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cajun salmon burger
Blog Home | Cooking + Recipes
cajun salmon burger

Easy Cajun Salmon Burgers with Ground Sockeye Salmon

May 11th, 2023

Healthy and Easy Salmon Burgers with Smoky, Savory Heat

This recipe for salmon burgers has smoky, savory heat, thanks to the addition of an easy homemade cajun spice mix. The salmon burger patties don’t require any binding ingredients like egg or breadcrumbs — just a cajun spice mix and salt — so they’re incredibly simple to make. If you like, you can serve these with a homemade remoulade sauce, tartar sauce’s zesty New Orleans cousin. 

A basic combination of pantry staples — dried species, dried herbs, and a pinch of cayenne — enhances the robust flavor of ground sockeye salmon, priming it for the grill. Once the burger patties are mixed and formed, you’ll want to chill them for about a half an hour to ensure that they hold their shape on the grill or on a grill pan. 

Note: This recipe makes enough cajun spice mix for several uses. Consider spicing up a sheet pan meal by seasoning any variety of fish and vegetables with the cajun spice blend. Store any leftover spice mix in a lidded jar and store it in the pantry for up to 3 months for best flavor. Remoulade can be made ahead of time and stored for up to a week in the refrigerator. Alternatively, you can serve the cajun salmon burgers with a store-bought container of remoulade — or any sauce you like! — to further streamline this recipe. 

Print Recipe

Easy Cajun Salmon Burgers with Ground Sockeye Salmon

By Wild Alaskan Company

Prep time

10 minutes

Cook Time

6 minutes

Total time

16 minutes

Yield

2 to 3

Ingredients

  • 1 (12 oz.) pack Ground Sockeye Salmon
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne
  • 1 teaspoon sugar
  • Salt
  • ¼ cup mayonnaise
  • 2 teaspoons dijon mustard
  • 2 teaspoons parsley, minced
  • 1 teaspoon lemon juice, or more to taste
  • 1 teaspoon capers, chopped
  • ½ teaspoon sweet paprika
  • ½ teaspoon vinegary hot sauce, or more to taste
  • ¼ teaspoon garlic powder
  • Small burger buns
  • Tomato, lettuce, pickles, and other burger toppings, for serving

Instructions

1. To make spice mixture, combine smoked paprika, oregano, pepper, garlic powder, onion powder, cayenne, and sugar together in a lidded jar.

2. In a medium bowl, gently combine ground sockeye salmon with 1 tablespoon of spice mixture and 1 teaspoon salt. Reserve remaining spice mixture for another use.

3. Form ground sockeye into 4 patties, then place on a plate. Cover and refrigerate for 30 minutes.

4. Meanwhile, make remoulade. In a medium bowl, stir together mayonnaise, mustard, parsley, lemon juice, capers, sweet paprika, hot sauce, and garlic powder. Taste and adjust for seasoning with more lemon juice and hot sauce. Set aside.

5. Preheat grill or grill pan to high. When grill is hot, lightly oil grate using tongs and a paper towel. Gently place chilled burger patties onto grill and allow to cook undisturbed until patties release easily from grates using a fish spatula, about 2 to 3 minutes. Flip and grill until patties have cooked through, another 2 or 3 minutes, then transfer to serving plate.

6. Serve alongside burger buns with remoulade and your favorite burger toppings. Enjoy immediately.


Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

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