Salmon Burger

I never thought I’d be a canned salmon girlie—but here we are. My mom used it while I was growing up, but tbh I don’t think she ever took the bones out. Yes… there are bones. Now that I’ve learned how to meticulously remove them (it’s weirdly satisfying?), I’m fully on board. Canned salmon is officially a pantry staple in my kitchen—especially when I need to add some protein into my life and haven’t made it to the grocery store.

These salmon burgers are shockingly good, super easy to throw together, and secretly healthy. I whip them up when I want something fast but still feel like I have my life together.

Packed with protein, totally pantry-friendly, and crisped to golden perfection in a skillet, they’re the kind of meal that makes you feel like you hacked dinner.

Add a swipe of greek yogurt based sauce and put it atop your fave salad or slap it on a brioche bun—whatever your vibe is, this burger’s down for it.

Recipe

•132g canned salmon, drained and flaked

•2 tbsp breadcrumbs

•2 tbsp finely diced red onion

•2 tsp capers, chopped

•1 medium egg

•1 tsp Dijon mustard

•1/2 tsp garlic powder

•1/4 tsp paprika

•1.5 tsp olive oil or Greek yogurt (as a binder)

•No salt and pepper

•butter (for cooking)

Instructions

1.In a bowl, mix the salmon, breadcrumbs, red onion, capers, Dijon mustard, garlic powder, paprika, egg, and olive oil (or Greek yogurt) until well combined.

2.Form into 1-2 small patties and refrigerate for 10 minutes.

3.Heat a pan over medium heat and melt butter. Cook the patties for 4 minutes per side until both butter and patties are golden brown.

4.Serve with a squeeze of lemon and your favorite creamy sauce.