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!
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
- Preheat oven to 375 degrees.
- Combine all ingredients in a medium sized bowl, using a fork to break up the canned salmon.
- Form into patties and placed on a greased/oiled baking pan.
- Baked at 375 degrees for 20 minutes or until slightly browned on top.
- Turn patties over and baked for additional 10 minutes or until they are browned on both sides.
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