Ingredients

The following ingredients have 4 Servings
  • 4 (4-ounces each) pink salmon fillets, skin removed, coarsely chopped (If salmon is wet, please pat dry with paper towels)
  • 1 cup panko crumbs
  • 1 small yellow onion (, chopped)
  • 1 tablespoon dijon mustard
  • 1 tablespoon lemon juice
  • 1/8 teaspoon chili powder
  • 1 tablespoon chopped fresh parsley
  • salt and fresh ground pepper (, to taste)
  • 4 pineapple rings
  • 1/3- cup low sodium teriyaki sauce
  • lettuce greens
  • red onion rings
  • pretzel buns (, toasted)
  • 1 cup nonfat plain yogurt
  • 1 to 2 teaspoons sriracha
  • 1 garlic clove (, minced)
  • 1 tablespoon lemon juice
  • salt and fresh ground pepper (, to taste)

Instruction

  • In the bowl of a food processor, combine salmon, panko crumbs, onions, mustard, lemon juice, chili powder, parsley, salt and pepper; process until mixture is smooth and combined.
  • Divide mixture evenly into 4 patties.
  • Heat an outdoor grill to medium high; about 375F.
  • When the grill is ready, rub the grates with vegetable oil. (I dip paper towels in vegetable oil and rub across the grate)
  • Transfer salmon burgers to the grill, close the grill, and cook for 4 minutes.
  • Flip the burgers and brush with teriyaki sauce.
  • Close the grill, and cook until the patties are just cooked, about 4 minutes.
  • Flip again and brush with teriyaki sauce; continue to cook for 1 minute longer.