Sometimes, I have a love/hate relationship with salmon. Sometimes I love it and sometimes I can leave it. A few weeks ago I was at a restaurant and ordered their salmon burger and it was delicious. So, I thought…time to re-engage salmon recipes. i read many recipes for salmon burgers – some where you puree the salmon in a food processor, some where you chop salmon, you name it and I found it when it came to salmon burger recipes. I took what I thought was the best technique from all of the recipes and came up with this recipe. I think I have created the perfect salmon burger, perfect to serve with a side of chopped salad, tomatoes and avocado. For those of you that are true burger lovers, these would be equally delicious on a toasted bun. I have a new favorite salmon recipe.
Salmon Burgers
Ingredients
- 1 1/2 pounds skinless/boneless salmon - very finely chopped by hand
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh minced Italian parsley
- 1 tablespoon minced cornichons or capers
- 1 tablespoon finely minced shallot
- 1/2 cup panko crumbs
- salt and pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- lemon wedges
Instructions
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In a medium bowl, combine salmon, mustard, parsley, cornichons, shallot, and panko crrumbs. Stir well. Season with salt and pepper. Divide salmon into 4 equal portions and roll each into a ball, then flatten into a 1-inch thick burgers. Use your hands to smooth out any cracked edges At this point you can cover and refrigerate until ready to cook. Heat a large cast iron skillet over medium-high heat, add the oil and butter. When hot, carefully place burgers into the pan and cook, carefully turning once or twice. - about 3 - 4 minutes per side. Adjust heat lower to keep the oil sizzling but you do not want to burn the edges. Serve with a wedge of lemon