Salmon Burgers
Prep Time minutes 30
Cook Time 30 minutes
Passive Time
Servings people
| Prep Time minutes 30 | Cook Time 30 minutes | Passive Time | Servings people |
In my house growing up, salmon burgers (or croquettes as we called them in the 80’s) were made from cans of salmon mixed with some eggs, breadcrumbs and maybe a little something green or crunchy if we were lucky. Easy, but it was never my favorite dinner. When I came across this method for making salmon burgers in an issue of Cooking Light, I knew it would be a hit. Instead of canned salmon, this recipe uses fresh salmon that is par-baked and them mixed with fresh and punchy flavors that are a far cry from the dull croquets of my youth. Serve with Sweet and Tangy Cruciferous Slaw on the side.
Ingredients
- 1 Side salmon Fresh, about 2 lbs
- 2/3 cup Breadcrumbs Or Panko
- 2 Eggs
- 1 Shallot diced small (about 1 large shallot)
- 2 TBS Capers small
- 2 TBS Parsley Chopped
- 2 Cloves Garlic Finely chopped
- 2 TBS Dill Chopped
- 2 TBS Lemon juice
- 2 tsp Smoked paprika
- 3 TBS Mayo
- Salt and Pepper
- 6 -8 Whole wheat buns
- Suggested Toppings:
- Red onion cut into rings
- Lettuce
- Sriracha Aioli
- 1/2 Cup Mayo Or plain yogurt or mix of both
- 1-2 tsp Sriracha To taste
| Ingredients
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Instructions
Salmon Burgers
- Place side of salmon on a foil or parchment lined baking sheet and broil for 5-7 minutes on high, until the outside begins to cook. It’s OK if it is still raw in some portions. This is just par-cooking. It will get cooked again in the oven once the patties are formed. Set aside to cool
- While salmon is cooling place the panko, beaten eggs, shallots, capers, parsley, garlic, dill, lemon juice, smoked paprika, mayo and a few shakes of salt and pepper in a large bowl and mix to just combine.
- Flake off the salmon from the skin in small pieces and place in a bowl and mash until most is in bite sized or smaller pieces. Do not turn into a full mash. Add the salmon pieces to the panko mixture.
- Grease a foil lined or parchment lined baking sheet and turn oven up to 400.
- Shape the salmon mixture into burgers. Make the burgers as small or large as you like, to fit the number of buns you have. If you are having trouble forming the burgers, you can wetting your hands in between burgers can make this easier or you can briefly refrigerate the salmon mixture so that it firms up a bit.
- Bake for about 20 minutes or until the burgers are crisp on the outside and cooked through.
- Toast the buns and serve the burgers with slices red onions, lettuce and aioli or any other toppings of your choice.
Sriracha Aioli
- Mix together the sriracha, Mayo and/or yogurt.
