Salmon Burgers with Lemon Basil Mayo are an easy, healthy summer dinner option. Just a handful of simple ingredients are required to whip up this meal in under 30 minutes. The surprise ingredient – fresh sweet corn! Very summery and delicious.
Salmon Burger Evolution
In the original recipe, the salmon burgers are decked out on some rolls with the lemon basil mayo, lettuce, tomato and some sliced red onion. We are a bun-less burger crowd at my house, but of course, you can slap these on some buns of your choosing (that’s sounds a tad naughty.)
The other modification I made to the recipe, was to pan brown them vs. cooking them on the grill, as directed. I thought they were a tad to delicate for cooking on the grill. But if if you have one of these veggie grill trays, and spray it well with cooking spray, that may work.
The other technique I did for the first time, was to chop up a raw salmon fillet (be sure you’ve first cut off the skin and any of the brownish flesh.) Very interesting texture, a raw salmon fillet. I recommend a sharp knife. I think pulsing it in a food processor would have been a good option as well. Since some of my readers might not have a food processor, and the recipe called for hand chopping, I thought I’d give it a try. At first, I wasn’t sure how fine of a chop was required to ensure the mixture would hold together properly. I shot for approximately the same size as if I was coarsely chopping an onion. The result worked great.
As I’ve mentioned in the past, I love having new culinary adventures. Making these salmon burgers just added to the food experience data bank!
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Salmon Burgers with Lemon Basil Mayo
Ingredients
Salmon Burgers
- 1 ear fresh sweet corn kernels cut from cob
- 1 pound salmon fillet buy skinless if you can find it
- 3 green onions thinly sliced, green parts only
- 1 large egg white
- 3/4 cup plain dry breadcrumbs divided
- 3/4 teaspoon salt
- 1/2 teaspoon finely grated lemon peel
- cooking spray
Lemon Basil Mayo
- 1/4 cup mayo I recommend Hellmanns Light
- 1 tablespoon chopped fresh basil
- 1/2 teaspoon finely grated lemon peel
Optional
- 4 buns
- Lettuce
- sliced red onion
- sliced tomatoes
Instructions
Salmon Burgers
- After removing skin and any brown bits of flesh from salmon, chop salmon fillet to about the same size as a coarsely chopped onion. Put salmon in bowl along with fresh corn kernels, green onion, egg white, 1/4 bread crumbs, salt and 1/2 teaspoon of lemon peel. Toss with fork to combine. Firmly pack into 4 patties (3 1/2 inches each.) Dredge in remaining 1/2 cup bread crumbs and spray with cooking spray.
- Heat nonstick skillet or nonstick grill pan to medium to medium high heat and spray with cooking spray. Cook burgers 8 minutes, or until cooked through, turning once. Note – I used 2 spatulas in the turning process. One to flip and one to secure it during the flipping process.
Lemon Basil Mayo
- In small bowl combine mayo, basil and lemon peel.
- Server burgers with lemon basil mayo, and if desired, buns, lettuce, tomato and red onion. Enjoy!
Cathy…for Father’s Day, Claire promised me she would cook a full meal when she was home this summer from Grad School. I asked her to pick a menu from your Blog…her choice of recipes. She chose this as the main course, along with the Water Chestnut/Bacon recipe for app and Roasted Cauliflower as her side. She also concocted a special cocktail. What a wonderful meal….and what a wonderful Daughter!!! Thank you for your role in this memorable meal!!!!!
I am so honored to have been a source of recipes for the meal that Claire made. What a lovely way to celebrate Father’s day. Thanks so much for sharing your story!