Salmon Burger Recipe

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Feasting at home

Total Time

21 minutes

Prep Time

15 minutes

Cook Time

6 minutes

Rating

(17)

Ingredients

4 servings

1 1/2 pounds wild salmon, skinned and boneless (if using frozen salmon, make sure it is completely thawed before using)
1 tablespoon dijon mustard
1/4 cup shallot or red onion, finely diced
1/3 cup combined fresh parsley and fresh dill, chopped
1/2 cup panko bread crumbs (plain) or use GF panko *see notes
1 egg
1/2 teaspoon salt
1 tablespoon lemon juice
2 teaspoons lemon zest
1/2 cup mayo (or use 1/2 mayo and 1/2 Greek yogurt for a lighter version-my preference)
1 teaspoon dijon
1 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
1 or 2 pinches cayenne
1 tablespoon capers, roughly chopped
2 tablespoons dill pickles, diced
2 tablespoons fresh dill, roughly chopped
4 burger buns
tomato slices
pickled onions
avocado or cucumber
lettuce or sprouts
tartar sauce

American Dinner Dairy Eggs ...

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Preparation

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Step 1

For the Burgers

Step 2

With a sharp knife, hand chop the salmon into 1/4″ pieces. Mix chopped salmon with dijon, shallot, parsley, bread crumbs, egg, lemon juice and lemon zest in a bowl. With a gentle hand, not pressing or mushing too much, form into 4- 6 ounce patties, an inch thick (note these are big burgers! If you prefer a smaller patty, make 6- 4 ounce burger). Place in the fridge for 30 minutes.

Step 3

Preheat grill to 450F degrees. Brush with oil and cook the salmon burgers for 3 minutes with the lid closed, flip and cook 3 minutes more on the other side. Internal temp should be 130F degrees when done. (Alternatively, pan-sear in a grill pan or oiled skillet on the stove).

Step 4

For the Tartar Sauce

Step 5

Whisk together mayo, dijon, lemon juice, salt, pepper, cayenne, capers, pickles and fresh dill.

Step 6

Assemble

Step 7

with your favorite buns and toppings. We like tomato slices, avocado, lettuce or sprouts, red onion, cucumber and slathered with lots of Dilly Tartar Sauce.