Cajun Salmon Burgers Recipe | Yummly
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Cajun Salmon Burgers

Camille: "This recipe was awesome! We only needed 2 serving…" Read More
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Cajun Salmon Burgers

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Give heart-healthy salmon the deluxe treatment with tender, custom-made patties, a crispy panko coating, and spicy aioli. The recipe is a Yummly original created by Marrekus and Krysten Wilkes of Cooks with Soul. They like to season the burgers with their The Boot seasoning, available on their website, but you can also use another favorite Cajun seasoning.


  • 2 Tbsp. unsalted butter
  • 1/4 cup green bell pepper (cut into ¼-inch dice)
  • 1/4 cup red bell pepper (cut into ¼-inch dice)
  • 1/4 cup yellow bell pepper (cut into ¼-inch dice)
  • 1/4 cup red onion (cut into ¼-inch dice)
  • 1 1/4 lb. skinless salmon fillets
  • 2 Tbsp. mustard (chipotle mustard; or use 2 tablespoons Dijon mustard and about 1/2 teaspoon ground chipotle chili, to taste)
  • 1 Tbsp. mayonnaise
  • 1 Tbsp. lemon juice
  • 1 tsp. lemon zest
  • 1 cup panko breadcrumbs (divided)
  • 1 1/2 tsp. cajun seasoning mix
  • 1/2 cup mayonnaise
  • 1 1/2 tsp. hot sauce (such as Crystal or Tabasco)
  • 1 1/2 tsp. lime juice
  • 1/4 tsp. cayenne
  • 2 Tbsp. grapeseed oil (or other neutral oil, divided)
  • 4 hamburger buns (about 4 inches wide, preferably with sesame seeds; toasted)
  • 1 tomatoes (thinly sliced)
  • 1 cup baby arugula
  • bread and butter pickles (for topping)
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    1. Heat butter over medium heat in a large heavy-bottomed frying pan. Add bell peppers and onion and cook, stirring occasionally until vegetables are soft, 7-8 minutes. Transfer to a plate and set aside.
    2. Cut three-quarters of the salmon into ¼-inch dice and place in a medium bowl. Cut remaining salmon into 1-inch pieces and add to a food processor with mustard, 1 tablespoon mayonnaise, the lemon juice, and lemon zest. Pulse ingredients into a paste, then transfer to bowl containing the 1/4-inch salmon pieces.
    3. Add 2 tablespoons of panko breadcrumbs, the cooked onion mixture, and Cajun seasoning; mix gently until combined. Form 4 equal-size salmon patties about 4 inches wide, using a 4-inch metal ring if you like for even shaping. Pour remaining panko onto a plate. Turn patties in panko to coat. Place on a plate or a sheet pan lined with parchment paper. Refrigerate patties at least 30 minutes or up to 1 hour.
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    NutritionView More

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    Calories750Calories from Fat410
    Total Fat45g69%
    Saturated Fat11g55%
    Trans Fat
    Calories from Fat410
    Total Carbohydrate48g16%
    Dietary Fiber3g12%
    Vitamin A20%
    Vitamin C90%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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    Reviewer Profile Image
    Camille a year ago
    This recipe was awesome! We only needed 2 servings so I cut the ingredients in half and we didn’t have any hot sauce, but did have sriracha so I substituted that to make a sriracha Mayo and it was SO good! We had seasoned fries with this and used the remaining of the sauce to dip those in and mixing that with ranch was a great fry sauce! Definitely a favorite and will make again and again!
    Reviewer Profile Image
    Stephanie Miner a year ago
    Wow that was delicious!
    Reviewer Profile Image
    Arnold Topia a year ago
    very good! i would make it again. we used creole instead the recommended brand
    Reviewer Profile Image
    Jeri Edwards 2 years ago
    very delicious, but definitely needed more seasoning. couldn't even taste the spice.