SALMON BURGER | easy canned salmon recipe
Delicious Salmon Burgers with a creamy dill sauce is easy to make with canned salmon and several other simple ingredients. Flavorful, healthy, and high protein, this salmon burger recipe is sure to become a household favorite.
Canned salmon is one of the most economical ways to incorporate wild salmon into your diet and these salmon burgers are a great way to make a couple cans of salmon go a long way!
SALMON BURGER RECIPE:
Chapters
0:00 Intro
0:11 Not-So-Secret Ingredient
0:36 Dill Sauce
1:27 Making the Burgers
3:55 Mixing Ingredients
4:27 Saute the Burgers
5:26 Build the Burger
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SALMON BURGER RECIPE
yogurt dill sauce:
1/2 cup plain non-fat Greek yogurt
1 clove garlic crushed
2 tbsp chopped dill
2 tbsp lemon juice
salt and pepper to taste
salmon burgers:
15 ounces can of wild salmon*
1/4 cup diced red onion
1/4 cup diced red pepper
1/4 cup chopped dill packed
Zest from one lemon
1/4 cup lemon juice
1 egg or 3 egg whites
1/3 cup oat flour
1/4 tsp cayenne pepper
salt and pepper to taste
for serving:
arugula
4 whole grain or sprouted buns
Creamy Dill Sauce
Combine all ingredients for dill sauce in a small bowl. Season with salt and pepper and set aside.
Salmon Burger
Combine salmon, onion, red pepper, dill, lemon zest, lemon juice, egg, and oat flour in a large bowl. Season with cayenne pepper, salt and pepper.
Use your hands to shape four burger patties (your burgers should be about four ounces each).
Heat a large non-stick pan over medium heat and cook the burgers for four minutes on each side or until browned and crisp on the edges and heated all the way through.
While your burger is cooking, toast up your English muffins and layer the bottom half of each with a handful of arugula.
Place cooked salmon burger on top of the arugula then top with 2 tbsp of dill sauce before popping on the lid. Enjoy!
Makes 4 servings.
Nutrition
Serving: 1burger | Calories: 597kcal | Carbohydrates: 110g | Protein: 28g | Fat: 4g | Saturated Fat: 1g | Sodium: 1208mg | Potassium: 508mg | Fiber: 6g | Sugar: 2g | Vitamin A: 185IU | Vitamin C: 23.6mg | Calcium: 119mg | Iron: 2mg
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#salmonburger #salmonburgerrecipe #cannedsalmonrecipes
How to Make the Ultimate Salmon Burger | ChefSteps
Pre-made salmon burgers are one of those things we refuse to buy. They’re really easy to make in very little time, and they’ll be much better than anything you can buy in a store.
The most important part of making salmon burgers is buying the highest quality salmon you can find. Once you’ve got your high-quality salmon, you want to keep it cold and work fast. Salmon is a fatty fish—and for this recipe, fattier is better; if you don’t mind buying farmed salmon, it’s excellent in this application for that reason.
Served in a bun with some instant-pickled lemon slices, these patties are everything the supermarket ones wish they could be: pure salmon flavor, snappy texture, juicy on the inside and lightly crisp on the outside.
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Salmon Patties - Old Fashioned, Southern Recipe!
This is how to cook fried salmon patties.
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The Pioneer Woman's Salmon Burgers | The Pioneer Woman | Food Network
Dijon mustard and a hearty squeeze of lemon add a bright flavor to Ree's simple seafood patties!
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Salmon Burgers
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 burgers
Ingredients
Patties:
1 large egg
2 tablespoons mayonnaise
1 tablespoon whole-grain mustard
1 teaspoon seafood seasoning, preferably Old Bay
1/2 lemon, juiced
Hot sauce, to taste
Two 6-ounce cans pink salmon in oil or spring water, drained
4 scallions, sliced thin
1/2 cup panko breadcrumbs
1/4 cup olive oil
Caper Mayo:
1/2 cup mayonnaise
1/2 lemon, juiced
2 teaspoons chopped capers
Hot sauce, to taste
Kosher salt and freshly ground black pepper
To Assemble:
4 whole-wheat buns, toasted
1/4 head green leaf lettuce
4 slices tomato
1/2 cup pickle slices
Directions
For the patties: Mix together the egg, mayonnaise, mustard, seafood seasoning, lemon juice and hot sauce in a bowl until thoroughly combined. Fold in the salmon, scallions and panko until the mixture is combined again. Form into 4 patties, then set aside.
Place a large skillet over a medium-high heat and add the oil. When the oil is hot, add the patties and cook until golden and crisp, 4 to 5 minutes per side. Drain on a paper towel.
For the caper mayo: Mix together the mayonnaise, lemon juice, capers, hot sauce, salt and pepper.
To assemble: Spread some of the caper mayo on the bottom of a toasted bun. Top with a salmon patty, lettuce, tomato and pickle. Spread the other half of the bun with a bit more of the mayo and place on top. Repeat with the remaining ingredients. Serve.
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Ree Drummond's Salmon Burgers | The Pioneer Woman | Food Network
Salmon burgers. For the win. So easy! Recipe up on the blog.
Canned Salmon Recipe -- Salmon Burgers
There are a million canned salmon recipes in the naked city, and this is one of them. Canned salmon is perfect for making salmon patties, and salmon patties are an ideal stand-in for a hamburger when you're hamburgered out --plus it's a healthier choice. A printable copy of this Salmon Burger Recipe can be found at
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Salmon Burger Recipe Ingredients:
14oz canned SALMON (red or pink)
¼ - ½ cup ONION (finely chopped)
HOT PEPPER (finely chopped, to taste)
2 EGGS (beaten)
SALT and PEPPER to taste
OIL for sauteing (3-4 Tbsp...salmon will soak up the oil)
1 Tbsp CURRY POWDER (optional)
Salmon Burger Recipe Directions:
I love canned salmon--red or pink--although I prefer pink canned salmon when making burgers since the pink salmon is much cheaper to buy. I use the more expensive red salmon for making salmon salad.
Salmon in the can is already cooked--in fact it is part of the canning process that cooks the salmon.
Open the the can and drain off the liquid--you don't want the salmon patties to be too wet when you form them.
Traditional canned salmon will come with skin and bones still intact . The skin and bones are soft and edible. You can remove the skin and bones if you like; I used to remove them, but now I'm too cheap, and I don't want to miss out on the extra nutrition, either.
Place drained salmon in a bowl.
Add ¼ - ½ cup onion depending on how much you like onion. Make sure the onion is finely chopped; smaller pieces will help keep the patties from falling apart. If desired, add some finely chopped hot pepper. If you don't have fresh pepper, add a little chili powder or hot sauce.
Add salt and pepper to taste.
Add one or two beaten eggs. I like to use two beaten eggs because it helps to keep the patties together better; I don't like my burgers to fall apart while I'm eating them.
Mix all the ingredients together well.
Shape into patties. I usually get 4 patties out of a 14oz can, but make as many as you like--bigger or smaller--depending on how big you want your burger to be.
Heat oil in a skillet. I like medium heat. You want the oil to be hot enough to sizzle when you add the patties, but not so hot that the patties will cook too quickly; you want the patties to get a nice cooked side before turning them, this will keep then from breaking apart. Cook 5-7 minutes and then turn gently when the patties are golden brown. Cook another 3-4 minutes and then remove from skillet and drain salmon patties on a paper towel.
I like to serve salmon patties on a toasted bun with sliced tomato, onion, lettuce and mayo.
It's a nice break from hamburgers, and just as tasty.
Sometimes I'll add a Tbsp of curry powder into the mix to make Curried Salmon Burgers, which you should definitely try sometime.
Give this salmon burger recipe a try and let me know what you think, and bon appétit!
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