Salmon Burgers

Serves: 6



2 tablespoons

light mayonnaise

2 tablespoons

fresh lime juice

1 egg

1 tablespoon soy sauce

¼ teaspoon cayenne pepper, or to taste

1 teaspoon kosher salt

½ red bell pepper,

finely chopped

½ small red onion,

finely chopped

½ cup corn kernels,

frozen (thawed) or canned (rinsed)

1 tablespoon canned green chilies, minced (more if you like heat)

1¼ cups panko

bread crumbs

3 (5-oz.) cans boneless, skinless salmon, drained

2 tablespoons canola oil


½ cup nonfat plain Greek yogurt, mayonnaise, 

or sour cream

¼ cup chopped chives

1 teaspoon 

Worcestershire sauce 

Zest from 1 lemon

1 tablespoon lemon juice


Toasted buns

Green salad



Baked fries

1. Prepare the burgers: In a medium bowl,
whisk together mayonnaise, lime juice, egg,
soy sauce, cayenne, and salt. 

2. Add bell pepper, onion, corn, and chilies and
mix to combine. Add panko and stir again.
Gently mix in salmon. 

3. Divide mixture into 6 equal portions and
shape each into a ball, then pat into burgers,
about 3 inches in diameter and 1 inch thick.

4. In a cast-iron or heavy-bottomed skillet, heat
oil over high heat. When the pan is hot, reduce
heat to medium. Add a few patties, making
sure not to overcrowd the pan.

5. Cook 2–3 minutes, until golden brown.
Gently flip with a spatula and cook an additional 2–3 minutes. Transfer to a plate lined with a
paper towel.

6. Prepare the sauce: In a small bowl, whisk
together the yogurt/mayonnaise/sour cream,
chives, Worcestershire sauce, lemon zest,
and lemon juice.

7. Serve burgers on toasted buns with prepared
sauce and a green salad, coleslaw, pickles, and/or baked fries.

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