My daughter loves bake salmon but we never used up the whole salmon slab so I always try to find something to make to use up the extra salmon that we have. I tried throwing the extra back in the freezer but I find that it just doesn’t taste as good after you freeze salmon.  These salmon patties are so easy to make…yet so flavorful.
SALMON BURGER
Ingredients:
  • 2 lb fresh skinless and deboned salmon, cut into small chunks
  • 1/2 cup Italian bread crumb
  • ½ lemon, juiced
  • 2 TB finely chopped red onion
  • 4 TB mayonnaise
  • 2 TB dijon mustard
  • 3 TB chopped fresh cilantro and parsley
  • 1 tsp salt or Tony Chachere  (I like the creole  taste)
  • 1/2 tsp pepper
  • 3 tablespoon butter or olive oil

Instructions
  1. Pour the bread crumbs in a large bowl. Add the chopped chunks of salmon to the bowl. I chopped mines finely with a knife.. If you prefer you can use a good processor and pulse it a few times.
  2. To the salmon add the  breadcrumbs and all the  remaining ingredients: lemon juice, red onion, mayonnaise, mustard, fresh herbs, salt and pepper. Stir the ingredients together. DON’T OVER MIX because you can break up the pieces.
  3. Form the ingredients into round patties.
  4. In a large skillet (I use a large cast iron skillet), over medium-high heat, melt 3 tablespoon of butter or olive oil. Once the pan is hot, add the salmon burgers and cook for 5 minutes on each side, until lightly golden brown.
  5. Serve on  hamburger buns.
  6. I like to dress mines with mayo, lettuce, tomato, ketchup, cilantro and Dijon mustard.
Enjoy!!