Salmon Burgers with Cilantro Mayo

Salmon Burgers with Cilantro Mayo

Weather: 18 degrees, saw my first Northern Lights last night above the house
What I’m listening to: Song of the Beautiful, Christy Nockels

These are my favorite burgers at the moment. I make these with our local wild-caught Alaskan Sockeye salmon and they’re just about the tastiest burger known to Jesus (another trademark turn of phrase a la Pastor Alaska).

Diced salmon, Panko crumbs, green onion, garlic, soy, and more all marrying together in one gorgeous and delectable patty. Isn’t that red Sockeye salmon so pretty? These burgers are huge and very filling. You won’t even think to say, “where’s the beef?”

I implore you not to skip the Cilantro Mayo. It really elevates these burgers to the next level and provides the sauciness and creaminess these burgers need. Make the mayo, pretty please.

Salmon Burgers with Cilantro Mayo


Adapted from [Annie’s Eats|] and [Paula Deen|]

Yields: 4-6 burgers, depending on thickness

  • For the Cilantro Mayo:
  • 1/2c mayonnaise
  • 1 clove garlic, minced
  • 1/2c cilantro, chopped fine
  • dash of cayenne pepper
  • squeeze of lemon
  • For the Salmon Burgers:
  • 2lb salmon, diced (I use Sockeye salmon)
  • 3/4c Panko crumbs
  • 1 clove garlic, minced
  • 1/2c green onions, thinly sliced
  • 2 egg whites
  • 3T soy sauce
  • 2t fresh lemon juice
  • 1/2t salt
  • For Serving:
  • Hamburger Buns (I used wheat), preferably toasted
  • Lettuce, torn
  • Tomato, sliced
  • Avocado, sliced
  • Red Onion, sliced
  • Lemon Wedges
  • Cilantro Mayo

!For Mayo:

In a small bowl, combine mayo ingredients and stir until completely combined (can whirl in food processor). Refrigerate until ready to serve.

!For Salmon Burgers:

In a bowl, add salmon, garlic, green onion, and Panko. Mix gently until well combined.

In a smaller bowl, combine egg whites, soy, lemon, and salt. Whisk. Pour over salmon/Panko mixture and toss gently until mixture is moistened.

Heat a skillet to medium heat and swirl with canola oil.

On a cutting board or work surface, form salmon into 4-6 equal-sized patties, packing firmly. Using a sturdy spatula, transfer patties to hot pan.

Cook until golden and crispy, about 4 minutes. Flip and repeat until burgers are cooked through, but not dried out, about 3-4 more minutes, depending on thickness. Sprinkle finished burgers with sea salt.

Serve on a bun with Cilantro Mayo (be generous), lettuce, tomato, red onion, and avocado.

Sarah Kendall
Sarah Kendall

Oh my God!  Thank you for this recipe.  I made the burgers and the SAUCE and when I bit into it I thought I saw Jesus.


Masseys Place
Masseys Place

Mi oh my! My husband went fishing in Alaska and brought home his very own king salmon and many pounds of another kind of salmon (cant remember) ..lucky me, I have gotten to cook many salmon dinners for us to share. I was kind of getting burbed out on the traditional broiled/grilled etc salmon recipies and decided to try something different and boy am I glad I did! I made these salmon burgers and all my husband could say is "wow, you just put yourself on the map!" He LOVED them. They are his favoritr thing for me to cook so far ..and we've been married for 3 years! Luckily my husband doesnt have a picky bone in his body, and I got to layer it with the cilantro mayo, fresh tomatoes and slivered purpleonion, crisp artisan lettuce and a dash of cracked pepper. From Texas to Alaska, Thanks for sharing the recipe. It is a must have at this household now!


Just made this tonight and it's a big hit!  Yum! Thanks.  


Made this amazing salmon burgers last Sunday. Everybody loved them. Thanks!


I made these the other night and they were soooo yummy! Forgive me, but I added jalapenos and got a nice spice to it. I have been adding hot peppers to recipes lately to get a nice kick. And it totally worked!


Ok, wow....those look AMAZING! Diced salmon, are you kidding me? Probably so fresh too! Mmmmm!


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