Ingredients
- 1/2 cup mayonnaise
- 1 lemon, whole
- 2 tablespoons chopped fresh dill
- 1/8 teaspoon cayenne pepper
- 1 1/2 teaspoons kosher salt (divided)
- 1 teaspoon black pepper, divided
- 2 teaspoons chopped fresh parsley
- Vidalia onion (1/2 medium onion, diced)
- 2 large eggs
- 1/2 cup panko bread crumbs
- 2 cans (13 ounces) pink salmon (each can 6.5 ounce, boneless, drained well)
- 2 tablespoons oil (vegetable)
- 4 (184 grams) bread buns (hamburger buns)
How to Make
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Step 1: First, wash and zest the lemon. Set the zest aside for the salmon patty mixture. You will need to then juice one half of the lemon for the dill mayonnaise. In a small bowl, mix together the mayonnaise, lemon juice, dill, cayenne, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Set aside.
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Step 2: Preheat the oven to 400°F. In a mixing bowl, combine the parsley, eggs, onions, panko, salt and pepper, the reserved lemon zest, and 4 tablespoons of the dill mayonnaise you made in the first step. Add in the salmon and mix together well. Make 4 patties with this mixture.
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Step 3: In a large ovenproof skillet, heat the vegetable oil over medium heat. Cook the patties until they are browned, flip carefully, and brown the other side. Place in the oven for 3 to 4 minutes.
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Step 4: Place the cooked patties on the buns with dill mayo and enjoy!
Tips & Variations
- Ovenproof pan
We hope you enjoy this recipe!
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