If you’ve ever craved a burger that feels fresh, flavorful, and a little bit fancy, the Salmon Burgers with Basil Mayo Recipe is about to become your new go-to. This recipe delivers moist, tender salmon patties bursting with subtle citrus and herb notes, perfectly complemented by a creamy basil mayo that adds a bright, garden-fresh twist. Whether you’re looking for a lighter alternative to your typical beef burger or just eager to impress friends at your next cookout, these salmon burgers offer a delightful blend of taste, texture, and nutrition that’s undeniably satisfying.
Ingredients You’ll Need
Simple, fresh ingredients make all the difference in this recipe. Each element plays an essential role—bringing moisture, flavor, or just the right amount of crunch to create a harmonious salmon burger experience.
- Fresh skinless salmon fillet (1 1/2 pounds): The star of the dish, providing tender, flavorful fish that forms the base of the patties.
- Panko breadcrumbs (1/3 cup): Adds just enough binding and a light texture without weighing down the patties.
- Large egg (1): Helps hold everything together while adding richness.
- Dijon mustard (2 tablespoons): Brings a subtle tang and depth of flavor to the mix.
- Finely chopped red onion (2 tablespoons): Offers a bit of sharp crunch and freshness.
- Lemon juice (1 tablespoon): Lifts the flavors with bright, citrusy notes.
- Garlic powder (1/2 teaspoon): Adds savory warmth without overpowering.
- Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Essential seasoning to enhance all the flavors.
- Olive oil (for cooking): Used to give the patties a golden, crispy exterior.
- Burger buns (4): Soft and fresh buns to cradle your salmon creation.
- Lettuce, tomato slices, and red onion slices: Classic burger toppings for extra crunch and color.
- Basil mayo: A creamy, herbaceous sauce made from mayonnaise, finely chopped fresh basil leaves, lemon juice, minced garlic, salt, and pepper that elevates every bite.
How to Make Salmon Burgers with Basil Mayo Recipe
Step 1: Prepare the Salmon Mixture
Begin by chopping the fresh salmon into small pieces by hand or briefly pulse it in a food processor, being careful to keep some texture—overprocessing turns it into paste. Transfer this coarsely ground salmon to a large bowl where you’ll mix in the panko breadcrumbs, egg, Dijon mustard, finely chopped red onion, lemon juice, garlic powder, salt, and black pepper. This combination ensures flavorful, tender patties with just the right binding.
Step 2: Shape and Chill the Patties
Divide the salmon mixture evenly into four patties. Press gently to form sturdy, uniform shapes that will hold up nicely on the skillet. At this point, chilling them in the fridge for at least 20 minutes is key—it firms them up, helping prevent them from falling apart during cooking.
Step 3: Make the Basil Mayo
While your patties chill, mix the basil mayo ingredients in a small bowl. Combine mayonnaise with finely chopped fresh basil leaves, lemon juice, minced garlic, then season with salt and pepper. Stir until smooth and creamy. This sauce is what makes the Salmon Burgers with Basil Mayo Recipe truly unforgettable, adding a vibrant, fresh counterpoint to your savory salmon.
Step 4: Cook the Salmon Patties
Heat a tablespoon or two of olive oil in a large nonstick skillet over medium heat. Carefully place the chilled salmon patties in the pan and cook for 3 to 4 minutes per side, or until they develop a golden-brown crust and are cooked through. The smell at this point is absolutely irresistible.
Step 5: Toast and Assemble
Toast your burger buns if you like that extra bit of crunch and warmth. Then spread a generous dollop of the homemade basil mayo on each bun half. Layer with crisp lettuce, juicy tomato slices, red onion rings, and top off with your perfectly cooked salmon patty. Put it all together for a mouthwatering, colorful burger you’ll want to dive into immediately.
How to Serve Salmon Burgers with Basil Mayo Recipe
Garnishes
Garnishes can truly elevate the eating experience. Aside from the classic lettuce, tomato, and red onion, consider adding thin cucumber slices for cool crunch or even a few slices of avocado for creaminess. A sprinkle of fresh basil leaves on top pairs beautifully with the basil mayo, tying all the flavors together in harmony.
Side Dishes
These salmon burgers pair wonderfully with light, fresh sides that won’t overpower their delicate flavor. Think along the lines of a crisp mixed greens salad with vinaigrette, roasted sweet potato fries, or even some grilled corn on the cob. For a more casual meal, classic kettle chips and pickles never go out of style.
Creative Ways to Present
If you want to impress your guests, try serving the salmon burgers open-faced on toasted artisan bread with a dollop of basil mayo artfully drizzled over the top. Alternatively, place the patties inside sturdy lettuce leaves instead of buns for a low-carb option that feels just as indulgent. For a brunch twist, serve with a side of poached eggs or a light citrusy slaw for a refreshing crunch.
Make Ahead and Storage
Storing Leftovers
Leftover salmon patties can be stored in an airtight container in the refrigerator for up to 2 days. Be sure to keep the basil mayo separate to maintain its freshness and prevent soggy buns. When stored properly, the flavors remain vibrant and the texture stays satisfying.
Freezing
You can freeze the uncooked salmon patties. Arrange them on a baking sheet lined with parchment so they don’t touch, freeze until solid, then transfer to a resealable freezer bag. They keep well for up to 3 months. Thaw patties overnight in the fridge before cooking to retain their texture and flavor.
Reheating
The best way to reheat cooked salmon burgers is gently in a skillet over medium-low heat to warm them through without drying out. You can also use a toaster oven at a low temperature. Avoid microwaving as it tends to make the patties lose their lovely moisture and firmness.
FAQs
Can I use canned salmon instead of fresh?
While fresh is always preferred for the best texture and flavor, you can substitute canned salmon if necessary. Just make sure to drain it well and adjust the panko breadcrumbs to balance moisture for proper patty binding.
Is it possible to make these gluten-free?
Absolutely! Substitute regular panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. This allows anyone with gluten sensitivities to enjoy the delicious Salmon Burgers with Basil Mayo Recipe without compromise.
What’s the secret to patties not falling apart?
Chilling the patties after shaping is critical to help them firm up. Using the egg and panko breadcrumbs as binders also ensures they hold together well during cooking. Handle them gently while flipping, and cook on medium heat for perfect results.
Can I grill the salmon burgers instead of pan-frying?
Yes! Grilling over medium heat gives a beautiful smoky flavor and lovely grill marks. Just be sure to oil the grill grates well to prevent sticking, and handle patties carefully when flipping.
How long will the basil mayo last?
Stored in an airtight container in the fridge, homemade basil mayo stays fresh for up to 3 days. The fresh basil flavor is best enjoyed sooner rather than later to keep that bright, vibrant taste.
Final Thoughts
This Salmon Burgers with Basil Mayo Recipe is one of those dishes that instantly feels like a celebration of fresh flavors and textures. It’s approachable enough for a weekday dinner but impressive enough to serve at gatherings with friends. Once you try this juicy, herb-kissed salmon burger topped with creamy basil mayo, you’ll wonder how you ever lived without it. So go ahead, gather your ingredients, and make yourself the ultimate fish burger experience—you deserve it!
Print
Salmon Burgers with Basil Mayo Recipe
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes (plus chilling time)
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Delicious and healthy salmon burgers paired with a fresh basil mayo, perfect for a quick and flavorful main course. These homemade salmon patties are tender, flavorful, and easy to prepare on the stovetop.
Ingredients
Salmon Burgers
- 1 1/2 pounds fresh skinless salmon fillet
- 1/3 cup panko breadcrumbs
- 1 large egg
- 2 tablespoons Dijon mustard
- 2 tablespoons finely chopped red onion
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil for cooking
- 4 burger buns
- Lettuce, tomato slices, and red onion slices for serving
Basil Mayo
- 1/2 cup mayonnaise
- 1/4 cup fresh basil leaves, finely chopped
- 1 teaspoon lemon juice
- 1 small garlic clove, minced
- Salt and pepper to taste
Instructions
- Prepare the Salmon: Chop the salmon finely by hand or pulse in a food processor until coarsely ground, being careful not to overprocess to maintain texture.
- Mix Ingredients: Transfer the chopped salmon to a bowl and add panko breadcrumbs, egg, Dijon mustard, finely chopped red onion, lemon juice, garlic powder, salt, and black pepper. Mix well to combine all ingredients thoroughly.
- Form Patties: Shape the mixture into 4 equal-sized patties. Place them on a plate and refrigerate for at least 20 minutes to help them hold their shape during cooking.
- Make Basil Mayo: While the patties chill, combine mayonnaise, chopped fresh basil, lemon juice, minced garlic, and salt and pepper in a small bowl. Stir well until smooth and set aside.
- Cook Patties: Heat olive oil in a large nonstick skillet over medium heat. Cook the salmon patties for 3 to 4 minutes on each side until golden brown and cooked through.
- Toast Buns: Optionally, toast the burger buns to add a crispy texture and enhance the flavor.
- Assemble Burgers: Spread basil mayo on both halves of the buns. Layer with lettuce, a cooked salmon patty, tomato slices, and red onion slices. Serve immediately for the best taste.
Notes
- Chilling the patties is key to prevent them from falling apart during cooking.
- You can also grill the burgers over medium heat using a well-oiled grill grate for a smoky flavor.
- For a low-carb option, serve the salmon patties in lettuce wraps or over a fresh salad instead of buns.
