Ingredients

• 1 pound keta salmon, skin and pin bones removed Available in Our Seafood Subscription Box

• ½ teaspoon onion powder

• ½ teaspoon garlic powder

• ¼ cup sun-dried tomatoes, drained and finely chopped

• 3 tablespoons pesto, preferably dairy- and nut-free)

• 1 tablespoon chopped fresh parsley leaves

• Salt and freshly ground pepper

• 1 tablespoon neutral oil, such as canola or grapeseed

Directions

Make the Salmon Mixture

Cut the salmon into 1-inch pieces and freeze in a single layer until partly frozen, about 20 minutes.

Transfer the salmon, onion powder, and garlic powder to the bowl of a food processor and pulse until coarsely chopped. Add the sundried tomatoes, pesto, parsley, ½ teaspoon salt, and a few grinds of pepper. Pulse just to combine.

Form the Burgers

Cut four 5-inch squares of parchment paper and arrange them on a baking sheet. Divide the salmon mixture into four equal portions, then shape into four patties, each about ½-inch thick. (If not using right away, freeze until solid, then transfer to an airtight container to freeze until ready to cook.)

Cook and Serve

In a large nonstick or cast-iron skillet, heat the 1 tablespoon oil over medium-high heat until shimmering. Add the patties (don’t overcrowd the pan) and cook, turning once, until browned on both sides and cooked through, 6 to 8 minutes for fresh or 10 to 12 minutes for frozen. Serve with the toppings of your choice.

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Pro Tips

Change It Up

For Fire-Roasted Veggie Salmon Burger, omit the sun-dried tomatoes and pesto. To the coarsely chopped salmon mixture in the food processor, add ¼ cup chopped roasted red bell peppers, 2 tablespoons chopped roasted onion, and 2 tablespoons fire-roasted corn along with the parsley, salt, and pepper.

Lighten It Up

With no binders or fillers, these protein-packed burgers are dairy-free and gluten-free.