Easy Salmon Burger Recipe

INGREDIENTS 

• 1 pound skinless fresh salmon 
• 1 teaspoon lemon juice
• 1 teaspoon Cajun seasoning
• 1/4 teaspoon salt 
• 1/4 teaspoon garlic powder
• 1 tablespoon fresh parsley chopped finely
• 1 tablespoon scallions chopped
• Panko (Japanese breadcrumbs) for coating the patties
• Olive oil for frying

Lemon + garlic mayonnaise:

• 1/3 cup mayo 
• 1 teaspoon lemon juice
• 1/4 teaspoon garlic powder
• Salt & pepper, to taste

Toppings/other:

• 4 buns
• Lettuce/salad greens/arugula (I used butter leaf lettuce) to taste
• Avocado to taste

INSTRUCTIONS 

• Add the lemon mayo ingredients to a small bowl and stir until combined. Taste and adjust seasonings as needed. Set aside.
• Cut the salmon into smaller pieces and add them to a food processor. Pulse a few times until you’ve got a loosely combined mixture (don’t overdo it). Alternatively, you could use a knife to finely chop the fish.
• Add the salmon to a bowl along with the lemon juice, Cajun seasoning, salt, garlic powder, parsley, and scallions. Use your hands to gently mix it together.
• Add some panko onto a plate (start with only a small amount – you can always add more).
• Form the mixture into 4 patties, then coat each of the patties in the panko. The patties will be very delicate and may need to be patted a few times so they stay together. They don’t shrink up like beef burgers, so keep the in mind when shaping them.
• Add 1-2 tablespoons of oil to a skillet over medium-high heat. Once the pan is hot, cook the salmon patties in 2 batches. I made my burgers fairly thin, so they only took about 3-4 minutes/side. 
• Assemble burgers with the mayo and toppings. Enjoy!