Lemon Pepper Salmon Burgers with Herb Mayo

• 1 lb salmon, skinless and boneless, diced
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp lemon pepper seasoning
• 1/4 cup breadcrumbs
• 1 egg, beaten
• 2 green onions, finely chopped
• Salt to taste
• Olive oil for cooking
• 1/2 cup mayo
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1 tsp lemon juice

Steps

1. 1 In a bowl, mix salmon, lemon juice, lemon zest, lemon pepper, breadcrumbs, egg, and green onions. Season with salt.
2. 2 Form into four patties.
3. 3 Heat olive oil in a skillet over medium heat. Cook patties 5 minutes per side until golden.
4. 4 For the mayo, whisk together mayo, dill, parsley, and lemon juice.
5. 5 Serve burgers with a generous dollop of herb mayo.

Equipment

• Skillet
• Mixing bowl
• Whisk

Variations

• For a kick, add a pinch of cayenne pepper to the salmon mixture.
• Use panko breadcrumbs for a crispier exterior.

Substitutions

• If mayo isn't your thing, Greek yogurt works well in the herb sauce.

Pairings

• A crisp white wine or a sparkling water with lemon.
• Roasted sweet potato wedges

Nutrition

Tips

• Keep patties in the fridge for 30 minutes before cooking for easier handling.
• Serve with a fresh salad for a light meal.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Pair with a fresh cucumber and avocado salad.
• Serve on a toasted whole grain bun for a burger vibe.

FAQ