No-Fuss Lemon-Pepper Salmon Burgers - Dish on Fish
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No-Fuss Lemon-Pepper Salmon Burgers

Hi Seafoodies!

We’re checking in to see how everyone is doing. If you’re starting to feel like you’re on a food show challenge where you have to make something tasty from only your pantry staples, we’ve got you covered! Today we are making No-Fuss Lemon-Pepper Salmon Burgers from canned or pouched salmon. And we promise you… these are anything but boring.

Flavored “shelf-stable” salmon—and tuna,too—are great to keep on hand because they make it easy to whip up a delicious and nutritious dish. Our new recipe started because we picked up some flavored salmon during our grocery run, and we wanted to share how easy this is for a weeknight dinner.

For this recipe, we used lemon pepper-flavored salmon. Then, we added a little mayo, Dijon mustard, dried dill weed and a little kick of cayenne pepper. Pat a little panko on the outside of these patties and you’ll have a crunch salmon burger even your littlest Seafoodies will love.

And, you’ll feel good serving this dish to your little Seafoodies because salmon is loaded with important nutrients, like brain-building and immune-boosting omega-3s. Plus, this meal will help you and your mini-Seafoodies eat one of the recommended 2-3 seafood meals each week.

No Fuss Lemon-Pepper Salmon Burgers… fast, flavorful and approved by challenging eaters!

salmon burger recipe

Lemon-Pepper Salmon Burgers

Prep time: 5 minutes

Chill time: 15 minutes

Cook time: 10 minutes

Total time: 30 minutes

Servings: 4

Suggested cooking tools: medium mixing bowl, sauté pan, plate, parchment paper, foil

Ingredients:

  • 4 (2.5 oz.) pouches lemon-pepper salmon
  • 2 tsp. Dijon mustard
  • 1 tsp. olive oil mayonnaise
  • 1 egg
  • ½ cup panko plus 1 tbsp. panko (use gluten-free panko for GF salmon burgers)
  • Juice and zest of ½ lemon
  • 1 tsp. dried dill weed
  • Dash of cayenne pepper
  • Salt and ground black pepper, to taste
  • Olive oil, for sautéing

Instructions:

  1. Mix all ingredients – except the 1 tbsp. panko and the olive oil for sautéing – in a medium bowl until well combined. Form mixture into 4 equal-sized salmon burger patties and place patties on plate lined with parchment paper. Top the patties with half of the reserved panko (1/2 tbsp.), cover them with foil and refrigerate for at least 15 minutes.
  2. Heat olive oil in sauté pan over medium heat. Place salmon burger patties, panko side down, in pan. Sprinkle the remaining ½ tbsp. reserved panko evenly over patties. Sauté patties for about 4-5 minutes on each side, until they’re golden.

Suggested accompaniment: whole-wheat buns or mixed spring greens

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