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Salmon Burgers with Creamy Mustard Aioli

These scrumptious salmon burgers are a quick, easy and inexpensive lunch or dinner.

The creamy mustard aioli adds a tasty zip to convenient canned salmon. Even if you don’t think you like salmon, you’ll be hooked! We love to eat them on a bed of arugula OR open-faced on an English muffin or piece of toast.

Can I prep these ahead?

Yes, follow the prep instructions (stop just before cooking). Stack each salmon burger between parchment paper, store in an airtight container, and refrigerate overnight. Remove from fridge and cook.

Freezer-friendly

Cooked or uncooked, these burgers freeze well for up to 3 months. Stack each burger between parchment paper and store in a freezer baggie or airtight container. Thaw in the fridge overnight and reheat cooked burgers to your liking. If burgers are uncooked, follow the instructions below. Make mustard aioli prior to serving.

A great appetizer for entertaining

Looking for a deliciously simple appetizer for entertaining? Simply follow the prep instructions but make the patties slider size, rather than the size of a burger patty. Plate and top each with a dollop of Creamy Mustard Aioli. Be prepared—you’ll have friends asking for the recipe and handing out compliments left and right!

How to “reinvent” your leftover Salmon Burgers:

  • Super Simple Salmon Quesadillas: On top of a tortilla, break apart salmon cake. Top with hot sauce, arugula, avocado, and cheese of choice. Add another tortilla on top. Heat both sides in a greased skillet for 4-6 minutes, or until the tortilla is crispy!
  • Low-carb: Served on grilled portobello mushrooms
  • A spruced-up salad: On a bed of greens topped with sautéed veggies
  • For brekkie: Tossed in scrambled eggs or added to a breakfast quesadilla.
  • Pasta dish: Crumble and mix salmon burgers with cooked pasta, homemade pesto, bell peppers, and wilted spinach
  • Buddha bowls: In a bowl with a small amount of wilted spinach, rice, bean, and avocado
  • Pre/post-workout snack: Protein, carbs, and healthy fat—these burgers double as a delicious pre/post-workout snack. Cut them into quarters, add a dollop of aioli and enjoy a piece before or after a strenuous workout.

After trying these salmon burgers, please leave us a comment below and let us know what you think!

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Salmon Burgers with Creamy Mustard Aioli


Description

These scrumptious salmon burgers are a quick, easy and inexpensive lunch or dinner. The creamy mustard aioli adds a tasty zip to convenient canned salmon. Even if you don’t think you like salmon, you’ll be hooked! We love to eat them on a bed of arugula OR open-faced on an English muffin or piece of toast.


Ingredients

Scale

Salmon Cakes:

  • 1 (14.75 oz.) can salmon, drained
  • 1 egg, beaten
  • 1/2 cup red onion, finely chopped
  • 1 tablespoon grey poupon made with horseradish (you can also use dijon mustard)
  • 2 tablespoons cilantro, chopped (to taste; can substitute 1/2 teaspoon dried cilantro)
  • 1/4 teaspoon ginger powder
  • 1 tablespoon lemon juice
  • 1/4 cup panko or crushed bread crumbs
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon (or less) Himalayan pink salt
  • 1 tablespoon extra virgin olive oil

Mustard Aioli:

  • 2 tablespoons grey poupon made with horseradish
  • 1 tablespoon Greek yogurt
  • 1/2 teaspoon Worcestershire sauce

Instructions

  1. Strain the salmon can to get all of the liquid out. Remove skin and pin bones if necessary.
  2. Combine and mix all salmon cake ingredients except for EVOO in a large bowl (salmon, egg, onion, garlic, Dijon mustard, cilantro, ginger, lemon juice, bread crumbs, Worcestershire sauce and salt); divide and shape into 4-5 small 2-inch patties. Refrigerate 15-30 minutes.
  3. Heat EVOO in a large skillet over medium heat. Heat salmon patties 5-7 minutes per side, until cooked and browned.
  4. Combine all of the aioli ingredients in a small bowl.
  5. Serve burgers immediately with arugula, aioli and toppings of choice!

Notes

We recommend organic ingredients when feasible.

Always check for FfL-friendly ingredients.

Recipe substitutes:

Ginger: Use a pinch of ground ginger for 1/2 teaspoon of fresh ginger.

Garlic: If you’re a fan of garlic, add 1 teaspoon of minced garlic.

Mustard: If you don’t have mustard with horseradish, substitute with 1 tablespoon mustard and 1/4 teaspoon horseradish.

Dairy-free: Use mustard in place of Mustard Aioli.

Gluten-free: Use gluten-free panko or breadcrumbs.

  • Prep Time: 15 min
  • Cook Time: 15 min
  • Category: Recipes
  • Method: Grill, Prep Now, Cook Later, 30 Minute Meals

Keywords: Dinner, Salmon Burgers, Mustard Aioli

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