Blackened Salmon Burgers with Herbed Cream Cheese



  • 1 pound wild caught salmon skin removed

  • 1/3 cup Panko bread crumbs

  • 2 tablespoons fresh grated Parmesan

  • 3 tablespoons olive oil

  • 1 tablespoon paprika

  • 1/2 teaspoon cayenne

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon salt + pepper

  • 4 smaller bagels or brioche burger buns

  • sliced avocado


  • 8 ounces cream cheese softened

  • 1/4 cup fresh basil finely chopped

  • 2 teablespoons fresh dill finely chopped

  • 2 tablespoons fresh parsley finely chopped

  • salt + pepper to taste


  1. Add the salmon to the bowl of a food processor and pulse until it is finely chopped.

  2. Add the chopped salmon to a bowl with the Panko breadcrumbs, parmesan and olive oil. Mix with a spoon until just combined. Form into 4 equally sized burgers.

  3. In a small bowl, combine paprika, cayenne, garlic powder, dried thyme, salt and pepper. Sprinkle both sides of the burgers generously with the seasoning mix.

  4. Heat a skillet over medium-high heat with a tablespoon of olive oil. Cook burgers on each side until golden, about 3-4 minutes per side.

  5. Spread the bottom half of your toasted buns with the herbed cream cheese.

  6. Top each bun with a salmon burger and then add your desired toppings.


  1. Add the cream cheese to a mixing bowl and whip with an electric mix until light and fluffy, about 1 minute. Stir in the basil, dill, parsley and a pinch of salt + pepper.

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