Salmon Burger

Salmon Burger
Recipe Yield: 8 servings


  • 3/4 cup whole wheat bread crumbs + 3 Tbsp for step 1
  • 2 Tbsp minced fresh parsley
  • 2 Tbsp low-fat mayonnaise
  • 1 Tbsp lemon juice
  • 1 scallion, sliced thin
  • 1 small shallot, minced
  • 1 teaspoon Dijon mustard
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • Pinch cayenne pepper
  • 1 ¼ lb skinless salmon fillet, cut into 1-inch pieces
  • ½ cup grapeseed oil (for light frying)


  1. Combine 3 Tbsp breadcrumbs, parsley, mayonnaise, lemon juice, scallion, shallot, mustard, salt, pepper, and cayenne, in a bowl.
  2. Pulse salmon in food processor until coarsely chopped into small pieces, about 2 pulses. Careful not to over pulse! Transfer each batch to bowl with breadcrumbs mixture. Gently mix until uniformly combined.
  3. Using 1/4 cup measure, scoop level amount of salmon mixture and transfer to a baking sheet; Repeat to make about 8 cakes.
  4. Place remaining ¾ cup breadcrumbs in a plate. Carefully coat each salmon cake in bread crumbs, gently patting into disk measuring 4 inches in diameter and 1 inch high. Return coated cakes to baking sheet.
  5. Heat oil in 12-inch skillet over medium-high heat.
  6. Place salmon cake in skillet and cook without moving until golden brown, about 2 minutes. Carefully flip cakes and cook until second side is golden brown. Transfer the cakes to a paper towel-lined plate and serve with tzatziki sauce or another yogurt sauce if desired.