The name says it all...Perfect salmon burgers. I have never had a salmon burger before, and I was a little skeptical, as was hubbs. We made them, ate them, and loved them! They were the perfect amount of “fishy” and tartness. the cayenne and scallions really bring these babies home. Not to mention the amazing crunch from the panko bread crumbs...I love, love, love panko.I felt so healthy after eating them too, so that is a definite plus!
Perfect Salmon Burgers
Printable Version
1 ¼ lbs salmon filet, skin and bones removed
2 Tbs. Dijon mustard
1 Tbs. Mayonnaise
1 Tbs. lemon juice
½ tsp. grated lemon zest
pinch of cayenne pepper
2 scallions, chopped
1 cup plus 2 Tbs. panko bread crumbs
salt and pepper
4 buns
Cut 3/4 of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste.
Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.
Line a baking sheet with parchment paper and brush with olive oil. (Or if you are grilling, use tin foil). With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.
Preheat the broiler(or grill). Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. (If grilling, place tin foil on grill and turn patties after about 6 minutes.) Transfer to a paper towel-lined plate to drain; season with salt.
Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with mayonnaise and lettuce.
Recipe from Food Network Mag
Serves 4.
Perfect Salmon Burgers
Printable Version
1 ¼ lbs salmon filet, skin and bones removed
2 Tbs. Dijon mustard
1 Tbs. Mayonnaise
1 Tbs. lemon juice
½ tsp. grated lemon zest
pinch of cayenne pepper
2 scallions, chopped
1 cup plus 2 Tbs. panko bread crumbs
salt and pepper
4 buns
Cut 3/4 of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste.
Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.
Line a baking sheet with parchment paper and brush with olive oil. (Or if you are grilling, use tin foil). With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.
Preheat the broiler(or grill). Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. (If grilling, place tin foil on grill and turn patties after about 6 minutes.) Transfer to a paper towel-lined plate to drain; season with salt.
Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with mayonnaise and lettuce.
Recipe from Food Network Mag
Serves 4.
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