A thick and juicy burger, packed with protein and not fat? Sold. These salmon burgers are not only crazy good, but they're actually pretty good for you.
Using a sharp Chef’s knife, remove the skin from the salmon.HINT - you may be able to ask your butcher or grocer’s meat counter to do this for you.
Cut skinned salmon into chunks and place into a food processor. Add Old Bay, onion powder, garlic salt, and onion. Process until no large chunks remain and salmon is ground.
Move the contents of the food processor to a bowl and add Greek yogurt, parsley, and bread crumbs.
Using gloved hands, turn to combine mixture well, then form into 4 patties.
Heat olive oil in a large heavy bottomed skillet over medium-high until shimmering.
Add salmon patties to the pan and cook for 4 minutes per side.
Notes
We usually use center cut salmon for our recipes, however since this fish will be ground up you can use any cut, as long as the fish is raw.
If you don't have a food processor you can dice the salmon really small then mix it well in a bowl until it is ground.
Store leftover salmon burger patties in an air-tight container, toppings stored separately, for up to 2 days. Reheat in a skillet over medium-low heat until warmed through.
You can freeze salmon burger patties both cooked and uncooked. For uncooked patties, lay them flat on a baking sheet lined with parchment paper and flash freeze until solid. Transfer the frozen uncooked patties to a large ziptop bag with parchment paper between each patty. Cooked patties can be stored in either an air-tight container or large ziptop bag. Freeze for up to 3 months. Thaw overnight in the refrigerator.
You can prepare and shape the salmon patties a day in advance and store them, covered, in the refrigerator until you are ready to cook them.