Lemon Pepper Salmon Burgers with Sesame-Miso Dressing

Gluten & Dairy Free as well as Grain Free & Soy Free Variations

Yesterday I made this dish for my mama for Mother's Day and I was reminded just how lovely this meal is, so I wanted to share it with each of you as well. 

This recipe is one of my favorites because it uses the Cook Once, Eat Twice approach - it will ensure you get two healthy meals while only putting forth the time and effort of cooking one meal. These burgers start with our basic Lemon Pepper Salmon Recipe linked below. This is a oven baked salmon that packs a flavorful punch and comes together in only 10-15 minutes of hands on time. I recommend doubling this recipe when you make it. You can eat it the first night as a regular salmon filet with a nice side or steamed or roasted veggies. The recipe also contains a Horseradish-Chive Sauce you can have on the side for some extra fancy in your meal. 

Then take your leftover salmon, break it apart into small pieces while it's still slightly warm and toss it in a airtight container in the fridge for up to 3 days--whenever you are ready to make your Lemon Pepper Salmon Burgers. Alternatively you could freeze the cooked, flaked salmon in freezer safe container for up to 3 months, and then defrost completely in the refrigerator before making the burgers. 

These burgers are rich and juicy on the inside but have a nice crunchy outer layer you will love to bite into! If you've already pre-cooked your salmon, then these burgers come together in under 30 minutes the night of your meal. I've also added a Miso-Sesame Dressing to smear on top of the burger for a nice accompanying taste. All you have to do is pile on lots of crisp lettuce and whatever additional garnishes sound delicious to you and enjoy! If you are following a low carb diet, do what I do and wrap your burger in a butter lettuce wrap instead...I promise it is just as wonderful!

Lemon Pepper Salmon Burgers with Sesame-Miso Dressing or Sesame Ginger Dressing
(PRINT RECIPE) (PRINT ANTI-INFLAMMATORY - GRAIN & SOY FREE)
Serves 4-6

Ingredients:
For the Salmon Cakes:
1 recipe lemon pepper salmon cooked* (PRINT LEMON PEPPER SALMON RECIPE)
3 green onions, thinly sliced
2/3 cup to 1 1/3 cup panko; more as needed (can substitute gluten free breadcrumbs or almond meal)
1-3 tablespoons mayo
1 large egg, beaten
1 tablespoon soy sauce, gluten free soy sauce, or coconut aminos
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons grapeseed oil

Burger Fixings  - avocado, buns/gluten free buns, romaine or other greens

For the Sesame-Miso Dressing:
1 2-in piece fresh ginger, peeled and grated
4 tablespoons white miso
2 tablespoons rice vinegar
1 ½ tablespoons sesame oil
1 tablespoon honey or agave

For the Sesame-Ginger Dressing (Soy Free):

1 2-in piece fresh ginger, peeled and grated
1 tablespoon sesame seeds
1 ½ tablespoons rice vinegar
1 ½ tablespoons sesame oil
1 ½ tablespoons olive oil
2 teaspoons honey or agave

Directions:

1. To make the dressing: Squeeze the grated ginger with your fingertips over a small bowl to yield 2 teaspoons ginger juice (discard pulp). Add miso, vinegar, sesame oil, and sugar and whisk together until sugar dissolves. Add more oil slowly to get to a thick dressing like consistency. Refrigerate until ready to serve. You can make this dressing 1 day in advance as well. 
2. To make the burgers, remove skin from the lemon pepper salmon and chop into rough ¼ in pieces. 
3. Combine salmon, scallions, 2/3 cup panko or almond meal, egg, soy sauce or coconut aminos, salt and pepper in a large bowl and stir until mixture is evenly moistened. Add more panko or almond meal or mayo as needed to get to desired consistency so they stay together but are not too moist. 
4. Heat oil in a large fry pan over medium-high heat until the oil is shimmering hot. 
5. Cook prepared patties in hot oil for 8-10 minutes total, flipping to get both sides a golden brown color. 
6. Serve burgers with prepared sesame-miso dressing and burger fixings!

TIME SAVING TIPS:
*This recipe calls for you to make the Lemon Pepper Salmon Recipe (PRINT RECIPE) first before assembling the salmon burgers. I recommend making a double or even triple batch of this recipe (depending on the size of your family). Your first meal can be the night you make the salmon - Broiled Lemon Pepper Salmon and steamed green vegetables of choice for a quick, easy meal.  

Then save the leftovers in an airtight container in the fridge for up to 3 days to make your burgers for another meal(s). You can also make the recipe the same night and immediately use it for the salmon burger recipe or place pre-made salmon burger patties between parchment and into an airtight container in the fridge. Your second meal comes together quickly by frying up the burger patties on your stove-top, tossing them into a lettuce wrap or bun and adding some green vegetables of choice on the side. 


One batch of salmon will make 4-6 burgers, so if you've tripled the recipe, you can use cooked salmon burger patties over mixed salad greens for an easy lunch as a third meal from this recipe. Or place uncooked patties between parchment and into a freezer safe container. Freeze for up to 3 months. Defrost in the fridge the night prior to your meal. These will fry up beautifully again and you will have a fourth meal from this one recipe! Love that!!

Please let me know what you think after you've tried the recipe. Feel free to also share creative ways you found to use these salmon patties!

Happy Eating!
~Billie