Sour Cream and Onion Salmon Burger Recipe

Ingredients

For the Salmon Burgers

• 1 1/2 lb skinless, center-cut salmon, cut into 2-inch cubes
• 2 cloves garlic, minced
• 1/4 cup freshly chopped chives
• 2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/2 tsp paprika
• 1 tsp lemon zest
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 1 large egg, whisked
• 2 tsp + 2 tbsp cassava flour (see notes for use)
• 2 tbsp avocado oil (or other neutral oil) for cooking

For the Sour Cream Sauce

• 1/3 cup sour cream
• 1 tbsp freshly chopped chives
• 1/4 tsp kosher salt
• Freshly cracked black pepper, to taste
• 1/2 tsp white vinegar
• 1 tsp onion powder

Instructions

1. Work in two batches: place half of the cubed salmon in a food processor and pulse until the salmon is minced but not pureed — aim for a texture similar to ground meat. Transfer to a bowl and repeat with the remaining salmon.
2. In a large bowl combine the minced salmon, minced garlic, chopped chives, 2 tsp onion powder, cayenne, paprika, lemon zest, salt, pepper, the whisked egg, and 2 tablespoons of cassava flour. Stir gently until everything is evenly incorporated.
3. Line a baking sheet with parchment paper. Divide the salmon mixture into four equal portions and shape them into patties. Chill the patties in the refrigerator for 10–15 minutes to help them firm up so they hold together while cooking.
4. While the patties chill, make the sauce: stir together the sour cream, 1 tablespoon chopped chives, 1/4 teaspoon kosher salt, a few grinds of black pepper, the white vinegar, and 1 teaspoon onion powder. Taste and adjust seasoning as needed. Set aside or refrigerate until ready to serve.
5. Heat a nonstick skillet over medium heat and add the avocado oil. Lightly dust each patty with the reserved cassava flour (about 1/2 teaspoon per patty) and gently press the flour into the surface to help form a crust.
6. Cook the patties in the hot skillet until a golden-brown crust forms, about 3 minutes per side. Cooking time will vary slightly depending on thickness; the goal is a crisp exterior while keeping the center moist.
7. Serve the salmon burgers hot, topped with a generous dollop of the sour cream sauce. They’re excellent on toasted buns, in lettuce wraps, or alongside roasted vegetables and a crisp salad.

Tips, Variations, and Serving Suggestions

These salmon burgers are flexible and easy to adapt:

• Grilling option: If you prefer, grill the patties on a well-oiled grate over medium heat, using a flat spatula and flipping carefully once to maintain their shape.
• Binder alternatives: If cassava flour isn’t available, try a tablespoon of panko, fine breadcrumbs, or almond flour in the mixture; adjust quantities slightly to achieve a cohesive texture.
• Make-ahead: Mix the patties and refrigerate them, covered, for up to a day before cooking. The sauce can be prepared earlier and kept chilled for up to 48 hours.
• Serving ideas: Top the burgers with sliced tomato, baby greens, or quick-pickled red onion. For a lighter option, serve over mixed greens with a lemon vinaigrette.

Storage

Leftover cooked salmon burgers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or briefly in an oven set to 325°F (use just enough time to warm through without drying). The sour cream sauce is best kept chilled and added fresh when serving.

Additional Info

Author: Alex Snodgrass

Servings: 4 people