This is a base recipe for a salmon burger. Based on your mood or what you need to use in your house, additional items may be added to the patty or the toppings you use. The original recipe recommended putting coleslaw on top, which I liked. However, I do not usually keep cabbage around, so tend to just top with tartar sauce (see Tartar Sauce), lettuce, tomato, and possibly cheese and avocado.
Prep: 10 minutes
Cook: 15 minutes
Wait: 30 minutes (optional)
Total: 25 – 55 minutes
- 2 salmon fillets (10 – 12oz), skin removed
- 1 shallot or other onion, finely minced (about 1/4C)
- 1T dijon or stone-ground mustard
- 1/2t honey
- 1T fresh herb (dill or parsley), finely chopped (1t dried herb)
- 1/4t (20 twists) pepper
- 1T butter
- 1t kosher salt (to taste)
- Pat dry the salmon and dice in 1/4 inch or smaller cubes.
- Puree 1/3 if the salmon in a small food processor. If you do not have a small food processor, you may chop the salmon by hand then press and spread the pieces with the side of a knife, bench scraper, etc. until you have a paste.
- Combine the salmon, onion, mustard, honey, pepper, and optional herb in a mixing bowl, and lightly combine with a fork or spatula.
- Using your hands, mix the ingredients a little more, then lightly shape into two patties about 1in thick. Press enough so that the patty sticks together and has no large cracks in it, but do not compress too much.
- (Optional) Cover and place in the refrigerator for 30min.
- When ready to cook, season the outside of the patties with the kosher salt.
- Heat a an electric skillet to 375°F, or any pan or skillet on medium-low on the stove. Add butter. When the butter starts to sizzle and pop, add the patties. Cook for about 3 minutes or until the bottom of the patty is browned to your liking. Flip and cook another 3 minutes.