Salmon Burgers
Opt for fresh salmon in this fun dish, so you don’t have to worry about the extra sodium inside canned salmon. Raw salmon is great because it gets pasty and easily holds together without additional binders. Lemon juice and zest brighten the fish, and bread crumbs help it crisp nicely for a superb salmon burger from scratch.
Makes
Serving size
Ingredients
1 pound boneless, skinless salmon
1 tablespoon Dijon mustard
Zest of 1 lemon
1 tablespoon lemon juice, freshly squeezed
Black pepper, freshly grounded, to taste
2 scallions, sliced
½ cup coarse bread crumbs, divided
1 tablespoon extra‑virgin olive oil
Buns or greens, for serving
Instructions
- Remove any pin bones, and cut the salmon into chunks. In a food processor, add half the salmon, and pulse until pasty. Add the mustard, lemon zest, and lemon juice. Season with pepper.
- Transfer the fish mixture to a bowl. Stir in the scallions and ¼ cup of bread crumbs. Form into four patties. Spread the remaining bread crumbs on a plate, and press each patty into the bread crumbs to lightly coat.
- In a large skillet over medium-high heat, heat the olive oil. Add the burgers and cook for 3 to 4 minutes, then flip and cook the other side for 2 to 3 minutes.
- Serve on a bun or over a bed of greens.
Cooking Tip
Make the burgers up to a few hours ahead, and refrigerate them in an airtight container until ready for use.
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