Southwestern Salmon Burgers With Lime Cilantro Slaw is full of excellent mixes and delicious seasonings with a lot of topping possibilities, like this easy-to-make lime cilantro slaw. They can be served as a healthy burger for dinner or lunch.
Today’s instruction in burger land was kind of a long time coming. I continually thought salmon burgers were difficult or exhausting to make. And yet I really love them.
These southwest salmon burgers have all types of fun mix-ins — bell peppers, corn, cilantro — and excellent seasonings to give them a southwestern taste.
Ingredients
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1 lb fresh salmon fillets, skin removed
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⅔ cup Panko breadcrumbs
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1 large egg, lightly beaten
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½ cup red bell pepper, chopped
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⅓ cup corn kernels (fresh, canned, or thawed frozen)
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¼ cup red onion, chopped
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¼ cup fresh cilantro, chopped
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Zest and juice of 1 lime
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1 clove garlic, minced
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1¼ tsp chili powder
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¾ tsp ground cumin
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¾ tsp kosher salt
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¼ tsp black pepper
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⅛ tsp cayenne pepper (optional, for extra heat)
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1 tbsp canola oil or vegetable oil
Instructions
1. Prep the Salmon
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Cut the salmon into large chunks and place in a food processor.
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Pulse a few times until the salmon is finely minced but not pureed.
2. Make the Mixture
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In a large mixing bowl, combine the minced salmon, breadcrumbs, beaten egg, bell pepper, corn, red onion, cilantro, lime zest and juice, garlic, chili powder, cumin, salt, black pepper, and cayenne (if using).
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Mix gently until just combined. Avoid overmixing to keep the burgers tender.
3. Form the Patties
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Divide the mixture into 4 equal portions.
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Shape each portion into patties about ½ inch thick.
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Place the patties on a plate, cover, and refrigerate for 15–30 minutes to help them firm up.
4. Cook the Burgers
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Heat the canola oil in a large skillet over medium heat.
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Add the salmon patties and cook for about 4 minutes per side, until golden brown and just cooked through.
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Be careful not to overcook, as salmon can dry out quickly.
Optional: Grill the patties over medium heat, brushing the grates with oil first to prevent sticking.
5. Serve
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Serve the salmon burgers on toasted buns with lettuce, avocado, or your favorite toppings, and a squeeze of lime for extra freshness.
Make Ahead & Storage
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Make Ahead: Form the patties, place parchment paper between them, and refrigerate for up to 24 hours before cooking.
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Refrigerator: Store cooked patties in an airtight container for up to 2 days.
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Freezer: Freeze uncooked patties on a baking sheet, then transfer to a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before cooking.
