Easy Salmon Burgers
These easy salmon burgers, flavoured with lemon and dill, are the perfect weeknight meal.
- 2 Cans sockeye salmon, drained (15 oz total)
- 1 Large Egg
- 1 Tbsp Dijon mustard
- 1 Tbsp Fresh lemon juice
- 1 tsp dried dill
- 1 tsp granulated garlic
- ½ tsp kosher salt reduce to ¼ tsp if using regular salt
- ¼ tsp fresh ground pepper
- 6 Tbsp Panko breadcrumbs
- Dash hot sauce
- 4 Hamburger buns
Drain the salmon well and add it to a medium size bowl, flake the salmon apart using a fork.
Add the egg, mustard and lemon juice to the salmon and mix with a fork to combine.
Add the seasonings and breadcrumbs and mix until all ingredients are well incorporated. Add a dash or two of hot sauce, if desired.
Form the salmon into 4 balls and place on a piece of parchment or wax paper.
Using your hand, press into patties about ½ inch thick.
Let the salmon patties rest for about 10 minutes, this will help hold them together.
Heat a large non-stick skillet over medium high heat and add a bit of oil to coat the bottom.
Once the skillet it hot, carefully add the patties. Cook for 5 minutes, then gently flip and cook 5 minutes more.
Remove from heat and serve on hamburger buns with your choice of toppings.
If you prefer not to use canned salmon you can use fresh. Cook the salmon first and then allow it to cool before flaking apart to form patties.
As all canned salmon has a slightly different water content, you can add an extra tablespoon or two of breadcrumbs if you are finding the mixture too wet to hold together.
Calories: 201kcal | Carbohydrates: 34g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 676mg | Potassium: 126mg | Fiber: 2g | Sugar: 4g | Vitamin A: 78IU | Vitamin C: 2mg | Calcium: 116mg | Iron: 3mg