Salmon Burger w/ Remoulade Sauce

Sushi-grade salmon from Seatopia is ground and mixed with panko, egg, lime juice, and a little mayo, chilled for an hour, then pan-seared. A remoulade of mustard, horseradish, and hot sauce goes on top with pickled onions and lettuce.

Why You'll Love Salmon Burger w/ Remoulade Sauce

Chilling the patties for an hour before searing is what keeps them together in the pan. The remoulade brings mustard, horseradish, and hot sauce up against the richness of the salmon, and the pickled onions add the acid.

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.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 2

Course: Dinner, Main Course, Sandwiches, Seafood

Cuisine: American

Calories: 1843

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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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
• 1 dash cayenne pepper
• ½ teaspoon paprika

For serving:

• 2 toasted burger buns
• 2 leaves butter lettuce
• ¼ cup 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

Notes

Storage: Uncooked patties hold in the fridge for a day or freeze well for about a month, layered with parchment so they don't stick together. Cooked patties keep in the fridge for 2-3 days; reheat in a skillet over medium-low heat to warm through without drying them out. The remoulade keeps well on its own in the fridge for about a week.

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