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I was always afraid to reuse salmon. I thought it would taste gross. But when I was playing around with recipes for this column, I was surprised at how delicious these burgers actually were. So good, in fact, that I went and made them as a regular supper. Fresh.
Yield: 5 large or 8 medium burgers
5 pieces salmon
salt
pepper
2 teaspoons Gefen Sesame Seeds, toasted
2 teaspoons oil
1 teaspoon Glicks Soy Sauce
2 eggs
1/2 cup Gefen Bread Crumbs (or can be made from leftover challah)
Place the salmon in a pan lined with parchment paper and drizzle spices, oil, and soy sauce over it. Bake uncovered at 400 degrees Fahrenheit for 25 minutes, and let cool. (Or use leftover salmon from another meal.)
In a bowl, mix the salmon together with the eggs and breadcrumbs, and shape into burgers. Place on a well-oiled, lined cookie sheet. Bake at 400 degrees Fahrenheit for a half hour, flipping halfway through.
Serve on buns with diced avocado and red onion.
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Also want to know what if canned salmon can be used, and if yes, how much?
Yes, please see the comment below!
Would it be possible to switch fresh salmon for canned? And if so what would you change in the ingredients? Thanks in advance! Trying to figure out dinners when I need to get it done during my baby’s nap and can’t go shopping!
Faigy says canned salmon can be used. She suggests using three cans, but strongly reccomends you use a higher quality canned salmon- one that is boneless and skinless. She’s tested this recipe with both and it really makes a difference using a better salmon. You can add the same spices to the canned salmon and mix. Just omit the oil.