Salmon burgers from The Make-Ahead Cook: 8 Smart Strategies for Dinner Tonight: More Than 150 Kitchen-Tested Recipes You Can Prepare on Your Schedule by America's Test Kitchen Editors

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Notes about this recipe

  • mharriman on October 04, 2017

    Another great recipe from this cookbook. The shallot/ Dijion mustard/ fresh parsley add the right amount of zing to the salmon. I used two six ounce (thawed, skinned from frozen) wild coho filets for my husband and me, and these made three patties- two for him, one for me. Worked well. Lemon juice adds just the right amount of added flavor and "sauce." Served with roasted red potatoes, cole slaw, and steamed asparagus.

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