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If you’re a fan of sour cream and onion potato chips like I am, you’re going to love these Sour Cream and Onion Salmon Burgers!
Here is a super fun, and simple, new salmon burger recipe! I love making salmon burgers like this because, bun or no bun, they are just yummy! Here, I topped my salmon with a sour cream sauce to capture a little essence of the wondrous “sour cream and onion” combination.
These Sour Cream and Onion Salmon Burgers are perfect for a meatless Monday dinner, served alongside a nice side salad or some sauteed green beans… really you just can’t go wrong!! My kiddos also loved this one, too!
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
- 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
- 2 tbsp avocado oil
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
- Place half of the salmon in a food processor. Turn on and blend until minced, almost the texture of ground beef. You don’t want it over-processed. Transfer to a bowl. Do the second batch of the salmon. (I do this in batches to prevent over blending the salmon).
- In a large bowl, combine the salmon, garlic, chives, onion powder, cayenne, paprika, lemon zest salt, pepper, egg and 2 tbsp cassava flour. Stir to combine.
- Line a baking sheet with parchment paper. Form salmon into 4 equal-sized patties and place on baking sheet. Transfer burgers to the fridge so that it firms up a bit and is easy to work with, 10 to 15 minutes.
- While the salmon is in the fridge, in a bowl add the sour cream, chives, salt, pepper, white vinegar and onion powder. Stir to combine.
- Heat a nonstick skillet over medium heat with avocado oil. Sprinkle 1/2 teaspoon of cassava flour on each burger. Using your hands, reshape the salmon burgers into patties, pressing the cassava flour into the patties.
- Transfer the patties to the hot skillet and cook until a golden-brown crust has formed on each side, about 3 minutes per side.
- Top each burger with a dollop of sour cream sauce and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Can these be frozen?
yes for sure!
These were a delight! Easy to make , and reheated well the next day! We added some horseradish to the sour cream sauce for a little extra zing!
Wonderful! So packed with flavor. Super easy too. I’ve never made a DD recipe that didn’t knock it out of the park!
Made these salmon burgers last night and they were a huge hit with the family ! Delicious! Will definitely add to my new favourites. Only sub was almond flour for cassava and still turned out great and stayed together.
this looks delicious! do you think these could be baked vs. fried?
I think they would work well baked, also!
Used canned salmon and it worked great! Very fresh tasting! Also used greek yogurt instead of the sour cream and was also great! Loved the flavor profile for these!
Could you sub almond flour in these?
yes it should still be fine in this recipe.
Hi Alex- do you think it would be possible to make this recipe with canned salmon if you squeezed out the excess moisture really well?
Hi Jenna,
Yes I think canned salmon, drained, will work well in this one.
Sub arrowroot or tapioca for cassava flour?
Yes, that would be just fine here!
can you put these in the air fryer and get same result?
I haven’t tried that yet, but I am sure they’d be awesome in the AF!! If you do it, please let us know how it turns out and how long you cooked 🙂
We airfried these tonight — DELISH!!!
How long did you air fry for and at what temp?