SALMON BURGER | easy canned salmon recipe

Make the creamy dill yogurt sauce by mixing together 1/2 cup plain Greek yogurt, 1 clove crushed garlic, 2 tablespoons fresh squeezed lemon juice, 2 tablespoons fresh chopped dill, salt, and black pepper. Set aside.

Open and drain 15 ounces of canned wild salmon and place it in a bowl.

Add 1/4 cup diced red onion, 1/4 cup diced bell pepper, 2 tablespoons fresh lemon juice, lemon zest, 1 egg, 1/3 cup oat flour, a pinch of cayenne pepper, salt, and black pepper to the salmon. Mix until well combined.

Score the mixture into four pieces to form even patties.

Shape each piece into a patty in the palm of your hands.

Heat a large non-stick skillet over medium-high heat and add a thin layer of olive oil.

Once the oil is hot, add the salmon patties to the skillet and cook for 4-5 minutes on the first side until golden brown.

Flip the patties and cook for an additional 4-5 minutes on the other side, adjusting heat if necessary.

Assemble the burger by placing a salmon patty on a whole grain bun, adding a handful of arugula, and topping with the dill yogurt sauce.

Equipment Needed

Spice Level:

Dietary