Crowd-pleasing salmon burgers
Great on a brioche roll, or on a plate with rice
Once in a while a recipe just comes together like magic — and that is the case with these salmon burgers.
This is the kind of fish dish that will please everyone at the table. The Dijon and garlic meld together well and, honestly, the flavor reminded me of crab cakes — which I haven’t had in 20 years. These are an excellent substitute for the kosher consumer.
I love these on a brioche roll. I topped my last batch with a vinegar coleslaw, but I also suggest using tzatziki or tartar sauce.
The burgers could also be served on a plate with rice and vegetables, along with a squirt of fresh lemon.
My husband and I were both pleasantly surprised when we had these cold for lunch the following day because the flavor and texture only seemed to improve.
Ingredients
Makes 6 burgers
2 pounds boneless salmon fillets
⅓ cup sliced green onion
1 teaspoon garlic powder
2 teaspoons Dijon mustard
2 tablespoons panko
1 large egg
1 ½ teaspoons dill
1 teaspoon kosher salt
½ teaspoon pepper
1 cup panko
¼ cup oil for frying
Brioche rolls
I usually buy salmon with skin intact and carefully separate it from the flesh using a small, sharp knife. There’s extra fat when fish has its skin — which means a juicy burger — but you can use fillets that are skinless. Whichever type you choose, rinse the fish well in cold water and pat dry with several paper towels.
Cut the fillet into smaller strips with a large knife, cube those strips, then dice the fish into smaller pieces. Cut every half-inch over the surface of the fish, up and down, and then from side to side. Use your knife to push the chopped fish to the center of the board and repeat until the fish is chopped into small and evenly-sized pieces.
Place the diced fish into a medium-sized mixing bowl.
Add the green onion, garlic powder, dill, Dijon mustard, 2 tablespoons of panko, 1 large egg, salt and pepper into the bowl and mix well with a rubber spatula.
Cover with plastic wrap and refrigerate for a half-hour.
Put the remaining cup of panko onto a plate.
Stir the salmon mixture well before forming burgers. I use a ⅓ cup-size measuring cup because the mixture is a bit soft and loose. Scoop the measuring cup into the bowl to collect the fish, then turn the cup out onto the plate with panko.
Use a spatula to gently press the burger into the panko, then flip the burger over and gently press it down again into the panko.
With the spatula, remove the patty to a clean tray and repeat. You will get 6 patties.
Heat a frying pan over medium-low heat for a few minutes before adding a neutral oil for frying. Allow the oil to heat for 2-3 minutes. The oil is ready when you add a drop of water to the pan and it dances.
The burgers will seem delicate before frying, so lift them carefully with the spatula and place them into the oil.
Fry for 3-4 minutes per side or until golden brown and a digital thermometer reads a minimum of 140 F in the center of the burger.
Remove and set on a tray lined with paper towels to drain excess oil.
You should be able to fry these in 2 batches.
The burgers can be served immediately.
Enjoy and bless your hands! PJC
Jessica Grann is a home chef living in Pittsburgh. She can be reached at rubia711@gmail.com.
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