I made these for Zach and his parents a few weekends ago and, not to brag or anything, but they LOVED them. They were a huge hit. Zach declared them his “new favorite way to eat salmon,” which is a bold statement, since we eat it a lot around here. I’ve made salmon croquettes before with canned salmon, which is already cooked (like tuna). They are delicious, for sure. But these use fresh salmon, chopped up into itty bitty pieces, formed into a patty with some other stuff, and THEN cooked (as you would with ground beef for a regular burger). The result is a super moist, fresh patty with a perfect sear on the outside that holds up perfectly. The best thing about this recipe is you can make it way in advance. You can mix and form the patties up to two days before cooking and keep them in your fridge, or you can freeze them! Just place the formed patties on a baking sheet in your freezer to flash freeze them for about a half an hour. Then, transfer them to a container or bag separated with parchment paper. This will ensure that they maintain their shape and don’t get squished together. Just be sure to defrost them completely before cooking them to ensure even cooking. Similarly, the sauce can be made days in advance of eating. I recommend doubling the sauce recipe and serving homemade sweet potato fries with the meal, using the extra sauce for dipping. Or, you can use a homemade tartar sauce instead if you prefer.
Try these other salmon recipes:
Garlic Butter Sheet Pan Salmon and Veggies15-Minute Perfect Poached Salmon with Chive ButterOrange Glazed SalmonSalmon, Arugula, and Feta FrittataOne-Pan Garlic Butter Salmon and Swiss ChardChipotle Salmon Tacos with Cilantro Lime CremaSeared Salmon with Scallion ButterSeared Salmon with Avocado, Lemon, and Garlic AioliGarlic Poached Salmon with Creamy Lemon Caper Sauce
Recipe for Salmon Burgers with Lemon Caper Aioli below!
