Boatyard Salmon Burgers
Recipe courtesy of Susie Jenkins-Brito.
Nothing beats a good salmon burger. The secret is to start with uncooked salmon – it’s juicier and holds together better. Try our variations on the classic at the bottom of the recipe.
Cook Time: 25 mins.
1 pound Bristol Bay sockeye salmon, skin and pin bones removed, roughly cut into ¼-inch pieces
Juice of 1 lemon, divided
½ teaspoon garlic powder
½ teaspoon dried dill
½ teaspoon smoked paprika
Salt and pepper to taste
⅓ cup panko (substitute plain bread crumbs or ½ cup crushed pork rinds)
2 cloves garlic, crushed
2 tablespoons butter
Zest of half a lemon
In a mixing bowl, gently combine the juice of half a lemon with the chopped salmon. Reserve remaining lemon half for garnish. Sprinkle salmon with the garlic powder, dill, smoked paprika, salt and pepper and gently combine with your hands. Fold in the panko. Form into four evenly sized patties.
Place a large cast-iron skillet over medium heat. Add butter, garlic and lemon zest. Cook for 1 minute until garlic is fragrant and lightly browned. Push garlic cloves to side and carefully place salmon patties into pan using a fish spatula. To ensure browning, cook for 3-4 minutes without disturbing the patties. Carefully flip patties and cook an additional 3-4 minutes. Remove patties from pan and serve with a wedge of lemon and your favorite burger fixings.
Classic salmon burger – In the last 3-4 minutes of cooking, top each patty with a thin slice of cheese, such as sharp white cheddar or provolone. Serve burgers on a toasted sesame bun and top with thinly sliced avocado, tomato slices, fresh spinach, red onion slices, and condiments of your choosing.
Tropical Twist – Serve each patty on a toasted onion bun topped with melted pepper jack cheese, a grilled ring of fresh pineapple, and a scoop of mango salsa.
Oktoberfest Burger – Top each patty with a thin slice of Swiss or Gruyere cheese. Serve on a toasted pretzel bun topped with sauerkraut and brown mustard.