Salmon Burgers with Avocado Aioli Recipe on Food52 (2024)

FAQs

What is the best condiment for a salmon burger? ›

Brush the patties generously with oil, then grill over medium-high heat on well-oiled grates or pan-fry in a well-oiled skillet, preferably cast iron or nonstick, over medium-high heat to an internal temperature of 155°F, or until nicely charred, 10 to 12 minutes.

Combine avocado, yogurt, basil, garlic, lemon juice, salt, and black pepper in a food processor; blend until just smooth. Use immediately or store in the refrigerator.

If you're making these salmon patties burger-style, keep it classic with Greek-Style Oven Fries. Use any creamy-meets-tangy leftover tzatziki as a dipping sauce for the crispy oven-baked potatoes. For a lighter option, serve with a crisp salad like Celery Salad with Greek Yogurt Dressing.

If you have a lot of salmon patties to make, you can even forgo the pan altogether and bake them on a sheet tray in the oven. This way, even if your patties are a little too wet or dry you can still get a decent shape; less flipping means less chance of the patties falling apart.

If you add too much egg, for instance, or the canned fish isn't properly drained, the mixture will be too wet and the cakes will fall apart. Too many breadcrumbs, on the other hand, will make your cakes dry and crumbly.

That white slimy stuff is called albumin, and it's actually just a harmless (albeit pretty gross-looking) protein that solidifies as salmon cooks.

There is an ongoing debate as to whether an aioli is healthier than its cousin mayonnaise. Mayo is essentially any neutral flavored oil, with egg yolk, vinegar and lemon juice, whereas an aioli begins with pounding garlic, which has many health benefits, with a mortar and pestle and using olive oil instead of canola.

Nowadays, the word aioli is pretty much synonymous with mayo, and is often just a simple mayonnaise (store-bought or homemade) that is flavored generously with garlic—a nod to its origins.

What makes aioli different from mayo? ›

Unlike mayonnaise, which is made by emulsifying oil into egg yolks, aioli is made by pounding garlic into a paste and then gradually adding olive oil to the mixture, creating a thick and creamy sauce. The garlic gives aioli its characteristic pungent flavor, while the olive oil adds richness and depth.

What Is the Difference Between Salmon Patties and Salmon Burgers? The main difference between my Salmon Patties and this salmon burger is the quantity of ingredients in the filling and the use of binder ingredients. My salmon patties use canned salmon, egg, breadcrumbs, Greek yogurt, vinegar, and Dijon mustard.

Pan-fried until crispy with melty Havarti cheese. Then sandwiched between toasted brioche buns with creamy, spicy-sweet chipotle mayo. These colorful and fresh salmon burgers are simple to make and full of so much flavor.

They can be cooked straight out of the freezer, without adding any fuss or hours to the cooking time. In fact, with our tips and tutorials, you can enjoy salmon burgers from freezer to table in 20 minutes flat.

Covering your fish in a layer of mayo before popping it in the oven is a foolproof method for ensuring a crispy armor and a flavorful, tender interior. Any mayo you have stocked in your pantry will suffice—if you're a Kewpie fanatic like me, go forth and slather.

That shouldn't surprise you – it's a fantastic ingredient. Especially in this simple picnic or barbecue dish that I've been doing for years. It's so quick and easy, you can make it as you cook the salmon. Serve it with a fennel salad and some steamed new potatoes.