Juiciest Salmon Burgers with Mediterranean Flavors

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide a healthier option with more fiber.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

Chop the wild-caught salmon into chunks, ensuring there is no skin.

Place about a quarter of the salmon in a food processor with 2 teaspoons of dijon mustard and blend until it forms a paste.

Add the remaining salmon to the food processor and pulse 3-4 times until it is finely chopped but not pasty, leaving some texture.

Add 2-3 tablespoons of finely chopped green onion, 1 cup of fresh parsley, 1 teaspoon of coriander, 1 teaspoon of Spanish paprika, a pinch of salt, and a pinch of black pepper to the salmon mixture.

Mix everything together gently, ensuring not to overwork the mixture to maintain texture.

Cover the mixture and refrigerate for a few minutes or freeze for 5-10 minutes to firm up.

Divide the mixture into four equal pieces, forming thick patties about 1 inch thick.

Dip each patty in bread crumbs on both sides to coat.

Heat a cast-iron skillet over medium-high heat and add a drizzle of extra virgin olive oil until shimmering but not smoking.

Carefully lower the patties into the skillet and cook for 2-4 minutes on each side, turning once, until golden brown.

Use a kitchen thermometer to check the internal temperature, aiming for 115-120°F for medium-rare.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens