Citric Acid Free Cajun Salmon Burgers with Peppery Spice
Total time45 min
Prep time20 min
Cook time10 min
4.6(28)
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb skinless salmon fillet, cut into 1-inch chunks
- ⅓ cup panko breadcrumbs
- 1 large egg, lightly beaten
- 2 tbsp mayonnaise
- 2 tsp dijon mustard
- 2 scallions, thinly sliced (green parts only)
For the Cajun spice blend
- 1 ½ tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp coarsely ground black pepper
- ½ tsp cayenne pepper
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp kosher salt
For cooking
- 2 tbsp olive oil
For the remoulade
- ⅓ cup mayonnaise
- 1 tbsp dijon mustard
- 1 tbsp hot sauce
- 1 tsp lemon juice
- ¼ tsp smoked paprika
For serving
- 4 burger buns, toasted
- 4 leaves romaine or green leaf lettuce
- 4 slices tomato (optional)
Instructions
- 1
In a small bowl, stir together the smoked paprika, garlic powder, onion powder, black pepper, cayenne, oregano, thyme, and kosher salt until evenly combined. Set aside.
- 2
In a separate small bowl, whisk together the 1/3 cup mayonnaise, 1 tbsp Dijon mustard, hot sauce, lemon juice, and 1/4 tsp smoked paprika until smooth. Refrigerate the remoulade until ready to serve.
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