These smothered salmon burgers are a pescatarian comfort food dream—pan-seared salmon burgers smothered in tomato mushroom gravy and served over creamy smashed potatoes for an easy salmon dinner idea you'll crave weekly.
Table of Contents
Jump to:
- A Fresh Spin on a Comfort Classic
- Taste Profile: Smoky, Savory, and Hearty
- Shopping For Salmon Burgers
- Why These Salmon Burgers Feel So Fresh
- A Nod to Salisbury Steak’s History
- My Childhood Inspiration
- A Great Option for Meal Prep
- Ingredients with Steps
- Culinary Glossary
- Substitutions
- Equipment
- Kitchen Must-Haves Reviews
- Storage and Reheating
- Cooking Tips
- No Store-Bought Salmon Burgers?
- Frequently Asked Questions
- Salmon Recipes
- Dinner Recipes
- 📖 Recipe
- Subscribe to My YouTube Channel
- Have a Comment or Question?
A Fresh Spin on a Comfort Classic
If you’ve ever stood in the grocery store holding a pack of salmon fillets and wondering what to do besides bake them again—this salmon burger recipe is your answer.
It’s not just an easy recipe for weeknight dinners, it’s a full-on glow-up of the regular burger, packed with healthy fats, crisp flavor, and that comfort-food feel you crave. Whether you’re using Atlantic salmon or wild salmon, this dish is a great way to turn simple ingredients into something next-level.
Taste Profile: Smoky, Savory, and Hearty
These smothered salmon burgers aren’t trying to be a beef burger—they’re doing their own thing and doing it well. Seasoned simply with Cajun spice, salt, and pepper, they get a gorgeous sear in a hot skillet, forming a lightly crisped crust that gives way to tender, juicy salmon inside.
Once smothered in the tomato mushroom gravy—built with sautéed onions, cremini mushrooms, Calabrian chili paste, and fire-roasted tomatoes—they transform into the kind of pescatarian comfort food that makes you forget meatloaf even existed.
Nestled over creamy smashed potatoes and paired with sautéed green beans, this is your easy salmon dinner idea when you want flavor with real depth.
Shopping For Salmon Burgers
When shopping for salmon burgers, it's important to consider your taste preferences and dietary needs, as there's a wide variety available. For instance, Trader Joe’s Premium Salmon Burgers are gluten-free and made from wild-caught Alaskan salmon, offering a convenient option for those avoiding gluten.
If you prefer a smoky flavor, Trident Seafoods' Wild Alaska Salmon Burgers are lightly seasoned and made from whole fillets without fillers. For a gourmet touch, Red's Best offers hand-made salmon burgers blended with fresh ingredients like lemon juice and capers, crafted on the Boston Fish Pier.
With options ranging from mild to robust flavors, and various ingredient profiles, selecting the right salmon burger depends on your personal taste and dietary considerations.
Why These Salmon Burgers Feel So Fresh
This recipe leans into fresh, wholesome ingredients that do more than just fill you up—they wake up your palate.
The salmon burgers start with high-quality salmon, and while we use store-bought patties for convenience (hello, Trader Joe’s), the magic comes from pairing them with bright, simple elements like lemon juice, fresh parsley, and a tomato-forward gravy with just enough heat from Calabrian chili paste.
The green beans are blanched and lightly sautéed for that crisp-tender snap, and the smashed potatoes—seasoned with olive oil, broth, and garlic—round everything out without heaviness. It’s a great way to enjoy a warm, satisfying meal that still feels balanced and light.
My Rating:⭐️⭐️ ⭐️ ⭐️ ⭐️
My Review: The Crushed Calabrian Chili Pepper Paste from TuttoCalabria is hands-down one of my personal favorites—it's hot, savory, and bursting with rich, robust flavor. What makes it even more special to me is that I had the pleasure of meeting the co-owner, Gian Paolo Celli ( I was star-struck! lol), who takes such incredible pride in crafting these authentic products straight from Italy. You can truly taste the care and tradition in every spoonful. I use it in everything—from seafood dishes to meats, sauces, and even a quick marinade—and it instantly adds that perfect bold, spicy kick. If you're looking to level up your pantry staples, this is the one to get.
A Nod to Salisbury Steak’s History
So, why call these salmon burgers "Salisbury steak style"? Well, back in the late 1800s, Dr. J.H. Salisbury promoted seasoned ground meat patties for health—and the original Salisbury steak was born. Traditionally made with beef and smothered in gravy, it eventually became a staple in home kitchens and frozen food aisles alike.
But this version? It’s a new chapter for an old favorite, using fish instead of red meat while keeping that classic comfort structure alive.
My Childhood Inspiration
I can’t make this recipe without remembering my mom’s version of beef Salisbury steak. She made it from scratch—no shortcuts. The patties were flavorful, always cooked just right, and covered in rich, gravy-smothered onions that soaked beautifully into mashed potatoes or on a bed of fluffy aromatic jasmine rice.
On the side? Buttery green beans, and sometimes on a pile of home-baked steak fries if there wasn't rice. That balance of savory and comfort is something I try to recreate here. These smothered salmon burgers are a modern, nostalgic nod, especially for anyone who grew up with a forkful of gravy and love on their plate.
A Great Option for Meal Prep
One of the best things about this recipe? It's a great option for prepping meals ahead. The salmon patties can be formed and stored in airtight containers, then cooked fresh when you're ready. You can even bake them on a sheet pan or quickly sear them in a nonstick skillet or hot oil if you're short on time.
Pair the patties with grain bowls, salads, or veggies, and you've got lunch for next week already halfway done. It's efficient, satisfying, and totally doable—even for beginners.
Explore More Recipes
- Spicy Chicken Burger with Harissa Eggplant, Portabella
- Air Fryer Spicy Cilantro Lime Salmon Salad Rice Bowl
- Baked Cajun Honey Mustard Salmon Cauliflower Steaks
- Calabrian Pepper Basil Baked Salmon and Broccolini
- Calabrian Pepper Salmon with Creamy Lemon Dill Sauce
Ingredients with Steps
To make these smothered salmon burgers, start by seasoning store-bought salmon burgers with Cajun spice, salt, and pepper. Boil baby potatoes until tender, then set aside. Blanch and sauté green beans until crisp-tender.
In a skillet, sear the salmon burgers until golden, then remove and set aside. In the same pan, prepare a tomato mushroom gravy by sautéing onions and mushrooms, adding garlic, crushed fire-roasted tomatoes, Calabrian chili paste, white wine, and broth, then simmering until thickened.
Meanwhile, smash the boiled potatoes with garlic, broth, olive oil, and parsley until creamy. To serve, plate the mashed potatoes, top with the salmon burger, green beans on the side, and spoon the savory gravy over everything.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe.
Ingredients
Crushed Fire-Roasted Tomatoes
Canned tomatoes that have been flame-roasted and slightly crushed, offering smoky-sweet flavor and a ready-to-use texture for sauces.
Calabrian Chili Paste
A spicy Italian condiment made from crushed chili peppers; it adds a mild heat and richness to sauces and gravies.
Salmon Burger
A salmon burger is a patty made from chopped or ground salmon, mixed with herbs and seasonings, then cooked and served like a traditional burger.
Techniques
- Blanching - A technique where vegetables (like green beans) are quickly boiled, then either sautéed or shocked in cold water to preserve color and texture.
- Searing - Cooking food—like salmon patties—at high heat to develop a flavorful brown crust while keeping the inside juicy.
- Simmering - A gentle bubbling method used for reducing liquids like your tomato mushroom gravy, helping flavors concentrate without burning.
- Deglazing - Pouring liquid (like white wine) into a hot pan to lift flavorful brown bits from the bottom—essential for building depth in your sauce.
Tools
- Cast Iron Skillet - A heavy-duty pan that retains heat well and creates an excellent sear—perfect for salmon burgers with crispy edges.
- Potato Masher - A handheld tool used to break down boiled potatoes into a rustic mash, often chunkier than whipped potatoes.
Substitutions
Dairy Free
- Yay! This recipe is dairy-free!
Gluten-Free
- Bonus! It's also gluten-free.
Vegetarian
- Salmon Burger Patties: To make this recipe vegetarian, simply swap out the salmon burgers for plant-based patties like mushroom, tofu, or bean-based burgers—homemade or store-bought.
Great plant-based patty recipes can be found at websites like Minimalist Baker, Love and Lemons, and Sweet Potato Soul.
Convenience
- Salmon Burger Patties: If you don’t have salmon burgers, substitute with tofu, black bean, lentil, or mushroom patties.
- Olive Oil: Use canola oil, vegetable oil, or butter (if not vegan) in place of olive oil.
- Low-Sodium Vegetable Broth: Replace with water mixed with a pinch of salt or a dissolved bouillon cube.
- Fresh Parsley: Swap for dried parsley (use about ⅓ of the amount) or finely chopped spinach.
- Crushed Calabrian Chili Paste: Try red pepper flakes, sriracha, or chipotle hot sauce.
- White Wine: Use equal parts apple cider vinegar and water, or a splash of lemon juice.
- Fresh Garlic: Substitute with ¼ teaspoon of garlic powder per clove.
- Campari Tomatoes: Use cherry tomatoes, Roma tomatoes, or canned diced tomatoes.
- Green Beans: Swap with frozen green beans or lightly steamed broccoli.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Equipment
- Large Sauté Pan - Used to sear the salmon burgers, sauté green beans, and cook the tomato mushroom gravy in one pan. You can substitute with a nonstick skillet or a wide cast iron pan if that’s what you have on hand.
- Medium Saucepan - Used to boil the baby potatoes until fork-tender before smashing. A small Dutch oven or any medium pot will work just as well.
- Potato Masher - Used to mash the boiled potatoes into a creamy, rustic texture with broth and garlic. If you don’t have one, use a fork, sturdy whisk, or the bottom of a mug to smash them.
- Silicone Spatula or Wooden Spoon - Used to stir the sautéing vegetables and the gravy without scratching the pan. A regular metal or plastic spoon can work, though silicone or wood is preferred to protect nonstick surfaces.
- Fish Spatula - Used to gently flip the delicate salmon burgers without breaking them apart. A thin, flexible regular spatula or even a butter knife and spoon combo can get the job done in a pinch.
Kitchen Must-Haves - Find other tools I use here.
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment that I have purchased or recommend.
My Rating: ⭐⭐⭐⭐⭐
Purchased: Dec 28, 2023
My Review: I absolutely love this All-Clad D3 4-Quart Stainless Steel Sauté Pan—it’s a professionally trusted workhorse in my kitchen. From its sleek, classic design to the way it evenly controls heat, this pan makes cooking feel effortless. It’s oven and broiler safe up to 600°F and still dishwasher-safe, which is a huge win for easy cleanup. None of my All-Clad pans are going anywhere—they're built to last a lifetime and then some. If you're serious about quality cookware, this sauté pan is worth every penny.
My Rating: ⭐⭐⭐⭐⭐
Purchased: 06/06/23
My Review: As a chef with over two decades of experience relying on All-Clad, their D3 Stainless 3-quart saucepan is a kitchen workhorse. The sturdy 3-ply construction ensures even heat distribution for perfect simmering, searing, and everything in between. It's a breeze to clean, goes effortlessly from stovetop to oven, and consistently delivers exceptional results for rice, soups, sauces, and more. This saucepan is a worthy investment if you're looking for durable, versatile, and American-made cookware.
My Rating: ⭐⭐⭐⭐⭐
My Review: I've currently switched to the ThermoWorks Hi-Temp Silicone Spatula, and it's been great. The fact that it's all silicone makes it easy just to throw it in the dishwasher and ensures that it will last a long time. It is well made, and the tip is super thin, which is great for scraping; at first, I was afraid it would crack, however it has not yet. Just be careful with it around blades. I made this mistake and have a little snip on mine, but it has not cracked around it. So it's still holding well.
Storage and Reheating
Refrigerator Storage
To store leftovers in the refrigerator, allow the salmon burgers, smashed potatoes, green beans, and tomato mushroom gravy to cool completely. Place each component in separate airtight containers to keep them from getting soggy or blending flavors.
You can also store the full meal assembled in one shallow container, but keeping them separate helps maintain the best texture. These leftovers will stay fresh for up to 3 days in the fridge.
Freezer Storage
If you'd like to freeze your leftovers, let everything cool completely, then transfer the salmon patties, sauce, and potatoes into freezer-safe, airtight containers or zip-top bags. Label with the date, and freeze for up to 2 months. It’s best not to freeze the green beans, as they tend to lose their crispness and turn mushy after thawing.
For easy reheating, portion the gravy and patties together in one container, and the mashed potatoes separately.
Reheating Instructions
To reheat from the refrigerator, place the smashed potatoes and gravy in a small saucepan with a splash of broth or water over low heat, cover, and stir occasionally until warmed through. Salmon burgers can be reheated in a nonstick skillet or toaster oven over medium-low heat for 3–4 minutes per side, or until hot.
To reheat from frozen, thaw overnight in the fridge, then follow the same method. In a rush? You can also microwave each component separately for 1–2 minutes on medium power, stirring halfway through and covering with a microwave-safe lid or damp paper towel to avoid drying out.
Airtight Food Containers
I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.
Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.
Cooking Tips
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab.
- Don’t skip patting the salmon burgers dry – this helps them sear properly and develop a nice crust without steaming in the pan.
- Use a hot pan, then lower the heat – start your skillet on medium-high to sear the burgers, then reduce to medium so they cook evenly without burning.
- Simmer the tomato mushroom gravy slowly – this thickens the sauce and deepens the flavor without making it taste acidic or watery.
- Boil potatoes until just fork-tender – overcooking can make them waterlogged, which prevents them from absorbing broth when smashed.
- Taste and adjust your seasoning last – after everything simmers, always check for salt, acid, and spice before serving so it’s perfectly balanced.
No Store-Bought Salmon Burgers?
If you can’t get your hands on store-bought patties, don’t worry—you can absolutely make salmon burgers from scratch with a few fresh ingredients and a large mixing bowl.
Start with finely chopped fresh salmon (use a sharp knife to remove the skin and dice the meaty part of the salmon), then mix it with panko breadcrumbs, a spoonful of Greek yogurt or sour cream for moisture, dijon mustard, Old Bay seasoning, lemon zest, and a small amount of finely chopped green onions, red onion, green bell pepper, and fresh herbs like dill or parsley.
Stir everything together until the salmon mixture holds, then form equal portions into patties—don’t overwork it or you’ll end up with a dry burger. If you’ve got a meat grinder, feel free to grind the salmon for a finer texture, but chopped works beautifully too.
For the best grilled salmon burgers, cook them on an outdoor grill over a clean, oiled grill grate (or stovetop at 375–400 degrees F).
Frequently Asked Questions
Yes! You can finely chop or grind fresh salmon and mix it with seasonings and panko breadcrumbs to form your own patties. It’s a great way to control flavor and texture.
If you use gluten-free store-bought salmon burgers (like those from Trader Joe’s) and gluten-free breadcrumbs or potatoes without added flour, this meal is naturally gluten-free.
You can substitute with lemon juice, apple cider vinegar mixed with water, or even broth with a splash of lime juice to maintain the acidity without alcohol.
Yes! Bake them on a parchment-lined sheet pan at 400°F (204°C) for about 12–15 minutes, flipping halfway through for even cooking.
You can pre-cook and store the salmon patties, smashed potatoes, and gravy in airtight containers in the fridge for up to 3 days. Reheat portions as needed for quick, balanced meals throughout the week.
Salmon Recipes
Looking for other salmon recipes like this? Try these:
- Calabrian Pepper Salmon with Creamy Lemon Dill Sauce
- Easy Sheet Pan Spicy Miso Salmon Rice Bowl
- Sheet Pan Citrus Chili Lime Salmon with Vegetables
- Best Air Fryer Habanero Adobo Salmon and Yellow Risotto
Dinner Recipes
Looking for other dinner recipes like this? Try these:
- 4 Must-Try Tacos Recipes to Inspire Your Next Craving
- Jerk Fajita Trio: 3 Must-Try Recipes for a Spicy Weeknight Cook-Up
- Air Fryer Chicken and Pork Belly Tacos | Easy & Crispy
- Easy Sheet Pan Jerk Chicken Fajitas | Oven-Roasted Yum
📖 Recipe
Smothered Salmon Burgers | Salisbury Steak Style
Ingredients
Salmon Burgers
- 4 Salmon Burgers
- 1 tablespoon cajun spice blend
- Kosher salt and pepper to taste
- 2 tablespoons olive oil for pan searing
Smashed Baby Potatoes
- 1 ½ pound Baby Dutch Yellow Potatoes rinsed
- 3 cloves garlic pressed or minced
- 1 tablespoon olive oil
- ½ cup low-sodium vegetable broth
- Kosher salt and pepper
- 3 tablespoon parsley fresh, finely chopped
Sautéed Green Beans
- 8 ounces green beans trimmed
- kosher salt and pepper to taste
Tomato Mushroom Gravy
- 1 medium onion sliced
- 8 ounces cremini mushrooms thinely sliced
- 1 cloves garlic minced or garlic pressed
- 8 Campari tomatoes quartered
- 1 ½ cups crushed fire-roasted tomatoes canned
- 1 teaspoon dried thyme
- 2 teaspoons crushed Calabrian chili peppers adjust to taste
- ¼ cup white wine like Sauvignon Blanc
- ¾ cup low-sodium vegetable broth
- 1 tablespoon olive oil
Equipment
Instructions
- Season the Salmon Burgers: Remove the salmon Burgers from the packaging and pat them dry. Season both sides evenly with Cajun spice blend, kosher salt, and ground black pepper. Set aside at room temperature while prepping other components.
- Boil the Potatoes: Add rinsed baby Dutch potatoes to a medium saucepan and cover with water. Add a generous pinch of salt. Bring to a boil, then cook uncovered for 15–20 minutes until fork-tender. Drain, return to the pot, and cover to keep warm while you prepare the green beans.
- Blanch and Sauté the Green Beans: Fill a large sauté pan halfway with water and add a pinch of salt. Bring to a boil. Add trimmed green beans and blanch for 1 minute. Drain and transfer to a holding dish.
- Wipe the pan dry, return it to medium heat, and add olive oil. Once hot, sauté the green beans for 1 minute, seasoning with kosher salt and black pepper. Remove and set aside in a warming dish.
- Sear the Salmon Burgers: Using the same pan, heat olive oil over medium-high heat. Once shimmering, gently add the seasoned salmon burgers. Cook for 3–4 minutes per side, or until golden brown and heated through. Transfer to a plate and cover loosely to keep warm.
- Make the Tomato Mushroom Gravy: Lower the heat to medium and add the olive oil to the same pan. Sauté sliced onions and mushrooms undisturbed for 2–3 minutes to develop browning, then stir and cook another 2–3 minutes until softened.
- Add minced garlic and sauté for 1 minute. Stir in the crushed fire-roasted tomatoes, dried thyme, and Calabrian chili pepper paste. Simmer for 5 minutes, stirring occasionally to deepen the flavor.
- Pour in the white wine to deglaze, letting it reduce for 1–2 minutes. Add the vegetable broth, stir, and let the sauce simmer over medium-low for 7–10 minutes until thickened yet pourable. Taste and adjust seasoning as needed.
- Make the Smashed Potatoes: In the pot used for boiling the potatoes, heat the olive oil over medium. Add minced garlic and sauté for 1 minute. Return the warm potatoes to the pot along with the broth, salt, and pepper. Bring to a simmer, then immediately remove from the heat.
- Use a potato masher to smash the potatoes until chunky-creamy. Stir in chopped parsley for freshness and fluff with a fork to finish.
- Plate and Serve: Spoon smashed potatoes onto plates. Place a seared salmon burger on top. Add green beans to the side. Generously ladle the tomato mushroom gravy over the burger and around the plate. Garnish with additional chopped parsley if desired. Serve immediately and enjoy!
Nutrition
Subscribe to My YouTube Channel
SUBSCRIBE: 👈To my YouTube Channel to Get Notifications of New Videos.
Have a Comment or Question?
If you have a question or comment about this recipe, please post it below. You will definitely get a quick response. It also helps our other readers to stay informed. Thanks!
Leave a Reply