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Salmon Burger Recipe


Salmon Burger Recipe

Green Hill, RI resident Kathy Conlin is an amazing cook. I’ve had the good fortune to be a guest at her dinner table on more than one occasion. Recently, Kathy served up her Amazing Salmon Burger Recipe. It was incredibly scrumptious and one for the recipe box. Kathy generously shared the recipe with Green Hill Rocks.

Kathy Conlin’s Amazing Salmon Burger Recipe

Yield: 6 Salmon Burgers

Salmon Burger Recipe Ingredients

Salmon Burger Recipe

Kathy prefers Farro Island Salmon

For the poaching:

1 lb Farro Island Salmon, cooked and flaked

1 scallion

1/2 cup white wine

1/2 cup water

For the burger mix:

1 cup panko crumbs

1/3 cup scallion, “green onion” chopped

1/4 cup fresh cilantro, chopped

3 whole eggs

Salmon Burger Recipe

Gently Combine Ingredients.

Flavors to Mix Like a Dressing & Add to the Burger Mix:

2 Tbsp freshly squeezed lime juice

3 Tbsp soy sauce

2 Tbsp rice vinegar

2 Tbsp minced fresh ginger

1 jalapeno, diced finely

1 Tbsp sugar

1 Tsp salt

For the Salmon Burger Coating:

1 c panko crumbs

1/4 c sesame seeds

Salmon Burger Recipe Directions

Step #1:    Poach Salmon.

  • Place a few sprigs of the fresh cilantro and one scallion into the liquid which is 1/2 water and 1/2 white wine (don’t use anything you would not drink). Let cool. Remove skin from salmon, scrape off dark meat and flake the cooked fish into a bowl.

Step #2:    Mix 4 Ingredients

  • Mix these ingredients together & add to salmon.
    • 1 cup Panko, 1/3 cup scallion, “green onion” chopped , 1/4 cup fresh chopped cilantro, 3 whole eggs

Step #3:    More Mixing!

  • In a measuring cup or small bowl, mix together these ingredients:
    • 2 Tbsp freshly squeezed lime juice
      3 Tbsp soy sauce
      2 Tbsp rice vinegar
      2 Tbsp minced fresh ginger
      1 garden variety jalapeno, diced finely
      1 Tbsp sugar
      1 Tsp salt
  • Add this to the salmon mixture & let sit and simmer for a refrigerator.

Step #4:  Salmon Burger Coating

  • Combine 1 cup panko crumbs and 1/4 sesame seeds.

Step #5:    Shape the Salmon Burgers

Form salmon dough into a ball in your hand.

  • Kathy weighs the mixture on a scale so that each salmon burger is about 5 oz. each.
Salmon Burger Recipe

Each Salmon Burger should weigh about 5 oz.

Methodology:  Roll the salmon dough ball in the panko and sesame seed mixture and coat. Mixture will be loose. Just coat, pat on additional crumbs as needed, then place cake on baking sheet and press into ‘cake shape’. When done shaping, put tray of formed salmon cakes on a baking sheet into the refrigerator until cakes are firm.

If freezing to store, place salmon burgers in freezer until frozen. Then remove and wrap burgers individually in wax paper, then place in ziplock & keep frozen up to 3 months.

Step #6:    Cook the Salmon Burgers

Salmon Burger Recipe

Saute Salmon Burgers in a hotel pan.

When ready to eat, brown salmon burgers in hotel pan on both sides, then place on clean baking sheet lightly oiled & bake in 350 degree oven for 15 minutes or until warmed through.

Step #7:    Make the Lemon Dressing

Salmon Burger

Mix lemon dressing in a cup for easy pouring.


  • 3 Tbsp fresh lemon juice ground white or black pepper
  • 2 Tbsp sesame oil 1 clove garlic, crushed
  • 4 Tbsp canola oil
  • 1/4 tsp salt
  • 1/4 tsp sugar

Store in the fridge until needed.


Step #8:    Serve These Amazing Salmon Burgers

Salmon Burger Recipe

Plate up your Salmon Burger and Serve with Asian Slaw, either homemade or purchased at Belmont Market.

These salmon burgers deserve an awesome bun, so stop by a bakery. Kathy’s served my salmon burger in a beautiful brioche! Alternatively, you can place each salmon burger on top of a salad slaw or simple green salad!

No matter, top each salmon burger with 1 Tbsp of lemon dressing, garnish with cilantro and feature a side of asian slaw or green salad.

Kathy suggests picking up a high quality Asian Slaw or green salad mix at Belmont Market to pull the dish together.

Preparation Note:

This recipe takes effort, but is delicious and worth it! Think about buying 3+ pounds of Farro Island Salmon in order to make a lot at once and freeze some for later. They hold up beautifully in the freezer for up to 3 months. Just wrap them individually in wax paper and then place in a ziplock bag.

Freezing Note:

Kathy defrosts her prepared salmon cakes in the refrigerator before cooking, but says it’s ok if you proceed with burgers slightly frozen. Just allow 5 minutes longer in the oven to cook through.

Recipe road test & photographs provided by Green Hiller Margaret Manion. Thank you Maggie!

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