- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Servings: 2-4
- 12 ounces wild Alaska salmon, brought to room temperature
- 2 large eggs
- 1/4 cup rice crumbs
- 1/2 lemon
- 1 teaspoon garlic, minced
- 1 heaping tablespoon fresh dill
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil, for brushing the salmon before baking
Step 1 Bake the salmon
Preheat oven to 450F. Blot the salmon dry on all sides with paper towels. Then place the salmon skin-side down on a foil-covered baking sheet (or in an oven-proof, nonstick skillet, such as a cast-iron pan). If the ends of the salmon filets are really thin, just fold them under a bit for even cooking. Brush with oil. Bake until the internal temperature of the salmon reaches 140F, about 4-6 minutes per half-inch of thickness. You can also test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily.
Step 2 Create salmon burger patties
Turn down oven to 400F. Discard salmon skin, flake salmon with forks, remove any bones and place flaked Alaska salmon in a large bowl. Combine all of the salmon burger ingredients and mix well. Form into 6-8 patties. Handle with caution as patties easily fall apart until they are baked.
Step 3 Bake patties and serve
Place your patties on the prepared sheet and spray tops with more cooking spray. Bake for 8 minutes. Remove from oven, flip, and bake for an additional 8 or so minutes. Serve immediately or store in an airtight container for no more than 2 days.
*Fresh salmon is best, but it can be substituted with leftover cooked salmon or 10-12 ounces of well-drained canned salmon. If the mixture is too moist to hold the patty shape, add more rice crumbs.