Salmon Burgers

Name: Salmon Burgers
Prep time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 pounds fresh salmon, skin removed; 2 egg whites; 1 tablespoon Dijon mustard; ½ cup fresh bread crumbs (1 slice white bread, ground in a food processor); ½ teaspoon kosher salt; 2 tablespoons fresh dill, chopped; 2 tablespoons olive oil (if cooking on a stovetop); 4 brioche buns, toasted; Tangy Coleslaw

1 Rating
1 Review

By Melissa Clark with Kay Chun

Recipe by Real Simple June 2004

Gallery

Credit: Sang An

Recipe Summary

prep:

25 mins

additional:

10 mins

total:

35 mins

Yield:

4 servings

Nutrition Info

Ingredients

2 pounds fresh salmon, skin removed
2 egg whites
1 tablespoon Dijon mustard
½ cup fresh bread crumbs (1 slice white bread, ground in a food processor)
½ teaspoon kosher salt
2 tablespoons fresh dill, chopped
2 tablespoons olive oil (if cooking on a stovetop)
4 brioche buns, toasted
Tangy Coleslaw

Directions

Step 1
Mince all the salmon, then place half in a large sealable plastic bag and use a flat-surfaced meat pounder or a rolling pin to mash it. Place all the salmon in a large bowl and combine with the egg whites, mustard, bread crumbs, salt, and dill. Form 4 patties, each 3/4 inch thick. Place on a medium-hot grill and cook 4 to 5 minutes per side. (To cook on a stovetop, heat the olive oil in a grill pan over medium heat and cook the patties 5 minutes per side.) Top with Tangy Coleslaw, if desired, and serve on the brioche buns.

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Nutrition Facts

Per Serving:

calcium 44mg; 670 calories; calories from fat 53%; carbohydrates 24g; cholesterol 225mg; fat 39g; fiber 1g; iron 1mg; protein 52mg; saturated fat 13g; sodium 652mg.

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garym1

08/22/2010

Actually I haven't made it yet but I want to comment about the salmon used. Of course fresh salmon is best and typically the recipes do not specify the salmon species used. I live on the Puget Sound in WA and eat salmon on a regular basis. The most tasty salmon in my opinion are sockeye and chinook. Then silver (coho) and perhaps pink salmon. I would not use chum salmon. I have never tried making a salmon burger but plan on trying the recipe using fresh sockeye which is available now (Aug and Sept.) Sockeye is my favorite. One comment for a salmon burger recipe included "bland." That was probably due to using canned, perhaps pink, salmon.

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