Pacific Salmon Burger Recipe

Pacific Salmon Burger Recipe
Staff Writer

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

    Five patriotic ideas for your Fourth of July celebrations.

Try this recipe with catfish, tuna, or trout instead. You can also substitute regular mustard for Dijon. 

Ingredients

  • One 1-pound salmon fillet, skin removed
  • 3 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • ¼ teaspoon curry powder
  • 4 whole green onions, sliced (aka scallions)
  • ¾ cup seasoned breadcrumbs
  • 2 large eggs
  • 4 hamburger buns
  • Lettuce
  • Tomato, sliced

Directions

In a large bowl, break up the salmon with a fork, then add the lemon juice, mustard, honey, curry powder, green onions, breadcrumbs, and eggs, and mix well.

Using your hands, form the mixture into 4 patties. Cover and refrigerate for at least 2 hours to firm up the patties.

Heat the grill to 350-400 degrees and coat with nonstick grilling spray.

Bring the patties to room temperature. Grill until golden-brown on both sides, about 3-4 minutes per side, flipping only once.

Serve on buns with lettuce and sliced tomato. 

Salmon Burger Shopping Tip

A fresh fish should not smell fishy or have milky, opaque eyes; it should have bright red gills, firm flesh, and fresh ocean scent.

Salmon Burger Cooking Tip

Whole fish should be stored upright in ice in the refrigerator on the bottom shelf.