Southwest salmon burgers are full of fun mix-ins and tasty seasonings plus have lots of topping options, including an easy lime cilantro slaw! They are great for a delicious, healthy burger at lunch or dinner.
This post is part of a blogger Burger Month giveaway hosted by GirlCarnivore but as always, all opinions are my own.
Did you know it's May? Oh wait, of course you did. We're ⅔rds of the way through it.
But did you know May is Burger Month? Oh, I sure hope so!
Cause we're celebrating big in blogger land and have a huge group of friends sharing all kinds of amazing burger recipes. Plus there's an amazing set of giveaways for some lucky readers. (See details on that farther down.)
Today's recipe in burger land was kind-of a long time coming...
I always thought salmon burgers were complicated or hard to make.
And yet I love them.
So I bought some frozen ones once at Costco. Big mistake. Huge. (“I have to go shopping now…” Anyone know that movie?!)
We hated them and had 6 left that no one wanted to eat.
Ugh, I hate wasting food.
So I finally got over my fears, rolled up my sleeves and made some basic salmon patties. And they of course were way tastier than the frozen store-bought kind.
But I still wanted to amp up the flavor and that’s how I came up with these southwest salmon burgers.
They have all kinds of fun mix-ins — bell peppers, corn, cilantro — and great seasonings to give them a southwestern flair.
Plus, you get all kinds of fun topping options with these burgers! Takes them even more over the top! 🙌
I also love how pretty and colorful these salmon cakes are! We’re going to load them up with toppings of course, but they really do look lovely on their own.
I love that these stay together so well, too. Nothing is as disappointing as a burger patty that falls apart in the pan or on the grill, right?
And I promise, they really are easy to make.
Now, I’ve got some notes, tips and FAQs coming up for this recipe. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section. (But below all the giveaway info, which I suggest you check out!)
Notes on southwestern salmon burgers:
- I recommend fresh wild caught salmon for these burgers. It has the most flavor and bonus, is also the healthiest.
- You can use canned salmon, however. More details on that below.
- Red bell peppers have great sweetness - and look pretty too. However, you could use another color bell pepper if you prefer.
- Refrigerating these burgers is a required step. It helps them set up so that they’ll hold together well for cooking. Even just 15 minutes will do it.
You’ll also want to be sure NOT to overcook these burgers. Overcooked and dried out salmon is no bueno.
They really only take 4 minutes per side. Promise.
Can I make salmon burgers with canned salmon?
Yes, I tested them that way as well and they were also delicious.
I used a 14.75 ounce can of wild salmon. You’ll want to drain your canned salmon very well and then flake it up in a bowl. Add the remaining ingredients and refrigerate for at least 15 minutes.
I do recommend you reduce the amount of salt a little though, since the canned salmon often has salt in it already.
As I mentioned, I I prefer the fresh salmon, but it is good to know the canned salmon can work in a pinch.
And now, of course, some toppings. Cause all burgers need some fun toppings!
Topping ideas for southwest salmon burgers:
- Crunchy cilantro lime coleslaw (recipe included below)
- Sliced avocado or a dollop of guacamole
- Sliced fresh tomatoes
- Salsa or pico de gallo
- Spicy Greek yogurt (just Greek yogurt mixed with a bit of hot sauce or sriracha)
- Cheddar or Monterey Jack cheese
- Pickled red onions
- Pickled jalapeños
Finally, don’t just stop at burger buns for serving these.
You can also use the salmon burger patties for wraps or as a protein on top of a salad.
I hope you give these a try for a fun new summer burger! And don’t forget to check out all the other Burger Month deliciousness.
P.S. A huge thanks to the #BurgerMonth sponsors for the Ultimate Burger Grilling Giveaway: Cabot Cheese, Char-Griller Grills, Crow Canyon Home, Porter Road, Melissas Produce, Red Duck, Spiceology and Western BBQ.
Be sure to follow along every day for the entire month of May for chances to win the Ultimate Burger Grilling Giveaway and check BurgerMonth.com daily for all of the amazing burgers.
ENTER THE GIVEAWAY
For the salmon burgers:
- 1 lb. fresh salmon fillets
- ⅔ cup Panko breadcrumbs
- 1 large egg, lightly beaten
- ½ cup finely chopped red bell pepper
- ⅓ cup corn (fresh, frozen or canned)
- ¼ cup finely chopped red onion
- ¼ cup chopped fresh cilantro
- Zest and juice of 1 lime
- 1 clove garlic, minced
- 1 ¼ teaspoons chili powder
- ¾ teaspoon ground cumin
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne (optional)
- 1 tablespoon canola oil
- 4 burger buns
- 4 large lettuce leaves (such as Bibb or romaine)
- Coleslaw (recipe in notes), sliced avocado or a dollop of guacamole, sliced tomato, salsa or pico de gallo, spicy Greek yogurt (Greek yogurt mixed with hot sauce or sriracha), cheddar or Monterey Jack cheese, pickled red onions, pickled jalapeños
- Cut the salmon into large chunks and place in a food processor. Pulse several times, until the salmon is minced.
- Add the salmon and remaining ingredients (except the oil) to a large bowl and mix well.
- Divide into 4 equal portions and shape into patties about ½ inch thick.
- Place the patties on a plate, cover and refrigerate for 15-30 minutes to help the burgers set up before cooking.
- Heat the canola oil in a large skillet over medium-high heat.
- Add the salmon patties to the pan and cook for 4 minutes, then flip and cook another 4 minutes. Be careful not to overcook the burgers. (You can also grill these if you prefer.)
- Serve on buns with lettuce and desired toppings and enjoy!
To make the lime cilantro slaw: Combine 1 (14 oz.) bag of coleslaw, ¼ cup chopped cilantro, optional ¼ cup chopped red onion, juice of 1 lime, 1 tablespoon extra-virgin olive oil, and ¼ teaspoon each salt and pepper in a large bowl. Mix well, the cover and let sit for 30 minutes. Serve on top and/or alongside the salmon burgers.
I recommend fresh wild caught salmon for these burgers. It has the most flavor and bonus, is also the healthiest. You can use canned salmon, however. See the notes in the post above for details.
Red bell peppers have great sweetness - and look pretty too. However, you could use another color bell pepper if you prefer.
Refrigerating these burgers is a required step. It helps them set up so that they’ll hold together well for cooking. Even just 15 minutes will do it.
Amount Per Serving: Calories: 731Total Fat: 36gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 25gCarbohydrates: 58gFiber: 8gProtein: 45g