Salmon Burgers

Name: Salmon Burgers
Prep time: 10 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Cuisine: Japanese
Ingredients: 1 lb Salmon (1 pound salmon*, skin and bones removed); ½ cup Parsley (½ cup fresh parsley or cilantro); 1 tbsp Capers (1 tablespoon capers, drained); ¼ tsp Onion Powder (¼ teaspoon onion powder); ½ tsp Kosher Salt (½ teaspoon kosher salt); ¾ cup Panko (¾ cup panko or coarse breadcrumbs (gluten free if desired)**); 2 tbsp Dijon Mustard (2 tablespoons Dijon mustard); 2 tbsp Mayonnaise (2 tablespoons mayonnaise); 0 pieces Olive Oil (Olive oil, for cooking); ½ cup Remoulade Sauce (½ cup Remoulade Sauce or other sauce); 4 pieces Bun (4 buns (optional)) — optional; 0 pieces Red Onion (Salmon burger toppings like red onion, tomato, lettuce)

Salmon Burgers - Main Dish (Japanese)

35 minJapanese

Servings4

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Dairy Free
Pescatarian

Steps

1Remove the salmon skin and cut the raw salmon into chunks. Add it to a food processor* with parsley or cilantro, capers, onion powder and kosher salt. Pulse 8 to 10 times until roughly chopped; be careful not to over-process. (Alternatively, chop everything with a large chef’s knife until it has a uniformly roughly chopped texture.) Remove blade and stir in the panko, Dijon mustard and mayonnaise (you can do this in either the bowl of the food processor or transfer to a bowl).
2Form the dough into 4 burger shapes that are about 3/4 inch thick. Refrigerate 15 to 30 minutes to firm up the texture (or up to 24 hours; if you refrigerate more than 1 hour, allow to stand at 15 minutes before cooking). While the burgers rest, make the Remoulade Sauce.
3When ready to cook, you can pan fry or grill: Coat the bottom of a skillet with olive oil and heat over medium high heat. Add the burgers and cook for 4 to 5 minutes total, until browned on each side and the inside registers 130 degrees Fahrenheit on a food thermometer. Or, grill the burgers on medium high heat for 5 to 8 minutes until cooked through.
4Serve on a bun garnished lettuce, tomato, red onion, and remoulade or another salmon burger sauce. Make ahead and storage: Store refrigerated up to 2 days, or wrap in freezer safe wrapping and freeze up to 3 months. Allow to defrost in the refrigerator the night before cooking.