On occasion (okay, lots of occasions), we like to look for dinners that are easy and quick to throw together. With two toddlers on hand, nobody wants to spend a lot of time in the kitchen, because really, it’s not safe to leave them unattended for very long.
So if you’re also looking for something quick, these salmon burgers fit the bill. Like most of my recipes, it’s not necessary to follow anything exact (I like to improvise, depending upon what we have in the fridge at the moment). As long as you end up with something that holds a patty shape, you’re good to go.
I used canned salmon, and this is certainly the quickest route, but if you have some fresh on hand that you need to use, go ahead and cook that up and flake it. Just make sure you use wild salmon, whichever option you choose.
I went with a little bit of an Asian flair, but of course, make it to suit your own tastes!
Ingredients
- 2 cans wild salmon (roughly 16 ounces, if you’re using fresh)
- 1/4 cup diced sweet pepper
- 1/4 cup finely diced onion
- 1 Tbsp naturally brewed soy sauce
- 1 Tbsp rice wine vinegar
- Dash of Old Bay seasoning
- 1/4 – 1/2 cup bread crumbs or pulverized oats (put regular oats in a blender)
- 1 Tbsp lemon or lime juice
- Salt and pepper
Instructions
- Combine all the ingredients in a medium bowl. Mix well.
- The salmon mix should form a loose ball in your hands, and not be too sticky or crumbly. If it’s too sticky, add more bread crumbs; too dry, add a splash of liquid.
- Heat a small amount of oil in a large skillet.
- Form the salmon mix into patties. Place them into hot skillet, cooking for about 3-4 minutes per side.
- Serve on homemade buns, topped with slices of avocado and some pickled daikon!
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