Salmon Burgers with Mango Salsa
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[amazon_link asins=’B0787VMK6H,B01APP1XZA,B000YDO2MK,B005D6G5N2,B00FMOXYM0,B00B617XK2,B00I9GZ9L2,B00WOCEHME’ template=’ProductCarousel’ store=’queensnotcom-20′ marketplace=’US’ link_id=’3816fea7-e52d-11e8-b817-59d6a43e9ec3′] With the summer heat on full blast here on the east coast, I resorted to easy, quick meals. During the summer we enjoy burgers more than any other time. So, I tried these Salmon Burgers paired with a luscious Mango-Tomato salsa.
There are two ways you can do these salmon burgers. First, cook the salmon — either bake, pan-fry or grill a whole salmon fillet to use for the burgers. Or you can use leftover cooked salmon fillet. If you have leftover salmon (or any type of fish) use it right away, like the day after or the next meal that day. The fresh flavor and goodness of the fish is still within the meat that same day. Otherwise, if you wait too long, the fish will be dry and have a not-fresh flavor that won’t be appealing.
When I made these salmon burgers, I cut the cooked fish in large chunks. Then I added cooked potato cubes, leftovers from boiled potatoes of a previous meal and the rest of the seasonings.
Our cousin, Susan from San Francisco, California sent us several pounds of calamansi (the Filipino lime) which grows on the west coast and warmer states of the USA. So I sprinkled some of the sweet, citrus juice over the salmon burgers just as it was coming off the pan.
I was amazed at the outcome. The chunky, coarse salmon pieces mixed with potato cubes, held together by Panko bread crumbs, mustard, mayo, egg and seasonings were marvelous.
And the side salsa was a success — sweet tropical mango flavors mixed into the fresh vine-ripened organic Jersey tomatoes, sprinkled with patis (fish sauce), sugar and chopped parsley. This recipe was definitely a keeper for summer.
Salmon Burgers with Mango Salsa
- 1/2 pound cooked salmon fillet boneless, cut into chunks cooked salmon fillet
- 2 whole boiled potatoes, medium-sized cut into 1/2-inch cubes
- 2 whole eggs 1 egg to mix into burgers, 1 egg to coat with bread crumbs
- 1 cup Panko bread crumbs divided, 1/2 for mixing into burgers, 1/2 for coating burgers Panko bread crumbs
- 1 Tablespoon mustard
- 1 Tablespoon mayonnaise
- 1 Tablespoon soy sauce
- 3 Tablespoons calamansi or lemon juice 1 Tablespoon to mix into burgers, rest to sprinkle on burgers right after cooking calamansi or lemon juice
- 1 teaspoon salt
- 1 teaspoon ground black pepper powder
- 2 whole fresh mangoes peeled, pitted, cut into 1/2 inch cubes
- 2 whole tomatoes sliced and cut into 1/2-inch cubes organic tomatoes
- 2 stalks scallions chopped scallions or green onions
- 1 Tablespoon patis (fish sauce) for salsa, from Asian markets
- 2 teaspoons granulated sugar for salsa
- 1-2 whole tomatoes sliced, for garnish
- 4 to 6 large fresh lettuce leaves to wrap burgers
- 1/4 cup vegetable oil for pan frying salmon burgers vegetable oil
- In a large mixing bowl: Mix the salmon chunks, potatoes, egg, bread crumbs, mustard, mayonnaise, soy sauce, calamansi or lemon juice, salt and black pepper. Combine ingredients well. Form and shape round patties, about 2-inches in diameter. Flatten middle. Place on a platter and cover loosely with wax or parchment paper. Refrigerate for 30 to 40 minutes up to one hour to firm up.
- After refrigerating the burgers, take out and roll the patties into the following: a bowl of one beaten egg, then a bowl of Panko bread crumbs.
- To pan fry: Using a non-stick large skillet pan, over medium high heat, add the vegetable oil. When oil is hot enough, add the salmon burgers. Leave an inch space between the burgers. Turn the burgers only once or else they will break apart with too much handling. Cook each side for about 4 minutes or till bread crumbs turn a golden brown. Sprinkle the burgers with lemon or calamansi juice. When cooked, drain on parchment paper to remove excess oil.
- Or if you prefer to bake: Preheat oven to 350 F. Line a large baking sheet with parchment or baking paper. Arrange the salmon burgers on the baking sheet. Bake for 12 minutes till bread crumbs turn golden brown. Remove from oven and sprinkle lemon or calamansi juice on salmon burgers.
- To prepare salsa: Mix in a medium-sized bowl the mango, tomatoes, scallions, fish sauce and sugar. Mix gently. Be careful not to mash the soft mango cubes. Cover with a plastic wrap and chill in the refrigerator till ready to serve.
- To serve: Place the salmon burgers on top of tomato slices. Wrap with lettuce leaves. Serve salmon burgers warm together with chilled mango salsa.
- COOK'S COMMENTS: Panko bread crumbs are Japanese bread crumbs which are larger in size than the regular bread crumbs. If not available, you can use the regular bread crumbs. Panko bread crumbs, soy sauce, fish sauce can be purchased at Asian markets or online sources. For my readers convenience, you can shop for it on my Amazon affiliate page. Click here.
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Wow – these look amazing! You have all of my favorites – salmon, mango & panko. The perfect dinner!!!!
Great way to use leftover salmon! I don’t enjoy just reheating my leftover fish, but transforming it into a burger is a fabulous idea.
I love salmon burgers I need to try these using potatoes!
What a great way to use left over salmon. Can’t wait to try it.
Honestly, so many amazing recipes here and oh my gosh, I just want ALL of them. I’m totally drooling over here!
Thanks, Nicole. Nice of you to stop by. Enjoy my Filipino and Asian recipes 🙂