How To Make a Salmon Burger

I love salmon burgers, and I usually feel amazing after eating one since it’s lighter than a beef burger. Adam Ragusea’s tutorial on YouTube provides two different versions of salmon burgers that I thought were pretty cool. I could easily eat one of each version because they look so flavorful. I love how the recipe has slaw to top it off with. This would add a nice cooling crunch texture to the salmon burger. Everything seems super fresh in this recipe, and I like how juicy the fish still is. Seafood can be tricky to make, but this tutorial does a great job with instructions and details.

Ingredients:

For Western Version:

• 10-12 oz (approx. 300g) salmon fillet meat
• 1-2 shallots
• mustard
• lemon juice
• fresh dill
• honey
• breadcrumbs
• salt
• pepper
• butter
• burgers buns
• slaw

For Eastern Version:

• 10-12 oz (approx. 300g) salmon fillet meat
• 1-2 scallions
• 1 small thumb of ginger
• miso paste
• rice vinegar
• honey
• black sesame seeds (very optional)
• breadcrumbs
• salt
• oil
• burgers buns
• slaw

For Slaw Recipe:

• bagged pre-cut slaw mix
• mayonnaise
• vinegar (I like rice vinegar)
• sugar
• salt
• celery seeds (very optional)
• soy sauce and chopped cilantro (optional, good with the Asian-flavored burger)

Directions:

First, take your salmon filets and peel the back skin off with your fingers, or slice it off. Stack the fish on top of each other and dice it up. Split up the salmon into two. Take one half, run your knife through the meat back and forth to get a fine salmon paste consistency.

Next, once you get your salmon paste, throw it in the bowl with your seasoning and other salmon chunks. The key to mold the salmon into patties will be the breadcrumbs. Mix more breadcrumbs in if it’s not sticky enough to mold.

After watching this tutorial, I want to make my own salmon burgers. I’ve only had a salmon burger that was still sliced as a salmon filet, so this would be cool to make because it’s shaped like a regular burger. The slaw on top of the salmon patty looks refreshing and it would add that nice crunch to complete the burger.