Wild Alaskan salmon is in season! So, next time you purchase some salmon at your local grocery store or fish market, how about making my salmon burgers? They are easy to make and have a nice crispy outside on account of the panko. Mmmmmm. Plus, the homemade tartar sauce is a delicious treat in and of itself! Sea for yourself!
Salmon Burger with Homemade Tartar Sauce
Yield: 4 burgers
For the burger:
1 pound wild salmon filet, skin, bloodline and pinbones discarded, chopped finely
1 teaspoon Dijon mustard
1 tablespoon freshly squeezed lemon juice
2 tablespoons finely chopped fresh flat-leaf Italian parsley
2 teaspoons finely chopped fresh thyme
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 teaspoons mayonnaise
1 ¼ cup panko bread crumbs, divided
1/3 cup extra-virgin olive oil
Place the salmon, mustard, lemon juice, herbs, salt, pepper, mayonnaise and ¼ cup panko in a large bowl. Using a rubber spatula, fold until well combined.
Place 1 cup panko on a plate.
Form 4 equal sized patties, approximately 3-inches in diameter and 1-inch thick, and press bottom of patties into the panko to coat. Do the same to the opposite side, pressing each patty into the panko.
Place burgers on a parchment-lined tray or plate.
Place a large nonstick sauté pan over medium high heat and add the 1/3 cup olive oil. Let sit over medium-high heat for 1 minute, until the oil shimmers (hot!). Add the burgers and let cook on each side for 1 minute and 30 seconds. Transfer to a paper towel lined plate.
¼ cup mayonnaise
2 tablespoons cornichon, diced small
½ teaspoon freshly squeezed lemon juice
2 teaspoons white wine vinegar
½ teaspoon capers, rinsed and chopped roughly
2 teaspoons finely chopped fresh dill
kosher salt, to taste
freshly ground pepper, to taste
Add all ingredients to a small bowl and mix to combine. Season to taste with salt and pepper.
Romaine or Butter Lettuce leaves
Toasted hamburger, optional
Place tartar sauce on bottom and top of hamburger buns and top with burger and lettuce. Alternately, you can eat your salmon burger in between lettuce leaves or on top of a bed of lettuce with tartar sauce drizzled overtop.