Dinner
Salmon Burgers
Golden pan-seared salmon patties deliver tender bites laced with everything bagel seasoning, briny capers, and bright lemon, all tucked into chewy rye with a cool, tangy labneh spread. Each mouthful balances smoky savor, fresh herbs, and crisp edges.
- Total
- 19 min
- Prep
- 15 min
- Cook
- 4 min
- Serves
- 4
Nutrition per Serving
- Calories
- 464
- Protein
- 28g
- Carbs
- 35g
- Fat
- 20g
- Fiber
- 5g
- Sugar
- 3g
- Sodium
- 704mg
Ingredients
- 2 (7.5 ounce) cans no-salt-added boneless, skinless wild pink salmon, drained
- 1 cup panko breadcrumbs, preferably whole-wheat
- 1/4 cup chopped fresh flat-leaf parsley
- 3 tbsp mayonnaise
- 1 large egg, lightly beaten
- 2 tbsp capers, rinsed and chopped
- 2 tsp everything bagel seasoning
- 1/8 tsp salt
- 1/3 cup finely chopped scallions, divided
- 2 tsp grated lemon zest, divided
- 1 tbsp extra-virgin olive oil
- 1/2 cup labneh (see Tip)
- 4 slices rye or pumpernickel bread, halved lengthwise
- 4 slices beefsteak tomato
- 4 slices red onion
Instructions
- Flake salmon into large pieces in a medium bowl. Add panko, parsley, mayonnaise, egg, capers, everything bagel seasoning, salt, 3 tablespoons scallions and 1 1/2 teaspoons lemon zest; stir to fully combine. Using your hands, shape the mixture into 4 patties (3 1/2-by-3/4-inch). Cover and refrigerate for 10 minutes.
- Heat oil in a large nonstick skillet over medium-high heat. Add the patties; cook until browned on both sides, about 2 minutes per side. Transfer to a plate.
- Combine labneh, the remaining scallions (about 2 tablespoons) and the remaining 1/2 teaspoon lemon zest in a small bowl. Spread 1 tablespoon labneh mixture over 1 side of each bread piece. Place 1 burger on each of 4 bread pieces. Top with tomato and onion. Top with the remaining bread pieces, labneh-side down.