"A wonderful low-cal alternative to beef burgers. Serve with your favorite hamburger fixings on toasted buns." — Sara
Watch video tips and tricks
1 1/2 pounds
salmon fillet, cut into chunks
chopped fresh parsley
dry bread crumbs
chopped green onion
salt and ground black pepper to taste
First time trying salmon burgers using whole salmon vs canned. I chose to skin it and debone it, which was a little time consuming but no big deal. The mixture held together nicely and didn't crumble when I put it in the pan. The flavor was fantastic! My husband raved about them and definitely wants them again! They are very tasty and a nice change from salmon fillets.
My kids loved these burgers! They didn't leave a crumb behind! I wasn't exactly sure how many pounds of salmon I had, so I used 2 eggs to be safe and they stayed together perfectly. We topped them with melted cheese and tomatoes on a whole wheat bun, fantastic meal and a nice change from the ordinary.
My husband and daughter both really liked these. They were easy to put together and to cook. I served them on thin whole wheat buns with lettuce, tomato, and mayonnaise. Sides of coleslaw and red potato fries made a nice accompaniment. These didn't need any egg to bind them, as salmonis pretty sticky. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Lemony Salmon Burgers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 122
See how to make quick-and-easy salmon burgers.
See how to make truly tasty tuna burgers.
See how to choose and prepare salmon fillets.