Ingredients
Scale
- 1 (14.75 oz) can salmon, drained and flaked
- ½ cup breadcrumbs (or gluten-free alternative)
- 1 large egg, beaten
- 2 tbsp mayonnaise (or mashed avocado for a healthier option)
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 clove garlic, minced
- ¼ cup red onion, finely chopped
- ¼ cup bell pepper, finely chopped
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh dill or parsley, chopped (optional)
- 2 tbsp olive oil (for frying)
Instructions
- Prepare the Salmon Mixture:
- In a large bowl, combine the flaked canned salmon, breadcrumbs, egg, mayonnaise, Dijon mustard, and lemon juice.
- Add the minced garlic, chopped onion, bell pepper, paprika, salt, pepper, and fresh herbs.
- Mix until just combined.
- Form the Patties:
- Divide the mixture into 4 equal portions and shape into patties.
- If the mixture is too wet, add more breadcrumbs; if too dry, add a little more mayo or lemon juice.
- Cook the Salmon Burgers:
- Heat 2 tbsp olive oil in a skillet over medium heat.
- Cook the patties for 3-4 minutes per side until golden brown and cooked through.
- Serve and Enjoy:
- Serve on whole grain buns, lettuce wraps, or sweet potato rounds.
- Add toppings like avocado, tomato, red onion, and a dollop of tartar sauce or spicy aioli for extra flavor.
Notes
- Egg-Free Option: Use chia or flaxseed mixed with water as a binder.
- Gluten-Free Version: Swap breadcrumbs for ground oats or almond flour.
- Make Ahead: Form patties and refrigerate for up to 2 days before cooking.
- Storage: Leftover patties can be stored in an airtight container in the fridge for 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Cuisine: American
Nutrition
- Serving Size: 4 burgers
- Calories: 280
- Sodium: 480mg
- Fat: 15g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g