Best Canned Salmon Recipes | Budget-Friendly Burger
Ingredients
- 2 (6-ounce) cans high-quality wild-caught pink or sockeye salmon, drained well
- 3/4 cup Panko breadcrumbs
- 1 large egg, lightly beaten
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh dill, finely chopped
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 small shallot, minced (about 2 tablespoons)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, for cooking
- 4 brioche buns, for serving
- Lettuce, tomato, and tartar sauce for topping
Instructions
- Drain the canned salmon thoroughly, pressing out all excess liquid. Transfer to a bowl and flake with a fork.
- Add panko, egg, mayonnaise, Dijon mustard, dill, lemon zest, lemon juice, shallot, salt, and pepper to the salmon.
- Gently mix until just combined. Do not overwork the mixture.
- Divide the mixture into four equal portions and form into 3/4-inch thick patties.
- Place patties on a parchment-lined plate and chill in the refrigerator for at least 15-20 minutes to firm up.
- Heat olive oil in a large non-stick skillet over medium-high heat. Cook the patties for 4-5 minutes per side until golden brown and cooked through.
- Serve immediately on toasted brioche buns with your favorite toppings.
Notes
For the firmest patties, ensure the salmon is drained extremely well. Pressing it with a spoon in a colander is the most effective method.