My feelings towards salmon are still up in the air, sometimes I eat it and it's delicious. Other times John will make it for himself and the smell alone makes me want to gag. For some strange reason, I really love these salmon burgers. They are easy and mask the fishiness of the salmon, they are similar to a crab cakes.
Adapted from: Aaron McCargo Jr. on the Food Network
Ingredients for Burgers:
2 Cans (6oz) Premium Alaskan Skinless Boneless Pink Salmon, Drained
4-6 Soft Whole Wheat Rolls
1/2 Vidalia Onion, Diced
1/2 Cup Panko Bread Crumbs
1 Lemon, Zested
2 Tsp Parsley
4 Tbsp Lemon Dill Mayonnaise (See Below)
2 Tbsp Vegetable Oil
1 Tsp Salt
1/2 Tsp PepperLettuce & Tomato if wanted
Ingredients for Lemon Dill Mayonnaise:
1/2 Cup Mayonnaise
1/2 Lemon, Juiced
2 Tbsp Dill Leaves
Pinch Cayenne Peppers
1/2 Tsp Salt
1/2 Tsp Pepper
Start by combining all of the ingredients for the Lemon Dill Mayonnaise into a medium size bowl. Mix well. I start with this step since you need some of the mayonnaise to put into the burger. Preheat the oven to 400 F.
Next in another medium sized bowl combine the parsley, panko, onions, eggs, black pepper, salt, lemon zest and 4 Tbsp of lemon dill mayonnaise. Carefully drain the cans of salmon and add it to the bowl, breaking up the fish. Mix well with your hands, sectioning the bowl off into 4 or 5 equal areas.
In a large pan heat the vegetable oil over medium heat. Grab each section of the salmon mixture and using your hands, mold it into a burger. Place down on the hot pan. Sear each side of the burger in the pan, flipping just once at around 3 minutes.. There should be a light brown crisp outside to the burger. After all of the burgers have had 3 minutes on each side, using pot holders, place the pan in the oven for 3-4 minutes. Serve on top of a roll with lettuce, tomato, a little more lemon dill mayonnaise.
Enjoy!! - Nicole