Cajun Salmon Burgers Recipe | Yummly
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Cajun Salmon Burgers

YUMMLY(2)
Arnold Topia: "very good! i would make it again. we used creole…" Read More
21Ingredients
90Minutes
750Calories
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Description

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.

Ingredients

US|METRIC
4 SERVINGS
  • 2 tablespoons 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 pounds skinless salmon fillets
  • 2 tablespoons mustard (chipotle mustard; or use 2 tablespoons Dijon mustard and about 1/2 teaspoon ground chipotle chili, to taste)
  • 1 tablespoon mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 cup panko breadcrumbs (divided)
  • 1 1/2 teaspoons cajun seasoning mix
  • 1/2 cup mayonnaise
  • 1 1/2 teaspoons hot sauce (such as Crystal or Tabasco)
  • 1 1/2 teaspoons lime juice
  • 1/4 teaspoon cayenne
  • 2 tablespoons 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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    Directions

    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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    750Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories750Calories from Fat410
    % DAILY VALUE
    Total Fat45g69%
    Saturated Fat11g55%
    Trans Fat
    Cholesterol100mg33%
    Sodium850mg35%
    Potassium770mg22%
    Protein36g71%
    Calories from Fat410
    % DAILY VALUE
    Total Carbohydrate48g16%
    Dietary Fiber3g12%
    Sugars8g16%
    Vitamin A20%
    Vitamin C90%
    Calcium15%
    Iron15%

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

    Recipe Tags

    Reviews(2)

    Arnold Topia a month ago
    very good! i would make it again. we used creole instead the recommended brand
    Jeri Edwards 4 months ago
    very delicious, but definitely needed more seasoning. couldn't even taste the spice.

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