Get some salmon spoon-meat and prepare these very simple but gorgeous burgers!

Serves 4


  • 1 lb of salmon trim (spoon meat is perfect for this recipe, alternative: cut salmon into 1-inch pieces)
  • 1½ slices hearty white sandwich bread, torn into 1-inch pieces
  • 1 shallot, minced
  • 3 tablespoons mayonnaise
  • 2 tablespoons fresh parsley, minced
  • 2 teaspoons Dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon olive oil
  • lemon wedges


  1. Pulse bread in a food processor to coarse crumbs, about 4 pulses; transfer to a large bowl.
  2. Working in 3 batches, pulse salmon in now-empty processor until coarsely chopped into 1/4-inch pieces, about 2 pulses, transferring each batch to bowl with bread crumbs.
  3. Gently mix until thoroughly combined.
  4. Whisk shallot, mayonnaise, parsley, mustard, salt, and pepper together in a separate bowl, then gently fold into the salmon mixture until just combined.
  5. Divide mixture into 4 equal portions.
  6. Form each into a loose ball, then pat lightly into 1-inch-thick burger; place on a large plate.
  7. Cover and refrigerate burgers for at least 1 hour or up to 24 hours.

To Finish And Serve: 

  1. Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering.
  2. Gently lay burgers in the skillet and cook until crisp and well browned on the first side (4 to 5 minutes)
  3. Gently flip burgers and continue to cook until golden brown on second side and burgers register 125 to 130 degrees (about 4 minutes).
  4. Serve with lemon wedges.

Recipe adapted from Food Republic