Yum, you will love this simple, easy recipe. These delicious salmon burgers are made from our ground wild Sockeye salmon. Looking for a healthy alternative to ground beef? Here's your answer. Get all the joy of eating a burger without any of the drawbacks of red meat.
Boatyard Salmon Burger
Ingredients
- 1 lb ground Sockeye salmon
- Juice of 1 lemon, divided
- ½ tsp dried dill
- ½ tsp smoked paprika
- Salt and pepper to taste
- ⅓ cup panko (substitute gluten-free breadcrumbs ½ cup crushed pork rinds)
- 2 cloves garlic, crushed
- 2 tbsps butter
- Zest a a half a lemon
Directions
- In a mixing bowl, gently combine the juice of half a lemon with the ground salmon.
- Reserve remaining lemon half for garnish.
- Sprinkle salmon with the garlic powder, dill, smoked paprika, salt and pepper and gently combine with your hands.
- Fold in the panko. Form into four evenly sized patties.
- Place a large cast-iron skillet over medium heat.
- Add butter, garlic and lemon zest.
- Cook for 1 minute until garlic is fragrant and lightly browned.
- Push garlic cloves to side and carefully place salmon patties into pan using a fish spatula.
- To ensure browning, cook for 3-4 minutes without disturbing the patties.
- Carefully flip patties and cook an additional 3-4 minutes.
- Remove patties from pan and serve with a wedge of lemon and your favorite burger fixings.
Recipe Note
Classic salmon burger – In the last 3-4 minutes of cooking, top each patty with a thin slice of cheese, such as sharp white cheddar or provolone. Serve burgers on a toasted sesame bun and top with thinly sliced avocado, tomato slices, fresh spinach, red onion slices, and condiments of your choosing.
Tropical Twist – Serve each patty on a toasted onion bun topped with melted pepper jack cheese, a grilled ring of fresh pineapple, and a scoop of mango salsa.
Oktoberfest Burger – Top each patty with a thin slice of Swiss or Gruyere cheese. Serve on a toasted pretzel bun topped with sauerkraut and brown mustard.