salmon burgers

We have done a lot of burgers in the Bowen house.  These salmon burgers are the family favorite (yes - we did a taste test of them all).  With capers and tarragon, this well formed patty really stacks up as a burger!

Prep Time:                 40 minutes

Cook Time:                10 minutes

Total Time:                 50 minutes

Serves:                        4


1.5 lbs    Wild caught salmon

4             Green onions

1 Tbsp    Butter

1 Tbsp    Lemon Juice

1 Tbsp    Dried Tarragon

1 Tbsp    Dijon Mustard

1 tspn     Prepared horseradish

1 tspn     Capers (drained)

1/4 tspn  Sea Salt

1/4 tspn  Black Pepper

4             Potato Buns

Radicchio Lettuce

Sliced Tomato

For Aioli

1/2 cup    Sour Cream

1 Tbsp     Dried Tarragon

1 Tbsp     Capers (Drained & Chopped)

1 Tbsp     Lemon Juice


Salmond Burgers ingredients.jpg

1.  Rinse and pat dry the salmon fillets.  Cube salmon into

     1/2 inch cubes without skin.

2.  In a medium sized mixing bowl, add mustard, tarragon,

     lemon juice, green onions, capers, salt and pepper

     and mix (you can also add up to 1/2 cup of bread

     crumbs but we skip them).

3.  Gently fold in cubed salmon and refrigerate for

    30 minutes and up to 6 hours in advance.

4.  Mix ingredients for aioli in a small container and

     refrigerate for 30 minutes and up to 6 hours in advance.

5.  Take salmon from the fridge and form in to four 1/2 to

     3/4 inch thick patties (they will not shrink like beef)

6.  Melt butter in a cast iron skillet (you can also use

     stainless steel) over medium high heat.

7.  Add salmon to the skillet and cook 3-4 minutes on

     each side.

8.  Butter and toast the potato rolls

9.  Serve immediately either on the roll or directly on

     Radicchio if you are going low carb, topped with a

    Tbsp of Aioli