I was originally planning to post a recipe that I came up with a few years ago to submit to the Ultimate Recipe Showdown on Food Network. I tested and refined it a bunch of times on different people–even those who claimed to not like fish, and got rave reviews.
I never did get chosen for the show but this salmon burger remained a favorite. So when I didn’t have all the ingredients to make the tried and true version, my plan was to make a simplified version of it and post the original recipe with the photos. Well lo and behold the simplified version was as good if not better than the original! So I’m posting it as I made it today and it’s super easy and really amazing.
This is no hard, round, slightly fishy tasting hockey puck you’re getting here! Because the salmon is diced with a knife instead of ground and the bread is also diced rather than using breadcrumbs, you get a flaky, moist and decadently soft patty that melts in your mouth! I wish I could hand you a sample through the screen but since I can’t, I took pictures of it while I ate it so you could get as close to the experience as possible! You’re welcome really, it was no trouble at all! ;)
If this doesn’t inspire you to go out and make these burgers, nothing will! That was the most fun I’ve ever had shooting food since I was also eating it–double the pleasure, double the fun! I wish I wasn’t full so I could do it again! The hardest part is deciding which photos to use since there were so many yummy looking ones! Hope you like it and as always your feedback is appreciated! This recipe makes two large salmon burgers! Enjoy!
- FOR THE BURGERS:
- 1 lb fresh salmon, preferably not farmed
- 1 egg
- 1–2 slices italian bread
- 1 tbl soy sauce
- 1/2 tsp garlic powder
- 1/2 tsp freshly ground pepper
- 1/4 tsp kosher salt
- 1 tsp balsamic vinegar
- 1 diced scallion or garlic chive
- 8 slices of cooked bacon or 4 of pancetta
- 2 cups arugula
- FOR THE CEVICHE:
- 1/2 red onion
- 1 lemon
- FOR THE TARTAR SAUCE:
- 1 Tbspl capers, drained & chopped
- 1/2 tsp caper brine from jar
- 2 Tbsp dill pickles or cornichons, chopped
- 1 Tbsp fresh dill, roughly chopped
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- First, slice the onions very thin and add them to the lemon juice. The acid in the juice will soften and mellow them adding a nice lemony tang.
- Second, combine all the ingredients for the tartar sauce and set aside so the flavors can meld by the time your burgers are done.
- Finally, chop the salmon and bread into rough pieces about 1/2 inch in size. Add the other ingredients except for the bacon and mix gently.
- Heat about 2 Tbsp of canola oil in a heavy duty pan and test cook a small bite of the mixture to make sure it’s seasoned correctly. Taste it with the condiments so you don’t adjust too much (if at all) and over season it.
- Form your patties gently and cook over medium heat until golden but DO NOT OVERCOOK! You’ll only need a few minutes per side.
- While cooking the burgers heat about a Tbsp of butter in another pan. Toast your rolls or thickly sliced sourdough bread in the butter until golden and set aside.
- When your burgers are done drain them slightly on a paper towel to blot up the extra oil.
- Place about 1 cup of arugula on each bun and top with the bacon or pancetta. Layer on the burgers, red onions and tartar sauce (in that order), and finish with the top of the bun. Serve with your favorite chilled white wine–mine is a crisp Sauvignon Blanc. Make sure you have lots of napkins handy!
- Category: Dinner
- Cuisine: Burger
Best. Salmon Burger. Ever.
So it’s Sunday and this morning I had a salmon patty left and I decided to use it for breakfast! I gently reheated it and topped it with bacon, two small poached eggs and some chopped dill with a side of the pickled onions and some sliced avocado. Supah delicious!!!!! I highly recommend making a double batch of these if you try them just so that you’ll have some leftover for breakfast the next morning! A close second to the burger itself!!! Oh if only I could eat this again tomorrow morning….and the next day, and the next day, and the next day…….! It’s silky, yolky, perfection.1