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If you’ve ever been looking for an alternative to beef burgers, look no further than the salmon burger. It’s a thick, pink patty of awesomeness, filled not only with flavor, but also is packed with essential and healthy vitamins, proteins, and fatty acids. Now, none of that came into play for why I decided I wanted to make salmon burgers other than one simple fact: they are freakin’ delicious.
These salmon patties contain only a few ingredients, to truly let the flavors of the salmon come through. There are just enough extra ingredients to keep the patties nice and firm to the touch, while maintaining a light and fluffy texture.
Just use a food processor to chunk up the salmon filets, then just add in the panko, dijon mustard, mayonnaise, and lemon juice. Roughly chop up the shallot to add into the mix.
Then form patties that are about an inch thick, and bake in the oven at 375°F for 25 minutes, or until cooked through. Take care not to overcook and dry out the salmon!
I served mine on a sweet Hawaiian bun and topped with a homemade tartar sauce and baby arugula. I also made some incredible cinnamon sugar sweet potato fries with caramel dressing to offset the delicate flavor of the fish. Turns out, it’s a match made in foodie heaven.
- 32 oz salmon skin removed
- 1 cup panko
- 3 tablespoons mayonnaise
- 1 tablespoon dijon mustard
- 1 shallot choppd
- 1 tablespoon lemon juice
- salt & pepper to taste
- brioche or Hawaiian buns for serving
- tartar sauce optional, for serving
- arugula for topping
- Preheat the oven to 375°F. Use a food processor to ground up the filets.
- In a large bowl, combine the ground salmon, mayonnaise, dijon mustard, lemon juice, panko, and salt and pepper.
- Form patties ~1 inch thick and 4 inches in diameter. Arrange on a greased baking sheet and bake for 25 minutes, or until the salmon patties are cooked through.
- Serve right away on a Hawaiian bun, topped with fresh tartar sauce and arugula. Enjoy!