Light and Zippy Salmon Burger Bowl Recipe
Prep Time:
20 minutes
Cook Time:
16 minutes
Servings:
4 Servings
Ingredients
  • ¼ cup + 2 tablespoons olive oil, divided
  • 3 tablespoons lemon juice
  • ¼ cup Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 ¼ teaspoon salt, divided
  • 2 cups cubed baguette or ciabatta, cut into bite sized pieces
  • ¾ teaspoon Old Bay seasoning
  • 1 pound salmon, cooked and cooled
  • 2 eggs, beaten
  • ½ cup panko breadcrumbs
  • 2 tablespoons chopped fresh parsley
  • 1 (12-ounce) bag coleslaw mix
  • ½ cup shaved Parmesan
Directions
  1. Preheat the oven to 400 F.
  2. In a medium bowl, whisk together ¼ cup olive oil, lemon juice, Greek yogurt, Dijon, honey, and ¼ teaspoon salt. Set aside.
  3. In another bowl, toss the cubed baguette with 1 tablespoon olive oil and the Old Bay seasoning.
  4. Transfer the baguette cubes to a sheet pan, and bake for 10 to 12 minutes, or until crisp.
  5. In a large bowl, gently flake the salmon.
  6. Add the eggs, breadcrumbs, parsley, and 1 teaspoon salt. Mix gently to combine.
  7. Divide the mixture into 4 portions and form into patties, about 1-inch thick.
  8. Pour 1 tablespoon olive oil into a large skillet over medium heat.
  9. Add the salmon patties and cook until golden brown on the bottom, about 3 to 4 minutes.
  10. Flip and continue cooking until cooked through and golden brown, about 3 to 4 additional minutes. Remove to a paper towel-lined plate and keep warm.
  11. Divide the coleslaw mix between 4 bowls.
  12. Top each bowl with a salmon patty, and divide the croutons and shaved Parmesan between the bowls.
  13. Drizzle with the lemon vinaigrette and serve.