This recipe for salmon burgers has smoky, savory heat, thanks to the addition of an easy homemade cajun spice mix. The salmon burger patties don’t require any binding ingredients like egg or breadcrumbs — just a cajun spice mix and salt — so they’re incredibly simple to make. If you like, you can serve these with a homemade remoulade sauce, tartar sauce’s zesty New Orleans cousin.
A basic combination of pantry staples — dried species, dried herbs, and a pinch of cayenne — enhances the robust flavor of ground sockeye salmon, priming it for the grill. Once the burger patties are mixed and formed, you’ll want to chill them for about a half an hour to ensure that they hold their shape on the grill or on a grill pan.
Note: This recipe makes enough cajun spice mix for several uses. Consider spicing up a sheet pan meal by seasoning any variety of fish and vegetables with the cajun spice blend. Store any leftover spice mix in a lidded jar and store it in the pantry for up to 3 months for best flavor. Remoulade can be made ahead of time and stored for up to a week in the refrigerator. Alternatively, you can serve the cajun salmon burgers with a store-bought container of remoulade — or any sauce you like! — to further streamline this recipe.
