Salmon is one of my favorite fish I think because it’s so versatile. I have made Crab-Stuffed Salmon Pinwheels with a Garlic Cream Sauce, Maple Balsamic Salmon with Pear and Pecans, Bacon-Wrapped Mini Salmon Cakes with Asparagus appetizer, and Seafood Cakes in Coconut Oil. It works with sweet flavors and it’s hearty enough to stand up as a meat in this burger.
I used a baked potato in this recipe because I needed a strong binder with a palette plain enough to let the salmon and dill flavors shine through. I know a lot of my “paleo” and diabetic readers don’t eat white potatoes and though I rarely do myself, if I’m going to have a small amount of carbs I’d rather it come from a real food, rather than a cracker or chip (Actually I’d eat myself stupid if left to my own devices with chips even though I know I’m not SUPPOSED to).
I baked these on parchment paper, flipping them over halfway through to ensure equal browning. I served them with my homemade tzatziki. These were great just on a plate, but you could serve them as an actual burger in a lettuce wrap.
Recipe: Potato Salmon Dill Burgers
- 5-6 salmon fillets, cooked
- 1 med-lg baked potato, cooked
- 2 tsp dijon mustard
- 1/2-1 tsp. Old Bay seasoning
- 2 tsp. fresh dill
- 1 tbsp mayo
- 1 egg, beaten
- For ease of cooking, cut the raw fish into small cubes and cook in a saucepan with some olive oil.
- Let cool, then break up with a fork in large bowl.
- Bake a potato as you normally would, peel, and break up with a fork and add to fish.
- Add remaining ingredients, mix thoroughly.
- Form into patties and place on parchment paper.
- Bake at 350 for 15 minutes, flip, then cook 15 minutes more for a total cook time of 30 minutes.