Sun-Dried Tomato & Basil Salmon Burgers

Sun-Dried Tomato & Basil Salmon Burgers
PHOTO BY JULIA GARTLAND

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.

Sun-Dried Tomato & Basil Salmon Burgers | Sitka Salmon Shares

Active time: 30 min
Total time: 30 min
Serves: 4


Ingredients

  • 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

Directions

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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Pro Tips

Level it Up

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

Lighten it Up

With no binders or fillers, these protein-packed burgers are dairy-free and gluten-free.


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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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