This recipe is so simple that it’s almost not a recipe. Except that you combine ingredients and turn on the stove – so I believe that makes it a recipe.
I typically cook these up on a work night when there’s not much in the fridge and I am hungry and too lazy to go to Whole Foods and Matt is out so I can’t ask him to make the trip. (Matt is incredibly gracious about zipping to the grocery store whether it’s late at night, early in the morning or he already been twice that day. I, on the other hand, practically refuse to leave the building once I am home in the evening. If it weren’t for him, I might eat Lazy Salmon Burgers three nights in a row.)
The version below is more complicated than I typically make. Honestly, I usually just add one egg to a can of salmon and fry it up. But this version requires only one minute more effort and the results are three minutes more tasty.
I usually whip up a batch of super simple tahini sauce to go with it. I have posted the recipe below. You could also top with paleo mayo or a yogurt sauce.
These salmon burgers make decent leftovers as well. Just be aware that reheating them in the microwave could make you unpopular at work. So I heard.
Lazy Salmon Burger and Tahini Sauce
To make burgers –
Canned boneless, skinless salmon, 12 oz
Egg, 2
Green onion, 2, chopped
Garlic powder, a dash or two
Salt and pepper to taste
Coconut oil, for frying
- Mix together canned salmon, eggs, green onion and spices.
- Use your hands to form into four patties.
- Put coconut oil in the pan over low to medium heat.
- Once oil is warm, place patties in oil.
- Cover and cook 5 minutes on each side. Don’t mess with them while they are cooking, except to flip. Just let them cook in peace.
- Remove and serve
To make tahini sauce –
Tahini, 2 tablespoons
Olive oil, 2 tablespoons
Rice wine vinegar, 1 tablespoon
Garlic powder, ¼ – ½ teaspoon
Salt, ¼ teaspoon
- Whisk together all ingredients.
- That’s it!
Wild caught canned salmon, boneless, skinless and a great paleo staple