper.
Lighten it Up
With no binders or fillers, these protein-packed burgers are dairy-free and gluten-free.
Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.