Smothered Salmon Burgers | Salisbury Steak Style
These smothered salmon burgers are a pescatarian twist on classic Salisbury steak—crispy, seasoned salmon patties smothered in a savory tomato mushroom gravy. Served over creamy smashed baby potatoes and sautéed green beans, this dish delivers comforting flavor with a lighter spin. Great for busy weeknights using Trader Joe’s salmon burgers or any premium store-bought version.
Servings 4 servings
Calories: 585kcal
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
Calories: 585kcal | Carbohydrates: 48g | Protein: 42g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Cholesterol: 94mg | Sodium: 252mg | Potassium: 2122mg | Fiber: 8g | Sugar: 9g | Vitamin A: 2168IU | Vitamin C: 61mg | Calcium: 131mg | Iron: 5mg
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