2 teaspoons freshly chopped parsley leaves
1/2 Vidalia onion, diced
1/2 cup panko bread crumbs
1/2 teaspoon cracked black pepper
1 teaspoon kosher salt
1 lemon, zested
4 tablespoons Lemon Honey Mustard, recipe follows
2 (6-1/2-ounce) cans Alaska skinless and boneless pink salmon, drained well
2 tablespoons canola oil
Preheat oven to 400 degrees F.
In medium bowl, combine, parsley, onions, eggs, panko, black pepper, salt, lemon zest and lemon honey mustard together. Add drained salmon and mix well together. Make 4 patties and set aside.
In a large skillet on medium, heat 2 tablespoons of oil. Place burgers in skillet. Cook over medium heat until browned. Turn and brown other side. Place in oven for 3 to 4 minutes. Serve with additional honey mustard sauce on top.
1/4 cup Dijon mustard
1 heaping tablespoon honey
1 tablespoon fresh orange juice
1/2 teaspoon lemon zest
1 teaspoon fresh lemon juice
Salt and freshly ground black pepper
Whisk together in a small bowl the mustard, honey, orange juice, lemon zest, lemon juice and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld.