Why not have salmon burgers tonight for dinner? Prep time is minimal and you may even have all the ingredients you need for this healthy recipe in your pantry. I did!
3 cans of wild caught Alaskan Salmon, drained
4 diced green onions
1 1/2 cups of Panko bread crumbs
1 Tbsp dried dill
1/2 tsp ground ginger
a few shakes of red pepper flakes
1 tsp fresh ground pepper
a pinch of sea salt
about 1/4 cup Kelapo Coconut Oil
3 Tbsp of fresh squeezed lemon juice
Shredded green and purple cabbage
In a large mixing bowl, add salmon, eggs, green onions, dill, ginger, red pepper flakes (try fresh red peppers if you’d like), panko, black pepper, and salt and mix well. We are using canned or bagged salmon that is already cooked. You can also use fresh, wild caught salmon. Make sure that the fresh salmon is skinless and boneless. Then chop finely and add it to the other ingredients. Form into patties. In a large skillet heat the coconut oil over medium to medium high heat – make sure there is more than enough to cover the bottom of the pan. You’ll know the coconut oil is hot enough for cooking when it crackles after flicking some water into the pan – but do not get the oil so hot that it smokes. Fry each patty 3 minutes on each side. IMPORTANT – do not mess with the patties once they are in the pan. Let them go for the full 3 minutes before you touch them or flip them or they will stick or fall apart. If using the canned salmon, the burgers can fall apart easier, so try adding a little coconut oil to the mixture to help the patties stay together. Serve the patties on toasted buns topped with lemon juice, shredded cabbage or on a fresh salad.