Ingredients Jump to Instructions ↓

  1. 2 pounds fresh salmon, skin removed

  2. 2 egg whites

  3. 1 tablespoon Dijon mustard

  4. 1/2 cup fresh bread crumbs (1 slice white bread, ground in a food processor)

  5. 1/2 teaspoon kosher salt

  6. 2 tablespoons fresh dill, chopped

  7. 2 tablespoons olive oil (if cooking on a stovetop)

  8. 4 brioche buns, toasted

  9. Tangy Coleslaw

Instructions Jump to Ingredients ↑

  1. Mince all the salmon, then place half in a large sealable plastic bag and use a flat-surfaced meat pounder or a rolling pin to mash it. Place all the salmon in a large bowl and combine with the egg whites, mustard, bread crumbs, salt, and dill. Form 4 patties, each 3/4 inch thick. Place on a medium-hot grill and cook 4 to 5 minutes per side. (To cook on a stovetop, heat the olive oil in a grill pan over medium heat and cook the patties 5 minutes per side.) Top with Tangy Coleslaw, if desired, and serve on the brioche buns.


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