Salmon Burgers

One of the many joys of living on the Oregon Coast is the availability of sea creatures including but not limited to salmon. Big Guy made sure our freezer was well stocked with his catch last year and darned if we're not almost out and counting the days until season opens again.

With several months left to wait I was blessing my lucky stars that we'd decided to set aside a few packages including one of belly trimmings. Skin removed, we chopped the fish and combined it with green onions, soft breadcrumbs, egg, parsley, lemon rind and juice and even a dab or two of Dijon. As you can see we let the burgers get extra crispy on the outside for added flavor. 

Topped with tartar sauce jazzed up with a splash of hot sauce and served on a bed of chopped salad, the crisp outside, moist and flavor filled burgers would have been fabulous in a soft toasted bun but we were behaving ourselves (or trying to) so settled for salad instead.  

We adapted the recipe from Dinner With Julie, so hit the link and head right to the original; however, you'll see our version below with a few subtle changes just because that's what cooking's all about.

Chunky Salmon Burgers from JBug’s Kitchen Antics adapted from Dinner With Julie

12 ounces fresh salmon

2 green onions, finely chopped

1/2 cup fresh bread crumbs

1 egg

2 tablespoons chopped fresh parsley

1/2 teaspoon dried dill

Juice and rind of half a lemon

1 tablespoon Dijon mustard

1/4 cup panko crumbs more or less as needed

Salt and coarse ground black pepper

Cooking spray

Remove skin from salmon and check for bones. Coarsely chop fish and place into a small bowl. Add green onions, soft bread crumbs, egg, parsley, dill, lemon rind and juice and mustard and combine with a fork until well mixed. If mixture seems too moist add panko crumbs as needed. Form burger into 2 large patties and season each liberally with salt and pepper.

Preheat broiler on low. Spray an oven proof skillet with cooking spray and heat over medium heat. Add burgers and cook on both sides until golden (2 minutes per side). Move to broiler and cook on low broil for 5 minutes. Serve burgers with tartar sauce on salad. Serves 2

 

Comments

[Lorraine]

Better than the frozen store kind for sure, and I like the coarse chop on the salmon...gives more fish flavor and more texture. Hate salmon burgers that taste like they have gone through the food processor.

[June]

They're keepers for sure.