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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.

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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.

Nutritional Facts

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