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.

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!


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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.
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Salmon Cakes:
Mustard Aioli:
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Salmon Cakes:
Mustard Aioli:
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.
  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!
How to "Reinvent" Leftovers:
  1. 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!
Recipe Notes

Recipe substitutes:

  • Use a pinch of ground ginger for 1/2 teaspoon of fresh ginger.
  • If you don't have mustard with horseradish, substitute with 1 tablespoon mustard and 1/4 teaspoon horseradish.
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