Salmon Burgers
from kristineskitchenblog.comThese salmon burgers are easy to make and so delicious, with lemon and fresh dill. Serve them on burger buns with creamy coleslaw and avocado.
Servings: 4 servings
Calories: 383kcal
Ingredients
- 15 ounces canned salmon* drained well
- ½ cup Panko bread crumbs
- 1 large egg lightly beaten
- ¼ cup plain Greek yogurt or mayonnaise
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 ½ tablespoons olive oil
For Serving
- 2 cups coleslaw
- 4 burger buns
Instructions
- In a large bowl, combine the drained canned salmon, panko bread crumbs, egg, Greek yogurt, lemon juice, Dijon mustard, dill, garlic powder, onion powder, salt and pepper. Mix until well combined.
- In a large cast iron skillet or other heavy skillet, heat the olive oil over medium heat. Divide the mixture into 4 equal balls and then use your hands to flatten each ball into a patty that is about ½-inch thick. Place patties into the hot skillet. Cook for 4-5 minutes per side, until golden brown and cooked through. Adjust the heat as needed to brown the outsides while the insides cook through.
- Serve salmon burgers on burger buns topped with coleslaw, or as desired.
Notes
- Salmon: I like to use canned salmon without skin and bones. If you prefer to use fresh salmon, cook a 1 pound fresh salmon fillet in the oven at 400° F until cooked through, about 15-25 minutes. Once cooked, let the salmon cool, then flake the salmon, mash it up a bit, and use in the recipe as directed.
- To Store: Cooked salmon burgers can be stored in an airtight container in the refrigerator for up to 2-3 days.
- To Freeze Before Cooking: Shape patties and place in a parchment paper lined baking dish. Freeze for a few hours, until completely frozen. Then stack the patties with a small piece of parchment in between each one and freeze in an airtight container for up to 2 months. Cook from frozen, adding a few minutes to the cook time.
- To Freeze After Cooking: Cook the salmon burgers, let them cool completely, and then freeze in an airtight container for up to 1 month. Place a sheet of parchment paper in between each burger to keep them from sticking together.
- To Reheat: My favorite way to reheat salmon burgers is in the air fryer. They take a couple of minutes to reheat in the air fryer at 350° F, and they crisp back up nicely. You can also reheat them in a 375° F oven, in a skillet over medium heat or in the microwave.
Nutrition
Calories: 383kcal | Carbohydrates: 31g | Protein: 33g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 130mg | Sodium: 1032mg | Potassium: 542mg | Fiber: 2g | Sugar: 5g | Vitamin A: 175IU | Vitamin C: 17mg | Calcium: 417mg | Iron: 3mg
