Wild Salmon Burgers Recipe
Serves: 4-5 Patties
  • 1-1 ¼ pounds wild salmon filet, skin and pin bones removed, divided
  • 2 Tablespoons Dijon mustard
  • 1 large egg or 3 Tablespoons Vegenaise or your favorite mayonnaise
  • ½ teaspoon grated lemon zest
  • 1 Tablespoon fresh squeezed lemon juice
  • Pinch cayenne pepper
  • 1 small shallot, minced
  • ¼ cup panko breadcrumbs or oat flour (use GF if needed)
  • ¼ cup parsley leaves and tender stems, finely chopped (dill is also nice)
  • ½ teaspoon sea salt
  • freshly ground black pepper to taste
  • 2 Tablespoons unrefined, cold pressed extra-virgin olive oil or avocado oil
  • accompaniments: toasted buns, arugula, avocado, garlic aioli, or tartar sauce
  1. Cut three-quarters of the salmon (just eyeball it) into ¼-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, egg, lemon zest, lemon juice and cayenne. Pulse to make a paste.
  2. Add the salmon paste mixture to the bowl with the diced salmon. Add the minced shallot, panko, parsley, salt, and black pepper to taste. Gently mix until just combined. The mixture will seem like a sloppy mess.
  3. Line a platter or a baking sheet with parchment paper or wax paper. Divide the salmon mixture into 4 mounds on the parchment paper (if you started with 1¼ pounds of salmon, you can probably squeeze out 5 patties.) Form into 4-inch-wide, ¾-inch-thick patties. Cover and refrigerate at least 30 minutes, up to 12 hours ahead. This step helps bind the burgers.
  4. Heat the oil in a large non-stick or cast-iron skillet over medium-high heat or 375 degrees on a griddle. Add the patties (in batches if necessary) and cook until browned on the bottom, about 4-5 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 4-5 minutes. Serve immediately with desired accompaniments.
Recipe by Pamela Salzman at https://pamelasalzman.com/wild-salmon-burgers-recipe/