Salmon Burgers with Lemon Basil Mayo Recipe

Salmon: Fresh, finely chopped salmon fillet without skin, providing the main protein and flavor for the burgers.

Breadcrumbs: Helps bind the patties together, adding texture.

Egg: Acts as a binder to hold the patties together.

Mayonnaise: Adds moisture and richness to the patties and the lemon basil mayo.

Dijon mustard: Provides a tangy flavor that complements the salmon.

Lemon juice: Freshly squeezed, adds brightness and acidity to the patties and the mayo.

Salt: Enhances the overall flavor of the patties.

Black pepper: Adds a touch of heat and depth to the flavor.

Olive oil: Used for grilling the patties, adds a subtle richness.

Basil: Freshly chopped, adds a fragrant and aromatic touch to the mayo.

Lemon zest: Grated, adds a concentrated lemon flavor to the mayo.

When forming the salmon patties, make sure to handle the mixture gently to avoid overworking it, which can result in a dense texture. Lightly wet your hands with water to prevent the mixture from sticking to your fingers. This will help you shape the patties more easily and maintain a tender, juicy consistency.

• salmon fillet - Substitute with tuna fillet: Tuna has a similar texture and flavor profile, making it a good alternative for salmon in burgers.

• breadcrumbs - Substitute with panko: Panko breadcrumbs are lighter and crispier, providing a similar binding effect and texture.

• beaten egg - Substitute with flaxseed meal and water mixture: A mixture of 1 tablespoon flaxseed meal and 2.5 tablespoons water can act as a vegan binder.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor similar to mayonnaise but with fewer calories.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar tangy flavor with a slightly different texture.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidic brightness to the dish.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with umami depth.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for grilling.

• mayonnaise - Substitute with sour cream: Sour cream provides a similar creamy texture and tangy flavor.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar offers a similar tangy acidity.

• finely chopped basil - Substitute with fresh parsley: Fresh parsley provides a similar fresh, herbaceous note.

• grated lemon zest - Substitute with grated lime zest: Lime zest offers a similar citrusy brightness.

• Allow the salmon burgers to cool completely before storing. This helps to prevent condensation, which can make the burgers soggy.

• Wrap each salmon patty individually in plastic wrap or aluminum foil. This ensures they stay separated and makes it easier to grab just one or two at a time.

• Place the wrapped patties in an airtight container or a resealable freezer bag. If using a freezer bag, press out as much air as possible before sealing to prevent freezer burn.

• Label the container or bag with the date so you can keep track of how long they've been stored. Salmon burgers can be stored in the refrigerator for up to 2 days or in the freezer for up to 3 months.

• For the lemon basil mayo, transfer it to a small airtight container. It can be stored in the refrigerator for up to 1 week. Do not freeze the mayo, as it can separate and lose its creamy texture.

• When ready to use frozen salmon patties, thaw them in the refrigerator overnight. This ensures they defrost evenly and maintain their texture.

• Reheat the salmon burgers in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat them in a skillet over medium heat for about 3-4 minutes per side.

• Serve the reheated salmon burgers on fresh buns with a dollop of the lemon basil mayo. Enjoy the same delicious taste as when they were freshly made!

• Preheat your oven to 350°F (175°C). Place the salmon burgers on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• For a quicker method, use a microwave. Place the salmon burgers on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway to ensure even heating.

• If you prefer a crispy exterior, reheat the salmon burgers in a skillet. Heat a small amount of olive oil over medium heat. Add the burgers and cook for 2-3 minutes on each side, or until heated through and crispy.

• To reheat the lemon basil mayo, gently warm it in a small saucepan over low heat, stirring occasionally. Alternatively, you can let it come to room temperature by leaving it out for about 15-20 minutes before serving.

• Mixing bowl: Use this to combine the chopped salmon, breadcrumbs, beaten egg, mayonnaise, dijon mustard, lemon juice, salt, and black pepper.

• Grill pan: This is essential for grilling the salmon patties to perfection.

• Spatula: Handy for flipping the salmon patties while grilling.

• Small bowl: Perfect for mixing the lemon basil mayo.

• Measuring cups: Use these to measure out the breadcrumbs and mayonnaise accurately.

• Measuring spoons: These will help you measure the dijon mustard, lemon juice, salt, black pepper, and basil precisely.

• Knife: Necessary for finely chopping the salmon fillet and basil.

• Cutting board: Provides a safe surface for chopping the salmon and basil.

• Grater: Use this to grate the lemon zest for the lemon basil mayo.

• Whisk: Ideal for beating the egg before adding it to the salmon mixture.

• Spatula: Useful for mixing the ingredients in the small bowl to make the lemon basil mayo.

Prep ingredients ahead: Chop the salmon and mix the breadcrumbs, egg, mayonnaise, dijon mustard, lemon juice, salt, and black pepper the night before.

Use a food processor: Quickly chop the salmon and mix ingredients using a food processor to save time.

Pre-make patties: Form the salmon patties and store them in the fridge until ready to cook.

Make mayo in advance: Prepare the lemon basil mayo ahead of time and store it in the fridge.

Use pre-made breadcrumbs: Save time by using store-bought breadcrumbs instead of making your own.