Salmon Burgers with Lime Mayonnaise

Salmon Burgers with Lime Mayonnaise
30 mins
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  • 1 pound fresh salmon fillet, skinned and cut into 1-inch chunks
  • 3/4 cup panko (Japanese-style bread crumbs)
  • 2 green onions, thinly sliced
  • 2 tablespoons snipped fresh cilantro
  • 2 teaspoons grated fresh ginger
  • 1 clove garlic, minced
  • 2 eggs, lightly beaten
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon lemon juice
  • 2 tablespoons vegetable oil
  • 1 recipe Lime Mayonnaise
  • Sandwich buns and leaf lettuce (optional)
Lime Mayonnaise
  • 1/4 cup mayonnaise
  • 2 tablespoons red onion, minced
  • 2 teaspoons lime juice

Rinse salmon and pat dry; cut into 1-inch chunks. Place salmon in food processor; cover. Pulse 7 times to coarsely grind (do not overprocess); set aside. In bowl combine panko, green onions, cilantro, ginger, garlic, eggs, soy sauce, and lemon juice. Stir in salmon.
Line a tray with parchment paper or foil. Divide salmon into four (2/3-cup) mounds on the tray. Shape into 1-inch-thick patties. Cover with plastic wrap; refrigerate at least 30 minutes or up to 8 hours (mixture will be easier to handle after chilling).
Heat oil in large skillet over medium-high heat. Add salmon patties. Cook 4 to 5 minutes per side or until cooked through (160 degrees F). Serve with Lime Mayonnaise on buns with lettuce.
Lime Mayonnaise
In a bowl stir together mayonnaise, red onion, and lime juice. Refrigerate until ready to serve.

nutrition information

Per Serving: cal. (kcal) 437, Fat, total (g) 30, chol. (mg) 173, sat. fat (g) 5, carb. (g) 12, Monounsaturated fat (g) 10, Polyunsaturated fat (g) 7, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 2, pro. (g) 29, vit. A (IU) 437.31, vit. C (mg) 11.81, Thiamin (mg) 0.27, Riboflavin (mg) 0.31, Niacin (mg) 9.87, Pyridoxine (Vit. B6) (mg) 0.82, Folate (g) 52.41, Cobalamin (Vit. B12) (g) 4.03, sodium (mg) 544, Potassium (mg) 507, calcium (mg) 50.48, iron (mg) 1.26, Percent Daily Values are based on a 2,000 calorie diet
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