What to Put on a Salmon Burger? (2024)

Burgers are an incredibly riffed-on cuisine within American culture. However, we cannot deny that these beef patties are not without their limitations. Blue cheese, barbeque sauce, and bacon, all go nicely with a beef burger, and are good enough for even the medium-rare type of beef burger. However, once you change the burger’s central protein to something like salmon, and you find a whole new spectrum of possibilities emerging, providing emphatic answers to the question, ‘what to put on a salmon burger’.

In this blog, we will discuss some of the most suitable and delightful toppings for a salmon burger.

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What to Put on a Salmon Burger?

1) Onion, Tomato, and Mango Salsa:

Fruit salsa is an excellent partner to salmon; you can always play around with different choices, and go for a combination that tastes and looks best.

Ingredients required (will make 3 cups):

2 small dice, medium-sized mangoes (approximately 1.5 cups)
2 small dice, medium-sized tomatoes (approximately 1.5 cups)
½ small dice, medium-sized red onion (approximately 0.5 cups)
Black pepper (freshly grounded)
Kosher salt
1 tablespoon + 1 teaspoon lime juice (freshly squeezed)

Instructions:

Combine the above ingredients in a nonreactive small mixing bowl. Use salt for seasoning, and let the mixture sit for around 15 to 20 minutes. Before using the mixture, season thoroughly with pepper, and mix well. Add to grilled salmon burgers, along with avocado slices.

2) Garlic Aioli (Roasted):

Aioli can be thought of as homemade mayo with the inclusion of garlic. You can also prepare garlic aioli using an immersion blender.

Ingredients required (will make 1.25 cups):

1 tablespoon of roasted garlic puree (will contain a small garlic head that has been drizzled using oil, wrapped with a foil paper, and roasted for around 40 minutes at a temperature of 350 degrees Fahrenheit, before being cooled and squeezed in order to separate the skin and the puree).
1 egg yolk
1 teaspoon of Dijon mustard
½ cup of olive oil (extra-virgin)
½ cup of vegetable or grape-seed oil
Kosher salt
2 teaspoons of lemon juice (freshly squeezed)

Instructions:

Put the yolk, mustard, and roasted garlic inside a food processor bowl that has a blade attachment. Keep processing this mixture until it has been uniformly combined (should take 10 to 15 seconds). Without turning the motor off, add a thin stream of olive oil, following it up with grape-seed/vegetable oil. Keep processing until the two have fully combined (will take around two minutes). Once this has been achieved, switch the processor off, and add lemon juice and pulse, and season it using salt until the mixture is uniform. After that, use a rubber spatula to scrape the bowl sides. Lastly, keep pulsing until all the ingredients are uniformly incorporated. After that, let the mixture sit for around half-an-hour.

3) Soy Remoulade:

This sauce is already quite creamy, but a touch of soy can take the creaminess to a whole other level. If you are in a rush, you can also go manipulate some store-purchased mayo. Either way, though, we recommend allowing sufficient time for the flavors to meld inside your fridge.

Ingredients required (will make around 1.25 cups):

2 egg yolks (large)
1 tablespoon of Dijon mustard
1 tablespoon of lemon juice (freshly squeezed)
1 cup of vegetable oil
1 teaspoon of Soy sauce
1 teaspoon of hot sauce (Louisiana-style, such as Crystal or Tabasco hot sauce)
¼ teaspoon of Kosher salt (you can add more if needed)
2 teaspoons of capers (finely chopped)
2 teaspoons of white, freshly-grounded pepper (you can add more if needed)
1 ½ teaspoons of tarragon leaves (fresh; finely chopped)
2 teaspoons of red bell pepper (finely chopped)
2 teaspoons of shallot (finely chopped)
1 teaspoon of Italian parsley leaves (fresh; finely chopped)

Instructions:

Put the Dijon and egg yolks inside a medium-sized bowl, and whisk them until uniformly blended. Without stopping the whisking, add a thin stream of oil down the bowl side. After adding all the oil, whisk in the soy, hot sauce, and lemon juice, and measure pepper and salt until all the ingredients have been uniformly combined. Add the remaining ingredients until the entire mixture has combined evenly. Taste the mixture, and add extra pepper and salt as per requirements.

4) Tzatziki:

This combination of yogurt sauce, herb, and cucumber will add a Greek touch to your salmon burgers. When using the patties, try using some fresh oregano, garlic, and lemon to complement this topping.

Ingredients required (will make around 1 cup):

½ medium-sized, peeled English cucumber
7-ounces of Greek yogurt (whole-milk)
1 tablespoon of mint leaves (fresh; finely chopped)
1 tablespoon of cilantro (fresh; finely chopped)
1 tablespoon of lemon juice (freshly squeezed)
¼ teaspoon of ground cumin
1 medium-sized garlic clove (finely-chopped)
Black pepper (freshly grounded)

Instructions:

Use a box grater for grating the cucumber. Once grated, run a knife over it until the texture is fine (make sure to not completely mince the texture). Use the center portion of a tea towel to mound the grated cucumber; then twist this towel to get rid of any moisture that might be present in the cucumber. Put the cucumber inside a medium-sized bowl. Add the cumin, garlic, lemon juice, herbs, and yogurt, and use pepper and salt to season the mixture. Mix thoroughly. Refrigerate this mixture (you can either refrigerate it for one-two hours or overnight) so that the flavors are adequately melded.

Our Final Thoughts:

To sum up, the answer to the question, ‘what to put on a salmon burger’ is a very promising one, as there are a number of flavorful, tasty, and easy-to-prepare toppings that you can use to supplement the burger.