Grilling salmon burgers is the quintessential way to enjoy the flavor of summer. This method for preparing grilled salmon burgers can be adapted for cooking indoors on a cast-iron grill pan. The only potential downside of cooking indoors is a lack of the charring that’s achievable over the flame of a grill.
This is a quick and easy recipe for baked salmon burgers that comes together easily using your food processor. Serve them up on any type of bun (including lettuce buns for low-carb), along with your favorite toppings like mashed avocado, red onion, sliced tomatoes, and mustard!
How to Grill Salmon Burgers
Ingredients
- 1 can wild or sockeye salmon, drained
- ½ cup gluten-free or wheat free bread crumbs
- 1 cup of walnuts
- 2 free range free eggs
- ½ cup peas, fresh or frozen
- 1-2 tsp lemon juice
- 1 tsp Dijon mustard
- ¼ tsp sea salt, and more to taste
- ¼ tsp dried thyme (or ½ tsp if using fresh)
- ½ tsp dried dill (or 1 tsp if using fresh)
- black pepper, to taste
Directions:
- Put canned salmon, walnuts, breadcrumbs & eggs and in a food processor and process for 10-15 seconds.
- Add peas and the rest of the ingredients and process for another 10 seconds.
- Divide into 6-7 patties.. filling heart cookie cutter is optional
- Place thawed or frozen salmon burger patty on grill and let cook, undisturbed, on either direct or indirect heat for 2 to 5 minutes (see note above). Flip and cook for an additional 2 to 5 minutes or until cooked through.
- Transfer to a serving platter and enjoy.
Toppings and servings:
Our favorite toppings for fresh salmon burgers are tomato slices, thinly sliced red onion, a hefty dose of avocado and a drizzle of fresh lemon juice. These salmon burgers are so tasty you may want to go bun-less. Or you can use a lettuce bun for a low-carb lunch, but I also use store-bought gluten-free buns or gluten-free bread from time to time.
