Prep time: 45 mins
Cook time: 15 mins
Total time: 1 hour
- 1 lb fresh boneless, skinless salmon fillet
- 1 tbsp dijon mustard
- 1 tbsp mayonaise
- 1 tbsp lemon juice
- ⅛ tsp cayenne pepper
- ¼ tsp black pepper
- ¼ tsp salt
- 1 cup Panko breadcrumbs
- Olive oil
- Line a baking sheet with parchment paper and grease by brushing olive oil over the top. Set aside.
- Chop the salmon fillet into ¼ and ¾ portions. Chop the ¾ portion of the fillet into very small, bite-sized pieces using a very sharp knife and add to a large mixing bowl. Roughly chop the ¼ portion and add to a blender or food processor.
- Add the mustard, mayo, lemon juice, peppers and salt to the blender and pulse a few times until you get an even paste.
- Use a spatula to transfer the paste to the rest of the chopped salmon and mix until well combined.
- Use your hands to form 4 patties and place onto the baking sheet. Chill for 30 minutes in the refrigerator.
- Heat the olive oil in a cast iron skillet over medium heat.
- Coat each salmon burger patty with Panko breadcrumbs and transfer to the skillet to cook, about 4 minutes on each side. Check the middle with a thermometer or knife to ensure they are done (you can transfer them to an oven and broil to finish baking too).
Makes 4 patties
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/salmon-burgers/
3.2.2925