These salmon burgers are so easy to prepare, that you can’t go wrong. This recipe uses canned wild salmon, but if you have leftover cooked salmon, you can use that instead. Remember to eat the burgers right away because it will only last 2 days in the fridge. If you make a big batch, you can always freeze them to eat another time when you have nothing else around.
I made these along with the roasted root veggies, with home made ketchup (both in the recipe section). Also, before you make the whole batch, test one burger on the pan and see if it holds its form. If it is too liquidy, add more breadcrumbs, if it is too dry add more wet ingredients (mustard or yogourt). Enjoy!
Salmon Burgers
Prep: 10 minutes
Cook: 12 minutes
1/3 cup plain yogurt 2 tablespoons Dijon mustard 2 eggs 1 clove garlic 1/2 cup chopped onion 1 cup panko breadcrumbs, divided 1/8 teaspoon freshly ground black pepper 2 (7.5-ounce) cans wild Alaskan red salmon, skinless and drained 4 teaspoons olive oilTo prepare croquettes, combine yogurt, mustard, and eggs in a bowl. Set aside.
Heat a nonstick skillet over medium-high heat. Coat pan with oil, add crushed garlic and 1/2 cup onion ; cook 4 minutes or until tender. Cool slightly. Combine onion mixture, yogurt mixture, 1/2 cup panko, 1/4 teaspoon chives, 1/8 teaspoon pepper, and salmon in a bowl; toss gently. Cover and chill 10 minutes. Divide salmon mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Coat patties evenly with remaining breadcrumbs.
Heat oil in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium. Cook 4 minutes on each side or until lightly browned. Serve croquettes. Garnish with fresh chives, if desired.
Alternatives: serve on a whole wheat bun with a pesto sauce, or a wasabi sauce (made from tiny bit of wasabi the size of your pinky nail- and plain yogourt mixed together with 1 clove of crushed garlic), also a tzatziki sauce would be yummy in a roll up pita with tomatoes and lettuce.
