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1/1 Photo of Jammin Salmon Burgers With Dill Mayo
I got this recipe from the food network - I watched Aaron McCargo Jr. make them and they looked and sounded so great I had to make them. Easy to do and I fixed as written except I did not have grapeseed oil so I used olive oil and eliminated the buns (strictly personal taste). I did not add any salt to either part of the recipe, and I thought they tasted great, but again that is my personal taste. We had a get together and there are some picky eaters (who would not eat fish if there was a gun to their heads) so I made a second batch where I substituted canned chicken breast and used lime zest (have one lemon hater too) and they turned out great too. I served both the salmon and chicken version with Merlotïs Green Beans with Cherry Tomatoes (Green Beans with Cherry Tomatoes) and lazyme Roasted New Potatoes with Red Onions (Roasted New Potatoes With Red Onions) it was an awesome meal with no leftovers. The dill mayo is fantastic and can be used just about any place you would use mayo.
Units: US | Metric
Serving Size: 1 (215 g)
Servings Per Recipe: 4