These bright, seafood burgers are well served on whole wheat or rye buns with fresh cilantro sprinkled over them and dressed with a dollop of dijon mustard. Also, try with fresh basil leaves chopped to go into the burger or leave them whole and serve them on the burger in place of the cilantro!

Teriyaki Salmon Burgers

5 hamburger buns
1 salmon fillet (1 lb.), skin and bone removed
2 tbl. lemon juice
2 tbl. lime juice
2 tbl. teriyaki sauce
2 medium green onions, chopped
1 large stalk celery, chopped
1 teaspoon thyme
1 teaspoon rosemary
1-1/2 teaspoon grated, peeled gingerroot

Coarsely grate 1 hamburger bun to make bread crumbs. Measure 1/3 cup bread crumbs and set aside. Reserve remaining crumbs to coat patties.

Remove any bones from salmon. Finely chop salmon, place in medium-size bowl, and add teriyaki sauce, green onions, celery, thyme, rosemary, gingerroot. Blend in food processor until large pieces are gone. Add 1/3 cup bread crumbs.

On waxed paper, shape salmon mixture into four 3-inch patties. Coat with reserved bread crumbs. In a nonstick 10-inch skillet, cook patties 10 minutes over medium heat, turning once, until golden and cooked through. Serve patties on hamburger buns.

If fresh salmon is not an option, substitute with on 15.5 ounce can of red sockeye salmon. Remove all bone from canned salmon. Add 1 medium beaten egg white into the mixture to maintain the patties' density and firmness.

Other variations include adding chopped dill weed, chopped tomato or chopped dill pickle to the base mixture before blending. Rather than adding lemon and lime juices try adding instead 1 tablespoon of lemon rind.

Here's a great salmon croquette recipe that you can bake rather than fry!

BAKED SALMON CROQUETTE

1 can salmon, drained
1/2 cup breadcrumbs or corn flakes, crushed
1 tsp. lemon juice
1/2 tsp. salt
1 med. onion
2 tbsp. chopped green pepper
1 tsp. chopped chives
Ground black pepper
6 tbsp. mayonnaise
3/4 c. cracker crumbs or corn flakes, crushed (for coating)

Blend well, shape into croquettes. Roll in dry crumbs or flakes. Set on ungreased pan. Bake in hot oven at 450 degrees for 20 minutes.