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See 5 recipes Download free cookbookCrispy Salmon Burgers with Charred Corn Peach Salsa
Prep Time:25 minCook Time:15 minTotal Time:40 minServings:4Difficulty:Medium
These salmon burgers are built for summer dinners when you want something fresher than a classic beef burger but every bit as satisfying. Chopping part of the fish by hand gives the patties structure while leaving enough larger pieces to keep them tender.
The salsa takes a savory turn from blistered corn and jalapeño, balanced by ripe peach, lime, and scallion. It is juicy without being watery, so it stays neatly stacked in the bun and brings contrast to the crisp-edged salmon.
A thin layer of lime yogurt cools the heat, while shredded red cabbage adds crunch that lasts. Toasting the brioche buns in the same skillet catches the flavorful browned bits and keeps the bottom halves from becoming soggy.
Shape the patties gently and chill them briefly before cooking. That short rest helps the breadcrumbs hydrate and makes the burgers easy to turn without compressing the salmon into a dense texture.
Nutrition (per serving)
Calories:585 kcal
Protein:38 g
Carbs:49 g
Fat:27 g
Directions
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1
Cut the salmon into 1-inch chunks. Pulse half in a food processor 5 to 7 times until coarsely minced, then hand-chop the remaining half into 1/4-inch pieces.
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2
Combine both textures of salmon with the panko, egg, Dijon, half the scallions, the finely grated zest of 1 lime, 3/4 teaspoon salt, and the black pepper. Fold just until evenly mixed.
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3
Divide the mixture into 4 equal portions and shape into 3/4-inch-thick patties. Set them on a parchment-lined plate and refrigerate for 10 minutes while preparing the toppings.
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4
Heat a large skillet over medium-high heat. Add the corn and jalapeño to the dry skillet and cook for 3 to 4 minutes, stirring occasionally, until blistered in spots.
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5
Transfer the corn mixture to a bowl. Fold in the peach, cilantro, remaining scallions, juice of 1 lime, 1 tablespoon olive oil, and 1/4 teaspoon salt; set the salsa aside.
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6
Stir the yogurt with 2 teaspoons juice from the remaining lime and the remaining 1/4 teaspoon salt. Toss the cabbage with 1 teaspoon of the lime yogurt in a separate bowl.
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7
Wipe out the skillet and heat the remaining 1 tablespoon olive oil over medium heat. Cook the chilled patties for 3 to 4 minutes per side, turning once, until browned and opaque at the center.
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8
Toast the buns cut-side down in the skillet for 1 minute. Spread each bun with lime yogurt, then stack with cabbage, a salmon patty, and a generous spoonful of corn-peach salsa. Serve immediately.
Ingredients
- Skinless Salmon Fillet, Pin Bones Removed:1 1/4 lb
- Panko Breadcrumbs:1/3 cup
- Large Egg:1
- Dijon Mustard:1 tbsp
- Scallions, Thinly Sliced:3
- Limes:2
- Kosher Salt:1 1/4 tsp
- Black Pepper:1/2 tsp
- Fresh Corn, Kernels Cut from the Cob:1 ear
- Ripe Peach, Finely Diced:1
- Jalapeño, Finely Chopped:1
- Fresh Cilantro, Chopped:1/4 cup
- Extra-Virgin Olive Oil:2 tbsp
- Plain Greek Yogurt:1/2 cup
- Shredded Red Cabbage:1 cup
- Brioche Burger Buns, Split:4
Tips & Notes
- Keep the salmon cold until mixing so the patties hold their shape and stay tender.
- Choose a peach that yields slightly to pressure but is still firm enough to dice cleanly.
- If the patties feel soft after shaping, chill them for an additional 5 minutes before cooking.
