Salmon Burgers

Our new family favorite – decidedly kid-friendly.


Two 6 ounce wild salmon fillets (or 1- 14 ¾ ounce can of wild salmon or 2 small cans)

1 T mustard (Dijon or stone brown)

1 T mayonnaise

1 T lemon juice

½ t grated lemon zest

2 scallions, chopped

½ t sea salt

1 egg

½ cup bread crumbs, panko, or ground spelt crackers (cooked quinoa or ground dry oats may also work here)

Sprouts, arugula or baby lettuce

Tartar sauce:

3 T mayonnaise

1 T relish

Olive oil for the pan

4 Challah or Brioche buns

Preheat oven to 400 F.

Use a knife to separate the skin from the salmon.

Chop or pull into ¼ inch pieces.

Put three quarters of the salmon into a large mixing bowl.

Put the rest of the salmon in a food processor (I use a small one and it is perfect).

Put the mustard, mayonnaise, lemon juice, lemon zest, scallions and sea salt in the food processor and pulse to make a paste.

Combine contents of the food processor with the salmon in the large bowl.

Add ½ cup bread crumbs and egg and mix.

Brush olive oil on baking sheet, cast iron or pyrex pan.

Divide salmon mixture into four parts and pat into a 1 inch thick burger shape and put on oiled pan.  Toss it in the oven.

Bake on 400 for 15-20 minutes and the patties feel springy in the center.

Prepare tartar sauce (or just use mayo and some pickles or lacto-fermented veggies).

Assemble burgers – tartar sauce on bun, salmon burger, and topped with sprouts or greens. Let’s eat!IMG_8484

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