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Simple Salmon Burgers

Print Recipe
Approximately 15 carbs per salmon burger with bun
Course Lunch, Main Course
Cuisine American
Keyword Brioche Buns, Butter, Celery, Extra Virgin Olive Oil, Lemon, Mayonnaise, Onion, Panko Bread Crumbs, Salmon, Seafood Seasoning, Sriracha Sauce, Stevia
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4

Equipment

  • Paring knife
  • Fork
  • Medium bowl
  • cutting board
  • Rectangle Dish Or Rimmed Plate
  • Skillet I like a Cast Iron or Grill Pan
  • Spatula I like a Fish Spatula for easy flipping
  • Measuring spoons and cups
  • Small bowl

Ingredients

  • ½ Cup Panko Bread Crumbs
  • 1 Tsp Seafood Seasoning I like Chesapeake or Old Bay Style Seasoning
  • 1 14-16 oz Fully Cooked Smoked Salmon I like Honey Smoked Fish Company
  • 1 Egg
  • 1 Lemon Zest and Juice, Divided
  • 2 Tbsp Extra Virgin Olive Oil Or Avocado Oil
  • 2 Tbsp Butter
  • ½ Cup Mayonnaise Or Sour Cream Or Plain Yogurt
  • 1 Tsp Fresh Chopped Dill Weed (or 1 tsp dried)
  • 1 Tbsp Sriracha Sauce Or Your Favorite Chili Sauce
  • 1 Tsp Stevia
  • 4 Brioche Buns Freeze

Instructions

  • Gather all your "tools for the trade" including all ingredients and equipment to save you time.
  • In a rectangle dish, mix Panko bread crumbs and seafood seasoning. Set aside.
  • In Medium bowl, break up salmon with a fork. Add egg and lemon zest. Mix well.
  • Form four salmon patties by pressing mixture between your palms. Place gently in bread crumb mixture. Sprinkle and press crumbs on top and sides of patties. Cool in refrigerator for 10 minutes.
  • In the meantime, score the frozen buns with a paring knife. Remove the inner bun, leaving the outer shell.
  • Removing the inside reduces the carbs in the Brioche bun from 22 to 12! Still plenty of bun to enjoy!
  • In a skillet, add oil and butter on medium-high heat until butter starts to bubble saying, "I'm ready!" Add salmon patties to skillet and cook 4-5 minutes.
  • Gently flip patties over with a spatula and cook another 3-4 minutes or until golden.
  • Make Sauce: In a small bowl add mayonnaise, dill, Sriracha, Stevia, and 1 tbsp lemon juice. Mix well.
  • Assemble your salmon burgers. I like mine with crispy Romaine lettuce, a thick slice of tomato, red onion, and avocado. Of course spread lots of yummy sauce and a squeeze of lemon juice on top!
    Cold salmon burgers for lunch the next day on a bed of lettuce are delicious. Enjoy!