ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Salmon Burger

Photo: Becky Luigart-Stayner; Styling: Mamie Walling
Yield Makes 4 servings

Ingredients

  • 1 (14.75-ounce) can salmon, drained and flaked
  • 1 egg, lightly beaten
  • 1/4 cup heavy cream
  • 2 tablespoons finely chopped shallot
  • 1 garlic clove, minced
  • 1/4 cup minced red bell pepper
  • 1 teaspoon dried Italian seasoning blend
  • 1/4 teaspoon dried crushed red pepper
  • 1/4 teaspoon fresh ground black pepper
  • 1 teaspoon lemon zest
  • 1/4 cup Italian-seasoned breadcrumbs
  • 1/4 teaspoon garlic salt
  • 1/2 tablespoon chopped fresh Italian parsley
  • 1 tablespoon canola oil
  • 4 whole-wheat buns
  • Garnishes: lettuce, tomato slices

How to Make It

  1. Combine salmon and next 12 ingredients in a bowl. Mix well. Form mixture into 4 equal patties about 1/2 inch thick.

  2. Heat oil in a nonstick skillet over medium heat. Add patties, and cook 5 minutes on each side. Top bottom halves of buns with salmon burgers. Garnish, if desired. Cover with bun tops.