Salmon Burgers with Avocado Salsa
Juicy salmon patties served with a bright avocado salsa for a quick, flavorful meal.
Servings: 6 patties
Ingredients
- 1 lb salmon fillet (skin removed)
- 1 cup fresh breadcrumbs (see note)
- 1/4 cup chopped cilantro or parsley
- 2 eggs
- 1/4 cup mayonnaise
- 1 tbsp lemon juice
- 1 tsp mustard
- 1/2 tsp salt
- 1/2 tsp black pepper
- olive oil for greasing the pan or grill
- 1 large avocado chopped
- 1/3 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 lime juiced
- 1 tbsp extra virgin olive oil
- salt and pepper to taste for salsa
Instructions
- Cut the salmon into small pieces (about 1/4 inch) and place in a medium mixing bowl.
- Add the breadcrumbs, chopped cilantro or parsley, eggs, mayonnaise, lemon juice, mustard, 1/2 tsp salt, and 1/2 tsp black pepper to the bowl; gently mix until combined. Let the mixture rest 5–10 minutes to allow the breadcrumbs to absorb moisture.
- Divide the mixture into 6 equal portions (about 1/2 cup each) and shape into neat patties.
- Heat a little olive oil in a large non-stick grill pan over medium heat. Cook the patties until browned and just cooked through, about 4 minutes per side.
- While the patties cook, combine the chopped avocado, red onion, 1/4 cup chopped cilantro, lime juice, 1 tbsp extra virgin olive oil, and salt and pepper to taste in a bowl; gently toss to make the avocado salsa.
- Serve the salmon burgers hot with the avocado salsa spooned on top or alongside.
Equipment
- Cutting Board
- Chef’s knife
- Mixing Bowl
- non-stick grill pan or skillet
- Spatula
- Measuring Cups and Spoons
- food processor (optional for breadcrumbs)
Notes
- Use fresh breadcrumbs or panko as preferred.
- To make 1 cup fresh breadcrumbs, pulse 4 slices of slightly stale bread in a food processor.
- Season salsa to taste with salt and pepper.
- Let patties rest briefly after mixing to help them hold together.