- 2 pounds salmon, diced
- 3/4 cup bread crumbs
- 2 tablespoons Dijon mustard
- 1/2 cup green onions, chopped
- 2 egg whites
- 2 teaspoons lemon juice
- 2 tablespoons canola oil
In a bowl, add salmon, green onion, and break crumbs. Mix gently until well combined.
In a separate bowl, combine egg whites, lemon, Dijon mustard. Stir. Pour over salmon mixture and toss gently until mixture is moistened.
Put skilled on medium heat and swirl with canola oil.
Form salmon mixture into 4-6 equal-sized patties, packing firmly.
Cook until golden, about 4 minutes. Flip and repeat until burgers are cooked through, about 3-4 more minutes depending on thickness. Be careful not to dry out.
Each 1/3 cup patty contains 267 calories, 4 grams fat, 367 mg/sodium