I started making salmon burgers after a fishing trip where I caught too much salmon and needed a way to use the leftovers. Canned salmon works just as well. The patty is salmon mixed with eggs, chopped onion, parsley, panko breadcrumbs, lemon zest, and garlic basil mayonnaise. Grilled or pan-fried until cooked through, stacked on a bun with a slice of grilled pineapple.
The grilled pineapple is awesome. The sugar in the pineapple caramelizes on the grill and the smokiness pairs with the salmon in a way that lettuce and tomato cannot match. Extra garlic basil mayonnaise on the bun. Delicious.
Tips for Making Salmon Burgers with Grilled Pineapple
Do not overmix the patty
Combine everything in a bowl and mix until just held together. Overworking makes the patties dense and tough instead of light and flaky. 
If the mixture is too wet to hold a shape, add another tablespoon of panko. If too dry, add a little more mayonnaise.
Grill the pineapple until you see marks
One-inch thick slices, grilled until caramel-coloured grill marks appear on both sides. The pineapple should be warm and slightly softened but not mushy.
Grill the pineapple at the same time as the patties. Both take about the same amount of time.
Salmon Burgers with Grilled Pineapple and Garlic-Basil Sauce
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
These salmon burgers are a delightful combination of savory and sweet, featuring salmon patties topped with grilled pineapple and a flavorful garlic-basil sauce.
Ingredients
- 1 can of salmon or leftover fresh salmon
- 2 eggs
- 1 onion, chopped
- 2 tablespoons parsley, chopped
- 1/2 cup panko breadcrumbs
- Zest of 1 lemon
- Garlic basil mayonnaise
- 4 slices of pineapple, grilled
Instructions
- In a bowl, mix together the salmon, eggs, onion, parsley, panko, lemon zest, and garlic basil mayonnaise.
- Form the mixture into patties.
- Grill the pineapple slices until they have grill marks.
- Cook the salmon patties on a grill or stovetop until cooked through.
- Assemble the burgers by placing the salmon patties on buns, topped with grilled pineapple and extra garlic basil mayonnaise.
Notes
Canned salmon works well, but leftover fresh salmon can also be used. The garlic-basil mayonnaise is key to the flavor, so be generous with it. These burgers are best served fresh, but patties can be prepared ahead and stored in the fridge for a day. Grilled pineapple adds a sweet and smoky contrast to the savory patties.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 18
- Carbohydrates: 20
- Fiber: 2
- Protein: 25
- Cholesterol: 110 mg
Frequently Asked Questions
Can I use fresh salmon instead of canned?
Yes. Leftover cooked salmon, flaked with a fork, works well. About one cup of flaked salmon replaces one can. Remove any skin and bones before mixing.
What is garlic basil mayonnaise?
Mayonnaise mixed with minced garlic and chopped fresh basil. Start with two tablespoons of mayo, one clove of garlic, and a tablespoon of basil. Adjust to taste.
Can I bake these instead of grilling?
Yes. Place the patties on a parchment-lined baking sheet and bake at 400°F (204°C) for 15-18 minutes, flipping halfway. They will not have grill marks but the texture is similar.
Trying to lighten this for summer. Could I sub Greek yogurt for the mayonnaise in the garlic-basil sauce?
Hey Lou, yes you can. But it will have a sligthly tangier taste, and not as creamy texture.
I cooked these for a friend who can’t do red meat and the grilled pineapple on top sealed it for him!
Wonderful weekend burger swap from the usual beef, the garlic-basil mayo took it over the top!
The grilled pineapple against salmon was unexpectedly yummy, the caramelized sugar bridges the smokiness in a way lettuce-tomato never could. Used canned salmon for the patties the way the recipe allows, mixed with panko and a beaten egg. Held shape on the grill for four minutes a side. Genuinely heavenly summer burger. THANK YOU!