Salmon Burger with Lemon Mayo

salmon

I love salmon! Unfortunately, it is so expensive so we don’t eat it fresh that often. Growing up, we never had fresh salmon but we ate plenty of salmon patties.

This recipe came about today as I was wondering what my son and I were going to eat for lunch because I sent the leftovers with my husband to work. The only meat that wouldn’t take lots of time to prepare was canned salmon. So here we are! I always keep my Sandwich buns on hand for those moments you need a quick meal and this was one of those moments. This is a simple but tasty burger. I thought I would put some avocado on it or even some bacon but I feel this salmon burger is better left simple!  You could also eat it without the bun if you like.  And yes, I love mayo. Luckily, I make my own so I don’t feel so guilty! 😉

Salmon Burger with Lemon Mayo

Makes 5 Burgers

1 can wild salmon, drained with skin and big bones removed.
1 egg
2-3 cloves garlic, crushed
Zest of 1/2 a lemon
Juice of 1/2 lemon
1/3 cup Breadless Bread Crumbs (Recipe Below)
2-4 tbsp coconut oil for frying
Extra 1/4 cup breadless bread crumbs for dredging (see below)
Lemon Mayo (see below)
Sandwich Buns

  1. Mix salmon, egg, lemon juice and zest with garlic and 1/3 cup breadless bread crumbs.
  2. Taste and adjust seasoning if needed.
  3. Make burgers using 1/3 cup scoop. Flatten into patty and place additional breadcrumbs in a dish and press crumbs into burger on both sides.
  4. Heat coconut oil in frying pan. Add burgers to pan and cook about 4-5 minutes on each side.
  5. Remove from pan and toast the split buns in pan while still hot for a toasted bun.
  6. Serve with Lemon Mayo.

Bread-less Bread Crumbs
1 cup Almond flour
1/2 cup grated Parmesan Cheese
1/4 tsp cayenne pepper
1/4 tsp garlic powder
1/2 tsp pepper
1/2 tsp salt
1 tbsp dried parsley
1/2 tsp Tony’s Seasoning or Cajun House Seasoning (optional)

Mix well.  Store in refrigerator.

Lemon Mayo
1/4 cup homemade mayo
Juice of 1/2 lemon
Dash of cayenne pepper
S/P to taste

Mix well and store in refrigerator.

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Comments

  1. says

    We just had these for supper & they were wonderful. When I tasted the mayonnaise right after I made it I wasn't so sure about it, but when paired with the salmon patty it was absolutely perfect. We used to love crab-cakes, so we are thinking we are going to try substituting crab for the salmon, but I'm thinking we'll probably need to bake it: I'm afraid it may fall apart if we try to fry it. What do you think? Or do you already have a crab-cakes recipe (hoping…)?Thanks for your wonderful recipes!

  2. says

    I know this is an older post, but I had to comment on it. I made this for the first time over summer vacation for lunch. It was so good I had it several days in a row. Then I thought it might be good with crab, and voila! crab cakes! They are equally good!

    Thank you so much for all you do in your recipe endeavors!

  3. Shannon says

    These look absolutely delish! We’re new to the grain-free world and I’m curious what you might serve with these as a dinner? I’ve got three teenage boys and a hungry hubby to keep happy and want to make sure they’re satisfied and don’t give up on grain-free because they walk away hungry. Any thoughts / ideas? Thanks!

    • satisfyingeats says

      Shannon, serve them as a burger on a grain-free bun with sweet potato fries or maybe doing a cauliflower or potato salad, really anything (you know what your boys like). I hope this helps!

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