Ingredients
Scale
2 5-oz cans of wild-caught salmon (boneless, skinless)
1/2 cup panko bread crumbs (or homemade)
2 eggs
2 tbsp red onion, diced very small
2 tsp dijon mustard
1 tbsp fresh lemon juice
1/2 tsp lemon zest
3 tbsp chopped fresh basil
1 clove garlic, minced
1/2 tsp sea salt
pinch ground black pepper or cayenne (optional)
oil for cooking
To serve:
Buns or lettuce wrap
Avocado, tomato, arugula or greens
Basil aioli
Instructions
1. Combine all ingredients in a large bowl. Form into one large ball and divide into four. Carefully form into four patties.
2. Place patties on a parchment-lined baking sheet and place in fridge for 20-30 minutes to let set.
3. Pan-sear or grill on a well-oiled pan or sprayed grill, 4-5 minutes per side, or bake at 375 for 12-15 minutes.