Canned salmon is a convenient, fast and easy way to increase your intake of omega-3 fatty acids. Use red, Sockeye salmon which is always wild caught. Did you know that the orange/red pigment of the flesh of salmon comes from antioxidant-rich betacarotene? Substitute canned salmon for tuna fish in salads, add it to your scrambled eggs and as shown in this post, use it to make delicious salmon burgers. These salmon burgers are so fast and easy, there’s no need to buy them premade.
Easy and Fast Salmon Burgers
- 1 (14 ounce) can Red Sockeye Salmon
- 1/3 cup whole wheat panko bread crumbs
- 1 large egg
- 3 scallions (chopped)
- 1 tablespoon capers
- 2 teaspoons Dijon mustard
- 2 teaspoons fresh dill (minced)
- Freshly ground pepper
Lemon Aioli Sauce
- ¼ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 small garlic clove, minced
- Zest and juice of ½ lemon
- 2 tablespoons green part of scallion (minced)
In a food processor or with a fork in a medium size bowl, combine salmon, bread crumbs, egg, scallion, capers, mustard, dill and pepper, just until blended. Using your hands, for a free-formed patty or with a 1 cup measuring cup, for a more uniform patty, shape salmon mixture into 4 patties. Heat a non-stick, large saute pan over med-high heat. Add 1 tablespoon of olive oil. Place salmon patties in the pan, cooking for about 4 minutes per side or until they are brown and crispy on both sides. While salmon burgers are cooking, mix together the aioli ingredients in a small bowl. Serve salmon burgers on a bed of lettuce or on a whole wheat roll. Top with aioli sauce, scallions, sliced cucumbers, pickled vegetables, etc.
Nutrition Note: Aioli is typically a rich, high fat sauce but using Greek yogurt and just a little mayonnaise, is an excellent trick for creating a creamy, flavorful sauce with much less fat and calories.
2 Comments Add yours
Yum! Why didn’t I ever think of this?
Can’t wait to make it!!
Thanks for sharing.
Thank you for your comment. I hope you enjoy it!