Blackened Salmon Burgers offer a flavorful twist on traditional burgers, combining the rich taste of salmon with zesty blackened seasoning.
Three Reasons You’ll Love these Salmon Burgers:
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Bold Flavors: The combination of blackened seasoning on the salmon gives them a spicy and smoky profile, elevating the overall taste experience.
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Health Benefits: Salmon is rich in omega-3 fatty acids and high-quality protein, making these burgers a nutritious alternative to traditional beef patties.
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Quick and Easy: This recipe comes together swiftly, making it perfect for weeknight dinners or impromptu gatherings.
Ingredients:
- Shallots or Red Onion: Adds a mild, slightly sweet onion flavor and enhances the overall savoriness of the burger.
- Jalapeños: Brings a bit of heat and a fresh, slightly grassy flavor that complements the chili-lime seasoning.
- Poblano Pepper (or Substitute): Provides a mild smokiness and slight sweetness, balancing the spice from the jalapeños.
- Olive Oil: Used for sautéing the aromatics, helping to develop their flavors and soften their texture.
- Garlic: Adds depth and an aromatic punch that enhances the savory notes of the burger.
- Egg: Acts as a binding agent to help hold the salmon mixture together when forming patties.
- Fresh Chopped Salmon: The star ingredient, offering a rich, tender texture and a healthy dose of omega-3 fatty acids.
- Blackened Seasoning: Gives the burgers a bold, zesty, and slightly spicy kick, tying all the flavors together.
- Toasted Garlic Seasoning: Adds a deeper, nutty garlic flavor that enhances the overall savoriness.
- Cayenne: Brings an extra layer of heat, making the flavors more dynamic and exciting.
- Coarse Ground Black Pepper: Adds a touch of spice and enhances the other seasonings.
- Panko Bread Crumbs: Provides structure and helps absorb moisture, ensuring the patties hold their shape without becoming dry.
- Fine Flour (such as Wondra): Used for lightly coating the patties, creating a subtle crisp exterior when cooked.
- Brioche Rolls: A soft, slightly sweet bun that pairs well with the spicy, tangy flavors of the burger.
- Softened Butter for Rolls: Helps achieve a rich, golden toast on the buns, adding flavor and texture.
- Butter: Used for cooking the burgers, adding richness and helping to develop a delicious crust.
Each ingredient plays a crucial role in making these salmon burgers flavorful, well-balanced, and texturally perfect!
How to Make Blackened Salmon Burgers:
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Heat up olive oil in pan
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Add first 3 ingredients
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Sweat veggies, while stirring with a flat spoon for about 2 minutes
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Add in garlic, stir and sweat for another minute or so
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Be careful with heat not to brown, but just soften
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Set this mixture aside on a plate to cool
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Butter sliced brioche rolls and place flat side down on griddle
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Toast rolls till browned, and set aside
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Leave grill for the salmon burgers, as the light coating of butter left is perfect!
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Mix cooled veggies, egg, spices and panko into chopped salmon
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Use hands to gently combine mixture, being careful not to overmix
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Form 3 patties, and put onto parchment lined pan
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Dust on both sides with wondra flour
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Place in freezer for 20 minutes
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Pre heat griddle to a medium high heat
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Cook salmon patties for 2-3 minutes and then flip
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Cook for another 1 and a half minutes, then add butter to pan, and cover with the upside down cookie sheet to help “butter steam” them
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Serve with avocado, pickled red onions, and mayo, or your favorite toppings!
How to Store and Reheat Leftovers:
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Storing: Place leftover cooked salmon patties in an airtight container and refrigerate for up to 2 days.
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Reheating: To maintain moisture, reheat the patties in a skillet over medium heat for 2-3 minutes per side or until warmed through. Avoid microwaving, as it may dry out the fish.
Tips:
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Freshness Matters: Use fresh, high-quality salmon for the best flavor and texture.
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Binding the Patties: If the mixture feels too loose, add a small amount of breadcrumbs to help bind the patties.
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Customize the Heat: Adjust the amount of chili to suit your spice preference.
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Serving Suggestions: Pair these burgers with a fresh salad, sweet potato fries, or a light coleslaw for a complete meal.
Ingredients
- 1 large or 2 small shallots or 1/2 small red onion finely diced
- 1 large or 2 small jalepenos seeded and diced fine
- ½ poblano pepper diced (can sub in green or red pepper here)
- Enough olive oil to lightly coat bottom of 12 inch pan
- 2 cloves garlic shredded or minced fine
- 1 large egg beaten
- 16 ounce fresh salmon chopped
- 1 tablespoons chili lime seasoning
- 1 teaspoon toasted garlic seasoning
- 1/4 teaspoon cayenne
- 1/2 teaspoon course ground black pepper
- 1/2 cup plus 1 tablespoon panko bread crumbs
- Fine flour such as wondra
- 3 brioche rolls
- Softened butter for rolls
- 2 tablespoons butter
Instructions
- Heat up olive oil in pan
- Add first 3 ingredients
- Sweat veggies, while stirring with a flat spoon for about 2 minutes
- Add in garlic, stir and sweat for another minute or so
- Be careful with heat not to brown, but just soften
- Set this mixture aside on a plate to cool
- Butter sliced brioche rolls and place flat side down on griddle
- Toast rolls till browned, and set aside
- Leave grill for the salmon burgers, as the light coating of butter left is perfect!
- Mix cooled veggies, egg, spices and panko into chopped salmon
- Use hands to gently combine mixture, being careful not to overmix
- Form 3 patties, and put onto parchment lined pan
- Dust on both sides with wondra flour
- Place in freezer for 20 minutes
- Pre heat griddle to a medium high heat
- Cook salmon patties for 2-3 minutes and then flip
- Cook for another 1 and a half minutes, then add butter to pan, and cover with the upside down cookie sheet to help “butter steam” them
- Serve with avocado, pickled red onions, and chimmichuri mayo, or your favorite toppings!
Notes
Love Seafood? Check out more of our recipes!
Corn Succotash with Pan-Seared Salmon Filets
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[…] Chili Lime Salmon Burgers […]