- 12 oz Wild Alaska Salmon Cooked and flaked
- 2 Large Eggs
- 1/4 Cup Rice Crumbs
- 1/2 Lemon
- 1 Tsp Garlic, minced
- 1 Tbsp Fresh Dill Heaping tbsp!
- 2 Tsp Dijon Mustard
- 1/4 Tsp Salt
- 1/4 Tsp Pepper
- 1 Tbsp olive oil For brushing the salmon before baking
- Preheat your oven to 400F.
- Discard skin, flake salmon with forks, remove any bones and add flaked Alaska salmon into a large bowl. Combine all of the salmon burger ingredients in a large bowl and mix well.
- Form into 6-8 patties. Handle with caution as patties easily fall apart until they are cooked.
- Prepare your baking pan by lining with foil or parchment paper and spraying with cooking spray. Place your patties on the prepared sheet and spray tops with more cooking spray.
- Bake for 8 minutes, take the burgers out, flip and bake for ~8 additional minutes.
- Serve immediately or store in an airtight container for no more than 2 days.
How To Prepare Salmon for Patties
- Preheat oven to 450F.
- Bring the salmon to room temperature. Let your salmon filets rest out on the counter for 15-30 minutes, until they have (at least mostly) come to room temperature. This will help with even cooking.
- Blot the salmon dry on all sides with paper towels. Then place the salmon skin-side-down on a foil-covered baking sheet (or in an oven-proof, non-stick skillet, such as a cast-iron pan). If the ends of the salmon filets are really thin, just fold them under a bit for even cooking. Brush on all sides (except the bottom) with oil.
- Bake at 450°F until the internal temperature of the salmon reaches 140°F*, about 4-6 minutes per half-inch of thickness. You can also test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily.
- *Note: Fresh salmon is best, but it can be substituted with leftover cooked salmon or 10-12oz of well-drained canned salmon. If the mixture is too moist to hold the patty shape, add more rice crumbs.)
Recipe credit: Elizabeth Yontz of Hello Spoonful