🐟 Ingredients
- 1 lb center-cut salmon, skin removed
- 1 large egg
- 1/3 cup Panko breadcrumbs (regular breadcrumbs also work)
- 1 tbsp Dijon mustard
- 1 tbsp mayo
- 1 tbsp fresh lemon juice
- 1 tbsp chopped fresh dill (or parsley if you prefer)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: a dash of Old Bay or Smoked paprika
🥣 Make the Patty
- In a bowl, mix:
- the diced salmon
- the minced salmon (your binder)
- egg, breadcrumbs, mustard, mayo, lemon juice, dill, and seasonings
- Stir gently just until combined.
- Form into 2–3 patties about ¾ inch thick.
- Refrigerate 15–20 minutes to firm up (optional but helps them hold together).
🍳 Cook the Burgers
- Heat a skillet to medium-high.
- Add a little oil/butter.
- Cook patties 3–4 minutes per side, until golden and the inside is cooked but still juicy.
- Don’t overcook — salmon dries fast. – Cook to 145 degrees
🍔 Serve With
- Toasted brioche buns
- Tartar sauce or lemon-dill mayo
- Lettuce + tomato
- Pickled onions
- Avocado
- Or keep it simple with just lemon squeeze
Sides to go with the Salmon Burger!
- Sweet Potato Fries
- Grilled Corn
- Garlic Parmesan Potato Wedges