| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 burgers |
Ingredients
- 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
- 1/2 cup mayonnaise
- 1/2 lemon, juiced
- 2 teaspoons chopped capers
- Hot sauce, to taste
- Kosher salt and freshly ground black pepper
- 4 whole-wheat buns, toasted
- 1/4 head green leaf lettuce
- 4 slices tomato
- 1/2 cup pickle slices
Instructions
- 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.
Reviews
Excellent. We added a little extra hot sauce. So good!
These are our favorite salmon burgers. They are a cheap, easy & a delicious meal. in regards to the complaints of them being runny, I find it best to make them ahead & refrigerate the burgers for an hour or more. They don’t fall apart & fry up beautifully in my (oiled) cast iron pan.
I used fresh Salmon and followed the same instructions. It was delicious!
Freaking amazing!!!!! I added fresh dill, Old Bays’ blackening and 1 tsp Natures seasoning to the recipe and it was so goooood!
These were good. Mine were a little on the dry side, but that’s because I used 15 oz of salmon instead of only 12 oz. I added in chopped celery and only used half the amount of lemon. It had a nice flavor and consistency. Next time I’ll fry in canola oil rather than olive oil. The aioli was good. I added in some dill.
Love these. Fix them a lot.
These are So Good! Thank you for the recipe! So much better then the classic salmon patty recipe!
As written, this was so runny. I had followed the recipe exactly, draining all liquid from the salmon. Once everything was mixed, I could only imagine dropping them by spoonfuls into a deep-fryer, which I don’t have (salmon fritters do sound tempting, though!). I added another 1/4 cup of panko breadcrumbs – still not enough to form any kind of patty, then added a 3rd 6 oz can of salmon, plus an extra 1/4 tsp of seafood seasoning. Let it sit for 20-30 minutes for the panko to absorb the liquid. Finally formed a very soft patty. The taste was great. Will attempt this again with different proportions.
We loved these. Definitely a keeper. Hubby wasn’t a fan of the Mayo but I thought it was great! Will definitely put this in the keeper file!
This recipe definitely needs 2 eggs- without a doubt and I added more panko – allowed the mixture to set up about 1/2 hour prior to pan frying- it was tasty but needed more umpf ! Maybe more hot sauce, I went light on it bc my husband is a spice”lightweight”