Description
Whip up skillet Salmon Burgers (that don't fall apart!) for an easy, nourishing meal. The flavorful mixture combines canned salmon, quick sautéed peppers and onions (hi, veg power), Dijon, breadcrumbs and a smidge of mayo for a high-protein meal (23g each). Freeze for 20 minutes to help them firm up then cook on the stove until golden. Firm, flaky, and beyond delish!
Ingredients
- 1-14.5oz can wild salmon, drained well, bones/skin removed
- 1 tbsp extra virgin olive oil (plus more for cooking)
- 1 small onion, chopped small
- 1 small bell pepper, chopped small
- 2 cloves garlic, minced
- 2 large eggs, whisked
- 2 tbsp quality mayonnaise
- 1 tbsp Dijon mustard (plus more for serving)
- 1/2 cup breadcrumbs
- 1/3 cup parsley, finely chopped
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- Optional: 3 oz goat or feta cheese
Instructions
- Line a baking sheet with parchment paper. Drain salmon very well and carefully remove the bones and skin. (Don't worry if you don't remove it all; you won't taste the bones once cooked.) Place in a large mixing bowl and set aside.
- Heat oil in a large skillet over medium heat (you’ll use this later to cook burgers). Add bell pepper and onion and cook for 6 minutes, or until softened (don't use extra veggies or they won't stick together!). Add garlic and cook for another minute. Remove from heat and set aside to cool.
- To mixing bowl with salmon, add beaten eggs, mayonnaise, Dijon, bread crumbs, parsley, salt, pepper, optional cheese, and peppers and onions. Use your hands to mix until well combined. Carefully form into 4-6 patties and place on baking sheet. Freeze for 20 minutes (this resting period helps them stay together).
- Once they’re almost done freezing, heat enough oil over medium heat to cover the bottom of the large skillet. Cook burgers for 3-4 minutes per side, or until golden brown.
- I love serving these beauties with plenty of Dijon, some butter lettuce, and roasted potatoes or on a bun. I've also enjoyed them open-faced on a piece of toasty sourdough slathered in Dijon. You can also chop one up and devour it in a loaded salad.
Notes
Egg free: Sub 2 flax eggs (2 tbsp ground flax whisked with 1/3 cup warm water, set aside to gel for 10 minutes).
Gluten free: Use GF breadcrumbs. Readers have also made these with almond flour instead, but you may need to use more and they'll be more delicate.
Storage: Store leftovers in the fridge for up to 3 days and reheat on the skillet or in the microwave. These freeze like a dream, too. Once patties are frozen in a single layer on the baking sheet, simply place them in a ziplock baggie. You can also individually wrap each one, if desired. Defrost overnight before pan frying.