Seafood in the Midwest: Salmon Burgers

As you can imagine, seafood is a bit hard to come by out here in the good ol’ midwest. Most every fish I find is frozen or canned, and finding anything wild caught provides a challenge. There have been a few occasions where I’ve turned to the frozen varieties, and they will suffice when I’m really desperate for a fish fix, but in general, our seafood consumption has drastically dropped since moving here.

I did happen to find that Sam’s Club carries canned wild caught pink salmon. So of course I bought two four packs to try out. I have been looking for a good source of protein to have as my lunch, and these babies pack 91 grams per can!
However, after a few weeks of making my office mates suffer through my fishy smelling lunch of salmon salad (although it was delicious!), I tried to think of another way to use my salmon so it wouldn’t stink up the office.
*Please ignore the “well-used” baking pan.

Here enters the salmon burgers…patties…whatever you want to call them 🙂

These are great over salad, roasted veggies, in a bun, anyway you like them!
   Salmon Burgers

   by Lauren Jamison
    Keywords: bake entree
Ingredients (6 Burgers)
  • 2 14.5 oz cans Wild Caught Salmon
  • 1/4 c mayonaise
  • 1 T Country Style Dijon Mustard (course grain)
  • 1/4 Red Onion, finely diced
  • 2 T Capers, chopped
  • 2 Eggs
  • Salt
  • Pepper
  1. Preheat oven to 375 degrees.
  2. Combine all ingredients in a medium sized bowl, using a fork to break up the canned salmon.
  3. Form into patties and placed on a greased/oiled baking pan.
  4. Baked at 375 degrees for 20 minutes or until slightly browned on top.
  5. Turn patties over and baked for additional 10 minutes or until they are browned on both sides.
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