Fresh Salmon-Cilantro Burgers

This was great! We LOVE salmon and eat it at least twice a week. I added a couple Tblsp mayo, some yellow cheese, more jalapeno (!), some red onion and more cilantro. I also added 1/4 cup fresh corn. I also put a jalapeno round on each side of the burger....made a nice touch! I think it might need a little binder and may use more mayo or an egg next time. This recipe is a keeper. Cooked in my very old cast iron skillet, didn't need the buns. We loved it!

I made these for a very rainy indoor 4th of July dinner. Used diced green chiles (1/2 a can) instead if the jalapeños, and they were so good! Very moist, and the mayo spread was perfect. The time listed cooked them perfectly.

If you're near a Publix, their French hamburger buns, toasted with a little butter, are the perfect bun. Will definitely make again :)

Pretty good. Had problems getting them to cook in the middle, but still enjoyed them. Used canned salmon for simplicity.

Very tasty! I made a few changes: minced about 3/4 of the salmon by hand, and left the remaining 1/4 in larger chunks. Increased the salmon by about 25%, but didn't up any of the other ingredients. Used a splash of soy sauce instead of s&p, spiced up the mayo with a little bit of sriracha, and topped each burger with 1T of guacamole and .25 oz mild, crumbled goat cheese in addition to the lettuce & cucumber. Since the burger mix was pretty delicate, I used a regular saute pan instead of messing around with the grill or grill pan, which seemed more likely to make it fall apart -- that way, no egg needed for binding. Served on a plain white burger bun since that's what was there. Was a little skeptical based on the reviews, but with these changes it was quick and easy and VERY good! Would definitely make again.

Great flavor and texture! YUMMO!

Descent salmon burger. I was expecting more Mexican flavor, but it was pretty good, that said, I'll make it again.

Made for a dinner party and they were delicious! Neither the jalapeno nor the cilantro was overpowering. Fantastic!

These are really good. I used a little sour cream to help bind them. I didn't use the mayo topping. Instead, I topped the burgers with homemade guacamole and pico de gallo. Very good.

They were outstanding! I probably added a bit more cilantro than they called for and I used regular mayo... they were wonderful :)

We loved these. I did use 2 small cans Coho salmon instead of fresh. I just diced the other ingredients and mashed together. Took another recomendation and added 1/4 cup egg substitute (or 2 egg whites) to help hold together. Assembled ahead of time and chilled to help hold together. Liked the mayo - we actually thought the cilantro flavor was subtle. Served with the recommended spinach salad (delish) and grilled sweet potatoes.

Meh. I was expecting more flavor. To be fair, I did not have the jalapeno so I substituted green chilies so that may have had a little to do with it. The mayo wasn't very exciting to me. Next time I'd use the lime-cilantro crema from the Cooking Light recipe "Fish Tacos with Lime-Cilantro Crema" which is fabulous. I also may have pulsed the food processor too long as the salmon didn't really form into patties well and I even used an egg but it came out sort of slimy instead of burger-like. Hubby liked it well enough so I might make it again with the above changes. DD took one bite and made something else to eat instead.

Made one of these for lunch today, and it was great--really flavorful. Accidentally put the mayo in the food processor with the salmon and was actually glad I did as it kept the burger nice and moist, and with fat free mayo, that's only 15 extra calories. I used a whole TB of jalapeno just for the one burger, so those who like food spicy will want to up the pepper.

An abosolute favorite

Best thing you will ever eat! Add 1 egg to hold together better and serve on cracked wheat buns. Yum!!!

One of the best salmon patties I've ever made. Made a few adjustments as we were not making burgers. Used canned salmon and mashed ingredients together rather than blender. Used fresh chives rather than onion and buttery cracker crumbs rather than bread crumbs. Served with fresh pasta elbow noodle salad inspired from patties using suggested ingredients for mayo in the pasta salad adding fresh chopped avocado, tomato, onion and couple tablespoons of margarita. What a great way to have a very flavorful Mexican inspired lunch; especially if you like cilantro.

Really delicious, solid recipe. I used a large can of salmon and just mashed all the ingredients together with a fork. I did add lime zest to both the mayonnaise sauce and the burgers themselves to punch up the lime flavor. Because I just mashed up the salmon with a fork, I added a beaten egg to help the burgers hold together. My husband and my two kids were really disappointed not to be able to have seconds. The suggested salad was also amazingly delicious and went well with the burgers.

These were ok, but a little bland, and I didn't particularly care for the texture. I used wild king salmon and whole wheat panko breadcrumbs. I also grilled these instead of using a grill pan. I served with the recommended spinach salad, (which was delicious). I will say that these were the best salmon burgers I've ever had but I think that had more to do with the wild king salmon I used and less to do with this recipe. I would probably not make this again for myself.

These were amazing! I made them with a whole jalapeño (didn't measure) and the burgers had just a little heat to them. I even made them with frozen and thawed salmon. My husband and I loved the taste of these and will make them again, great as an everyday meal. We also liked how easy these were to prepare.

Excellent and easy.I serve sweet potato fries roasted and have served rosted veggies. I call this a Sunday night dinner. My husband and I both love it! Have shared it with friends and they all love it.

Delicious and easier than I expected. I did make one fairly significant change. I used dill instead of cilantro, only because my grocery store was out of cilantro when I went. Since I tend to prefer dill to cilantro anyway, I may continue making it like this in the future. Anyway, this is great as a summer meal on the grill or as a fairly easy weeknight meal on the stove. My only minor complaint is the mayonnaise sauce was a little runny, making the burger a bit messy. I may cut back a little on the lime juice in the sauce next time.

I love salmon, salmon cakes, cilantro -- many of the ingredients and elements that were contained in this recipe. However, the recipe really did not come together for me and I prepared it exactly as instructed. The mayonnaise mixture was entirely too runny after adding the lime juice, but otherwise tasted fine. The burgers, on the other hand, were bland, almost void of any flavor other than plain salmon. Given that I had to buy fresh salmon to make this and got such sub-par results, I'd say this recipe is not worth making again. I'll stick with salmon cake recipes that use canned salmon -- cheaper and more satisfactory (for instance the CL recipe for Cajun Salmon Cakes with Garlic Aioli, one of our favorites).

These were terrific! I used the leftover cilantro-lime sauce from the Fajita Salad recipe (also from CL) instead of making this mayo. Awesome!! It was my first time making fresh salmon burgers....we are hooked!

This site has a great recipe www.entertainingrecipes.org

Burgers were very good and I would definitely make them again.

My family usually loves everything I make. This was inedible. The cilantro sauce was gross, and I like cilantro. The salmon cakes were a wierd rubbery consistency, which improved after cooking, but I just couldn't get the rubberyness out of my head. I have to admitt, after putting some tartar sauce on them, it was more like a 3 star.

Perfect flavor and a great way to serve salmon. Easy to prepare in a food processor especially if you can find skinless fillets. The sauce can be spiced up or down to your tastes. Delicious.

We enjoy salmon and usually have it for dinner once a week. In this recipe, the cilantro was the predominate flavor -- not the salmon. The portions were on the small side -- and we doubled the recipe and made five burgers! Also, there was a lot of prep work. The burgers do cook up quickly which was a plus, and the mayo is tasty.

This was my first attempt at a fresh salmon burger and they turned out perfect! They were a big hit with the family and a very healthy dish. I served them on whole grain buns with no complaints from my meat and potatos hubby!

This was delicious! The sauce was fantastic, but I thought the burger itself was just a bit bland. I would increase the onion and jalepeno, maybe add a bit of hot sauce as well. I'll definitely be making these again.

This was a great burger. My meat loving husband raved about it! I cooked it 3 minutes on each side - made it hold together a bit more. Loved the mayo - made the burger pop. Also, used wheat buns - very good.

I didn't have fresh salmon so I used canned salmon instead. The burgers were excellent even with that substitution. The dressing combined with cucumber slices was really good.

This dish is AWESOME. I prepared the mayo and salmon exactly as described, and since I'm the only one in my house who eats seafood, I had to freeze 3 of the burgers, and they do freeze well. I did not have cucumber or lettuce on hand, so just have mayo & salmon & the bun, and it's delish. So is the salad that accompanies the recipe!

I thought these were delicious! I cheated and used salmon from a pouch (rather than fresh), and the recipe was so easy. I also used the homemade mayonnaise recipe (same issue) for the cilantro mayo topping. Really great! I made the salad dressing suggested in the recipe for my side salad, and the combination was fantastic!