For several years, I have been wanting to make my own salmon burgers. One of my family members makes the most delicious salmon patties every year for one of our family dinners – and intimidated by all the recipes to first cook and then flake the salmon, I just never tried. That is, until I found this recipe from Food & Wine magazine. All you need is a food processor (or I imagine a blender will do too) to chop up the salmon, mix in the ingredients by hand, and voila! This recipe is not only delicious, but it also is easy to freeze and thaw next day and/or prepare the night before cooking. We first made these for dinner with our friends, and this past weekend we made a whole batch for ourselves, because they’re just so good and easy. Do you have a great salmon burger recipe?
Some notes
- Using a 1/3 cup measuring cup – I got 11 patties from the mix
- I used 1/4 cup fat free mayo and 1/4 cup reduced fat/light mayo
- I used sambal oelek that I found at the supermarket
- I prepared the night before and had in the fridge to cook up the next day. When I cooked the next day, I coated with panko/sesame seed mixture then. (Feel free to use traditional and black sesame seeds)
- I used 1 tbsp vegetable oil in nonstick pan for 8 patties – I’d say if cooking up a few, maybe use 1-2 tsp for every two – just eyeball what looks good – since it’s in a nonstick pan, it doesn’t need a ton of oil, but enough to brown the patties.
- To freeze, I wrapped each patty in saran wrap and put in a freezer ziploc bag.
- We ate with out the slaw or avocado aioli
- They taste great in salad, so a bun is optional. If using a bun, you might want to add avocado, tzatziki, or the toppings suggested in the recipe
What Carolyn Cooks 