Description
A great weeknight dinner.
Ingredients
Scale
- 1–1/2 pounds salmon filets
- 4 green onions, sliced thin
- 2–3 tablespoons capers
- 1/2 cup panic bread crumbs
- 1 egg
- 2 teaspoons dijon mustard
- 2 teaspoons soy sauce
- 1/2 teaspoon salt
- Freshly ground pepper to taste
- Whole grain buns
Sesame Mayo
- 1/3 cup mayonnaise
- 1 tablespoon Shiracha (or more if you like it very spicy)
- 1 tablespoon sesame oil
Instructions
- Chop salmon into small pieces, approximately 1/4 inch.
- Place 2/3 of salmon into a bowl and finely chop the additional 1/3 salmon very finely, add to bowl.
- Add all ingredients to bowl and mix thoroughly. Add salt and pepper.
- Form 4 patties and set aside on a plate.
- Heat a grill pan or barbecue grill. When hot, spray with oil and place salmon patties onto grill. Cook for 4 minutes then flip and cook an additional 3-4 minutes.
- Sauce
- Mix mayonnaise, Shiracha and sesame oil together in a small bowl.
Notes
Preparing salmon:
I like to have the salmon filets skinned at the market. Before cutting the salmon, check for tiny bones, usually located in 1 or 2 areas. Use your fingers or tweezers to remove.
Chop the salmon into pieces so it still resembles fish, then the finer chopping will help hold the burgers together.
Do not overcook the burgers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Fish
- Method: Grill
- Cuisine: healthy
