Salmon Burgers

Can you use other types of salmon to make salmon burgers?

You can use any type of salmon to make salmon burgers, but try to use fillets with the skin and pin bones removed. Atlantic salmon, with its mild flavor and light pink color, is widely available. But you can also use sockeye salmon, known for its leaner meat and rich orange color. Both make great burgers! To really up your fish game, here are more helpful tips on how to buy salmon for any recipe.

Do you need a food processor to make salmon burgers?

You do not need a food processor to make salmon burgers. You can use a blender to make the initial paste, and then a good sharp knife to cut the rest of the fish into very small pieces. The mixture might be slightly chunkier, but the burgers will still hold together, and of course, still taste delicious.

How can you tell when salmon burgers are done?

Use an instant read thermometer to tell when your salmon burgers are done. Insert the thermometer into the thickest part of the burger, and when it reaches 145°, it’s ready to eat. The burger should also appear opaque and not translucent or raw.

What do you serve with salmon burgers?

Like regular burgers, you can serve any of your favorite sides with salmon burgers, like crispy baked onion rings, grilled corn in husks, potato salad and just about any kind of pasta salad. All side dishes for salmon work for salmon burgers, too.

Can you make salmon burgers ahead of time?

Yes, you can make salmon burgers ahead of time. In fact, if you chill the formed patties even 10 minutes before cooking, they’ll be firmer and easier to flip. To store uncooked patties, wrap each one individually and keep in an airtight container in the fridge for up to a day. Cooked salmon patties can be stored in an airtight container in the fridge for up to 3 days.

—Lesley Balla, Taste of Home Associate Editor