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
What's the best type of salmon to use?
Use sushi-grade or sashimi-grade salmon for the freshest, cleanest flavor - ideally wild or sustainably farmed like Seatopia's.
Can I make the patties in advance?
Yes - mix and shape the patties, then refrigerate for up to 24 hours before cooking.





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