Salmon Burgers with Lemon Basil Mayo Recipe

Salmon: The main protein for the burgers, providing a rich and flavorful base.

Breadcrumbs: Helps bind the patties together, giving them structure.

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

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

Lemon juice: Provides a zesty and refreshing flavor to both the patties and the mayo.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the flavor.

Fresh basil: Brings a fresh and aromatic element to the lemon basil mayo.

When forming the salmon patties, make sure to handle the mixture gently to avoid overworking the fish. Overworking can make the patties dense and less tender. Additionally, chilling the patties in the refrigerator for about 15-20 minutes before grilling can help them hold their shape better on the grill.

• 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 crushed crackers: Crushed crackers can provide a similar binding effect and texture to breadcrumbs.

• beaten egg - Substitute with flaxseed meal and water mixture: A mixture of flaxseed meal and water can act as a vegan binder, similar to eggs.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt can provide a creamy texture and tangy flavor similar to mayonnaise, with fewer calories.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor to lemon juice.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.

• mayonnaise - Substitute with avocado: Mashed avocado can provide a creamy texture and healthy fats similar to mayonnaise.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar can provide a tangy flavor similar to lemon juice.

• fresh basil - Substitute with fresh cilantro: Fresh cilantro can provide a fresh, herbal flavor similar to basil.

• salt - Substitute with sea salt: Sea salt can provide a similar salty flavor with a slightly different mineral content.

• black pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and spice, similar to black pepper, but with more intensity.

• To store the salmon burgers, let them cool completely after grilling. Place them in an airtight container, separating each patty with parchment paper to prevent sticking. Store in the refrigerator for up to 3 days.
• For longer storage, freeze the salmon patties. Lay them on a baking sheet lined with parchment paper and freeze until solid, about 2 hours. Once frozen, transfer the patties to a freezer-safe bag or container, separating each with parchment paper. They can be frozen for up to 3 months.
• When ready to use, thaw the frozen salmon patties in the refrigerator overnight. Reheat them on a grill or in a skillet over medium heat until warmed through.
• The lemon basil mayo can be stored in an airtight container in the refrigerator for up to 1 week. Stir well before using.
• Avoid freezing the lemon basil mayo as it may separate and lose its creamy texture.

• 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 and cover with a damp paper towel. Heat on medium power for 1-2 minutes, checking halfway through to ensure they don't overcook.

• 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 about 2-3 minutes on each side, or until heated through and crispy.

• For an air fryer, preheat it to 350°F (175°C). Place the salmon burgers in the basket in a single layer. Heat for about 5-7 minutes, flipping halfway through, until they are hot and slightly crispy.

• To reheat the lemon basil mayo, simply let it come to room temperature for about 15-20 minutes. Stir well before serving to ensure the ingredients are well combined.

• Grill: Used to cook the salmon patties, providing a nice char and smoky flavor.

• Mixing bowl: Essential for combining the chopped salmon, breadcrumbs, beaten egg, mayonnaise, lemon juice, salt, and pepper.

• Small bowl: Used to mix together the ingredients for the lemon basil mayo.

• Spatula: Handy for flipping the salmon patties on the grill to ensure even cooking.

• Measuring cups: Necessary for accurately measuring the breadcrumbs and mayonnaise.

• Measuring spoons: Used to measure the lemon juice, salt, pepper, and chopped fresh basil.

• Knife: Required for chopping the salmon fillet and fresh basil.

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

• Basting brush: Useful for applying a light coat of oil to the grill grates to prevent sticking.

• Plate: Needed to hold the formed salmon patties before grilling.

• Tongs: Helps in placing and removing the salmon patties from the grill.

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

• Serving platter: Ideal for presenting the cooked salmon burgers with the lemon basil mayo.

Prepare ingredients in advance: Chop the salmon fillet and fresh basil ahead of time to streamline the cooking process.

Use a food processor: Quickly combine the salmon mixture by pulsing it in a food processor instead of chopping and mixing by hand.

Pre-make the lemon basil mayo: Mix the lemon basil mayo ingredients the night before and store in the fridge.

Form patties ahead: Shape the salmon patties and refrigerate them for up to a day before grilling.

Grill multiple items: Utilize the grill space to cook side dishes like vegetables alongside the salmon burgers.