Ingredients
Scale
- 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
- 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.
- 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.
Notes
Suggested accompaniment: whole-wheat buns or mixed spring greens
- Prep Time: 5
- Cook Time: 10
- Category: Salmon