How Long to Cook Salmon Patty on Stove

Salmon burgers in a cast-iron skillet, beside a plate with a salmon patty on a bun, topped with Sriracha mayo, avocado, and diced red onion.

These salmon burgers, made with salmon, scallions, salt, and pepper—no fancy fillers—and topped with pickled shallots, avocado, and Sriracha mayo are healthy, easy, and guaranteed to satisfy your burger craving.

A quick week-night salmon burger hits all the sweet spots–it's fast, it's healthy, and it tastes great. The addition of creamy avocado and tangy, crunchy quick-pickled shallots gives you all the textures, too.–Anna Helm-Baxter

HOW DO I KEEP SALMON BURGERS FROM FALLING APART?

The beauty of these patties is that they taste like salmon–not breadcrumbs or eggs. While that comes at a cost (they're a little more delicate), it makes them taste fabulous. In this recipe, you give the meat just a quick whirl through the food processor, keeping the salmon mostly in chunks but with a bit of purée to hold them together. Don't over purée though, or you might as well just buy the patties premade.

The secret though, besides using the thinnest metal spatula you can find, is to refrigerate the patties for at least 15 minutes before putting them in the skillet. Packed tightly and cooled, you'll find that they gain a little more structure and will stand up to a little bit more movement.

Salmon Burgers

Salmon burgers in a cast-iron skillet, beside a plate with a salmon patty on a bun, topped with Sriracha mayo, avocado, and diced red onion.

Anna Helm-Baxter

Prep 15 mins

Cook 15 mins

Total 30 mins

▢ 1 shallot finely chopped
▢ 2 tablespoons red wine vinegar
▢ 1 pound boneless skinless salmon cut into large chunks
▢ 1 scallions (white and green parts) finely chopped
▢ Sea salt and freshly ground black pepper
▢ 1 tablespoon olive oil
▢ 3 tablespoons store-bought or homemade mayonnaise
▢ 2 teaspoons Sriracha
▢ 4 brioche burger buns or homemade burger buns split and lightly toasted (optional)
▢ 1 small avocado peeled, pitted, and sliced

In a small bowl, combine the shallot and vinegar and let it rest, tossing occasionally, for at least 10 minutes.
Meanwhile, in a food processor, pulse the salmon, scallion, and 1/4 teaspoon each salt and pepper until it's broken into small chunks but not puréed into mush. Firmly press the mixture together to form into 4 thick burgers.
Heat a large skillet over medium-high heat. Add the oil and then fry the burgers, using a thin metal spatula to carefully flip them just once after they turn crusty and golden on one side, 3 to 5 minutes. And then cook until golden on the other side and cooked through, 3 to 5 minutes more.
While the burgers cook, in a small bowl, combine the mayonnaise and Sriracha. If using buns, slather the mayo mixture on both top and bottom buns.
Slip a thin metal spatula between the burgers and skillet and gently move them to plates or buns. The burgers are delicate and can fall apart, so use care. If not using buns, slather the mayo mixture on the burgers. Top with avocado and shallots.

Serving: 1 portion Calories: 468 kcal (23%) Carbohydrates: 27 g (9%) Protein: 28 g (56%) Fat: 28 g (43%) Saturated Fat: 4 g (25%) Polyunsaturated Fat: 10 g Monounsaturated Fat: 12 g Trans Fat: 1 g Cholesterol: 67 mg (22%) Sodium: 385 mg (17%) Potassium: 892 mg (25%) Fiber: 5 g (21%) Sugar: 4 g (4%) Vitamin A: 167 IU (3%) Vitamin C: 8 mg (10%) Calcium: 99 mg (10%) Iron: 3 mg (17%)