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Salmon Burger with Baby Spinach

  • Servings: 1
Salmon Burger with Baby Spinach

Source: Everyday Food, July/August 2011


  • 2 hamburger buns
  • 1 can (7.5 ounces) salmon, drained and flaked
  • 1/2 celery stalk, finely chopped (2 tablespoons)
  • 1/2 shallot, finely chopped (1 tablespoon)
  • 1 tablespoon mayonnaise, plus more for serving
  • Coarse salt and ground pepper
  • 2 teaspoons extra-virgin olive oil
  • Baby spinach, for serving


  1. In a food processor, pulse 1 bun until fine crumbs form (you should have about 1/4 cup). Transfer breadcrumbs to a large bowl and add salmon, celery, shallot, and mayonnaise. Season with salt and pepper; mix well to combine. Form into a 3/4-inch-thick patty, transfer to a plate, and refrigerate 10 minutes.

  2. In a medium nonstick skillet, heat oil over medium. Add patty and cook, flipping once, until browned and heated through, about 8 minutes.

  3. Meanwhile, split and toast remaining bun. Serve burger on bun with mayonnaise and spinach.

Cook's Note

For a flavorful spread, mix some mayonnaise with chopped fresh tarragon or minced shallot.

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