Salmon Burgers

1. 1

   Skin and remove all of the pin bones from the salmon filet.

2. 2

   Chop it into a fine dice no bigger than 1/4 inch pieces.

3. 3

   In a large mixing bowl beat the egg white until broken up and slightly frothy.

4. 4

   Add the red onion, lemon zest, basil, Dijon mustard and salt and pepper.

5. 5

   Whisk well to combine.

6. 6

   Add the salmon and working quickly mix well and then shape into 4 patties.

7. 7

   Using a hamburger mold is helpful with this process if you have one.

8. 8

   Place the patties on a baking sheet that has been lined with parchment and place in the freezer for about 30 minutes.

9. 9

   Heat 2 tablespoons of olive oil in a saute pan over medium high heat.

10. 10

    Place the salmon patties in the pan and let cook until browned and slightly crusty on one side approximately 5 minutes.

11. 11

    Flip them over and finish cooking approximately 3 minutes or to your desired degree of doneness.

12. 12

    These are great on a bun with pesto, or ranch dressing.

13. 13

    Most often though we eat them plain with a side salad dressed in a mustardy vinaigrette.

14. 14

    Cooks Note: Go with the wild salmon for this recipe and not farm raised Atlantic salmon.

15. 15

    Be it King, Coho, or Sockeye, nothing tops the taste of a wild salmon or the nutritional value.

16. 16

    Yes they may be pricier but they are well worth it, and you are supporting your local fishermen!

17. 17

    A word about canned salmon: Canned salmon has the same nutritional benefits as fresh, just make sure it says WILD salmon on the label.

18. 18

    Dont be alarmed however when you open up that can to find black bits of skin and bones sticking out.

19. 19

    You can eat the skin and bones, the canning process makes the bones soft and from what I gather they are an excellent source of calcium.

20. 20

    If you are a tad more squeamish, like moi, you can find some gentrified canned salmon products.

21. 21

    Look for boneless and skinless on the label to avoid the shock.

* Per serving · 4 servings · Values may vary.