Salmon Burgers with Lemon Basil Mayo Recipe

Salmon: The star of the dish, providing a rich and flavorful base for the burgers.

Breadcrumbs: Helps bind the patties together and adds a slight crunch.

Egg: Acts as a binder to hold the patties together.

Mayonnaise: Adds moisture and richness to the patties and the lemon basil mayo.

Dijon mustard: Provides a tangy flavor that complements the salmon.

Lemon juice: Adds a fresh, zesty flavor to both the patties and the mayo.

Green onions: Adds a mild onion flavor and a bit of crunch.

Basil: Adds a fresh, aromatic flavor to the patties and the mayo.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of heat and depth to the flavor.

When forming the salmon patties, make sure to handle the mixture gently to avoid compacting it too much. This will help maintain a tender texture. Additionally, chilling the patties in the refrigerator for about 15-20 minutes before cooking can help them hold their shape better on the grill or skillet.

• salmon fillet - Substitute with tuna fillet: Tuna has a similar texture and flavor profile, making it a good alternative for salmon in burgers.

• breadcrumbs - Substitute with panko: Panko breadcrumbs are lighter and crispier, providing a similar binding effect without altering the texture too much.

• beaten egg - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a vegan binding agent.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor similar to mayonnaise but with fewer calories and more protein.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar flavor profile and adds a bit of texture to the mix.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it a suitable replacement for lemon juice.

• green onions - Substitute with chives: Chives have a similar mild onion flavor and can be used in the same quantity.

• fresh basil - Substitute with fresh parsley: Fresh parsley provides a different but complementary herbaceous flavor that works well in the recipe.

• mayonnaise - Substitute with avocado: Mashed avocado offers a creamy texture and healthy fats, making it a nutritious alternative to mayonnaise.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a tangy flavor that can mimic the acidity of lemon juice.

• fresh basil - Substitute with fresh cilantro: Fresh cilantro offers a different but refreshing herbaceous note that can complement the other flavors in the mayo.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can be used to season the mixture.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can be used to season the mixture, though use sparingly to avoid overpowering the dish.

• To store the salmon burgers, allow them to cool completely at room temperature. Once cooled, place them in an airtight container, separating each patty with parchment paper to prevent sticking. Store in the refrigerator for up to 2 days.

• For longer storage, you can freeze the salmon patties. First, place the patties on a baking sheet lined with parchment paper and freeze them for about 1-2 hours, or until they are firm. This initial freezing step prevents the patties from sticking together.

• Once the salmon patties are firm, transfer them to a resealable freezer bag or an airtight container. Be sure to label the bag or container with the date. The patties can be frozen for up to 3 months.

• When you're ready to cook the frozen salmon patties, there's no need to thaw them. Simply cook them directly from the freezer. Preheat your grill or skillet over medium-high heat and cook the patties for about 6-7 minutes on each side, or until they are cooked through.

• The lemon basil mayo can also be stored in the refrigerator. Place it in an airtight container and store for up to 5 days. Stir well before using.

• If you prefer to make the lemon basil mayo in advance, you can freeze it as well. Transfer the mayo to a freezer-safe container, leaving some space at the top for expansion. Freeze for up to 2 months. Thaw in the refrigerator overnight and stir well before serving.

• Oven Method: Preheat your oven to 350°F (175°C). Place the salmon burgers on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through. This method helps maintain the moisture and texture of the burgers.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the salmon burgers in the skillet and cover with a lid. Cook for about 3-4 minutes on each side, or until heated through. This method gives a nice, crispy exterior while keeping the inside moist.

• Microwave Method: Place the salmon burgers on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat on medium power for about 1-2 minutes, checking halfway through to ensure even heating. This method is quick but may slightly alter the texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the salmon burgers in the air fryer basket in a single layer. Heat for about 5-7 minutes, flipping halfway through. This method gives a crispy exterior without drying out the salmon.

• Grill Method: Preheat your grill to medium heat. Place the salmon burgers on the grill and cover. Heat for about 3-4 minutes on each side, or until warmed through. This method adds a nice, smoky flavor to the reheated burgers.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the salmon burgers on a toaster oven tray. Cover loosely with aluminum foil to prevent drying out. Heat for about 10-12 minutes or until warmed through. This method is convenient and effective for small batches.

• Mixing bowl: Use this to combine the chopped salmon, breadcrumbs, beaten egg, mayonnaise, dijon mustard, lemon juice, green onions, basil, salt, and pepper.

• Spatula: This will help you mix the ingredients thoroughly in the mixing bowl.

• Measuring cups: These are essential for accurately measuring the breadcrumbs, mayonnaise, and lemon juice.

• Measuring spoons: Use these to measure out the dijon mustard, lemon juice, and chopped fresh basil.

• Knife: A sharp knife is necessary for finely chopping the salmon, green onions, and basil.

• Cutting board: This provides a safe surface for chopping the salmon, green onions, and basil.

• Grill: Preheat this to medium-high heat for cooking the salmon patties.

• Skillet: Alternatively, you can use a skillet over medium-high heat to cook the patties.

• Spatula (for flipping): Use this to flip the salmon patties while they are cooking on the grill or skillet.

• Small bowl: Combine the mayonnaise, lemon juice, basil, salt, and pepper in this to prepare the lemon basil mayo.

• Spoon: Use this to mix the lemon basil mayo ingredients in the small bowl.

• Buns: These will be used to serve the salmon burgers.

• Plate: Place the cooked salmon patties on this before assembling the burgers.

• Serving platter: Use this to present the assembled salmon burgers with lemon basil mayo.

Prep ingredients in advance: Chop the salmon, green onions, and basil ahead of time and store them in the fridge.

Use a food processor: Quickly combine the salmon mixture by pulsing it in a food processor instead of chopping by hand.

Make patties ahead: Form the salmon patties the night before and refrigerate them, so they are ready to cook.

Batch cook: Double the recipe and freeze extra salmon patties for a quick meal later.

Pre-make the mayo: Prepare the lemon basil mayo in advance and store it in the fridge.