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A close-up of a sandwich with crispy fried chicken, fresh green lettuce, red onion slices, and creamy sauce in a toasted bun.

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
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 2
Course: Dinner, Main Course, Sandwiches, Seafood
Cuisine: American
Calories: 1843
Ingredients Equipment Method Nutrition Notes

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
  • 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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