Salmon Burger w/ Remoulade Sauce

This Salmon Burger w/ Remoulade Sauce recipe features sushi-grade salmon from Seatopia for a clean, meaty base. Ground with panko, egg, lime, and just enough mayo to keep it juicy, the patties are pan-seared to crispy perfection. A punchy remoulade sauce brings in heat, acidity, and depth - plus pickled onions and butter lettuce add that ideal fresh crunch.

Why You'll Love Salmon Burger w/ Remoulade Sauce

This burger delivers on all fronts - crispy sear, juicy center, and packed with umami from sushi-grade salmon. The remoulade sauce adds a zippy kick that cuts through the richness for a bite that's equal parts indulgent and refreshing. It's simple, craveable, and loaded with clean protein.

Tips and Tricks

• Chill your patties for at least 1 hour before cooking to help them hold their shape and sear evenly.
• Use avocado oil for high-heat searing without burning the fat or overpowering the flavor of the salmon.
• Toast your burger buns to prevent sogginess and add extra crunch and structure.

Variations

Customize this burger based on what you've got in the fridge or what you're craving - it's endlessly riffable. Whether you're swapping sauces, herbs, or protein bases, the format stays strong.

• Swap salmon for chopped shrimp or flaky canned tuna for a different protein spin.
• Add a slice of seared halloumi or a fried egg on top for extra richness.
• Go spicy with sriracha mayo or sambal instead of remoulade.

Substitutions

No worries if you're missing an ingredient or two - here are some easy swaps to keep things moving in the kitchen without sacrificing flavor.

• Use gluten-free panko or almond flour if avoiding gluten.
• Greek yogurt can replace mayo in both the burger mix and the remoulade.
• Swap lime juice with lemon juice in the burger mix if needed.

Best served with

• Pickled cucumber salad or slaw
• Sweet potato fries or crispy roasted potatoes
• Grilled corn with chili-lime butter
• Cold beer or dry white wine

How to Store Leftovers

• Store cooked salmon patties in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to regain the crisp edges.
• Leftover remoulade can be stored separately in a sealed jar for 5-7 days. Avoid freezing as it may change the texture of the patties and sauce.

Common Questions

Salmon Burger w/ Remoulade Sauce

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This Salmon Burger w/ Remoulade Sauce recipe features sushi-grade salmon from Seatopia for a clean, meaty base. Ground with panko, egg, lime, and just enough mayo to keep it juicy, the patties are pan-seared to crispy perfection. A punchy remoulade sauce brings in heat, acidity, and depth - plus pickled onions and butter lettuce add that ideal fresh crunch.

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Prep Time 20 minutes mins

Total Time 1 hour hr 30 minutes mins

Course: Dinner, Main Course, Sandwiches, Seafood

Cuisine: American

Calories: 1843

Ingredients Equipment Method Nutrition

Ingredients

  

For the salmon burger patties:

• 1 lb skinless raw salmon ground in food processor
• 1 large egg
• ½ cup panko
• 2 tablespoon mayonnaise
• ¼ teaspoon garlic powder
• ½ teaspoon kosher salt
• ½ medium lime juiced
• Avocado oil for cooking

For the remoulade sauce:

• 1 cup mayonnaise
• 3 tablespoon Creole or Dijon mustard
• 2 tablespoon finely chopped parsley
• 2 tablespoon finely chopped scallions
• 2 tablespoon grated horseradish
• 1 garlic clove finely grated or smashed
• 1 teaspoon hot sauce
• 1 teaspoon lemon juice plus more to taste
• Dash cayenne pepper
• ½ teaspoon paprika

For serving:

• 2 toasted burger buns
• 2 leaves bin lettuce
• Pickled red onions
• Optional: gochujang sauce for dipping

Equipment

• Food processor
• Chef's knife and cutting board
• Measuring spoons and cups
• Spatula
• Cast iron or nonstick skillet
• Mixing Bowls

Method

 

Make the burger patties:

1. In a large bowl, combine salmon, egg, panko, mayo, garlic powder, salt, and lime juice. Mix until just combined.
2. Form mixture into 6-8 small patties, depending on desired size.
3. Transfer patties to a tray or plate and chill for at least 1 hour to firm up.

Cook the burgers:

1. Heat a cast iron or nonstick skillet over medium-high heat. Add a splash of avocado oil.
2. Sear patties 3-4 minutes per side or until golden and cooked through. Remove and let rest slightly.

Make the remoulade sauce:

1. In a bowl, whisk together mayo, mustard, parsley, scallions, horseradish, garlic, hot sauce, lemon juice, cayenne, and paprika. Taste and adjust seasoning as needed.

Assemble and serve:

1. Place lettuce on the bottom bun, add a salmon patty, top with pickled onions and a generous spoon of remoulade. Cap with the top bun.
2. Serve immediately with fries and extra gochujang or remoulade for dipping.

Nutrition

Calories: 1843kcalCarbohydrates: 25gProtein: 7gFat: 190gSaturated Fat: 30gPolyunsaturated Fat: 113gMonounsaturated Fat: 43gTrans Fat: 0.5gCholesterol: 106mgSodium: 3135mgPotassium: 158mgFiber: 2gSugar: 4gVitamin A: 657IUVitamin C: 3mgCalcium: 84mgIron: 2mg

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