Lunch / Dinner
Salmon Burgers with Smoked Paprika Sauce
Swap ground beef for fresh salmon to make killer salmon burgers. Akin to a crab cake, these tender salmon patties will melt in your mouth with an explosion of fabulous flavors.
Test Kitchen Tip
Since these patties are so delicate, the longer they freeze, the better they’ll hold together when frying.
Whisk together mayonnaise, sour cream, dill, paprika, and pepper flakes; season with salt.
Pulse cracker crumbs, mayonnaise, minced onion, lemon juice, mustard, egg white, garlic powder, onion powder, thyme, and black pepper in a food processor to combine. Add salmon and capers; pulse until semi-smooth with a few larger pieces.
Gently shape salmon mixture into four patties the same size as the buns, then freeze until firm, 10–15 minutes. Dredge salmon patties in panko.
Heat oil in a large nonstick skillet over medium-high until shimmering. Add patties and fry until golden brown, about 3 minutes per side.
Assemble burgers on buns with lettuce, tomato, and sliced onion. Serve burgers with sauce.
Pulse salmon mixture, scraping down sides, until salmon is mostly minced with a few larger pieces.
% Daily Value*
Total Fat 66g 101%
Saturated Fat 11g 55%
Cholesterol 90mg 30%
Sodium 952mg 39%
Carbs 54g 18%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.