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salmon burgers

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Salmon Burgers

In this easy salmon burger recipe, ditch the bun and serve the burger over a bed of salad greens topped with a creamy green goddess dressing. The secret to this perfect salmon burger? Handling the fish delicately, seasoning lightly and not overcooking the salmon.

Ingredients :
  • 1 tbsp. extra-virgin olive oil or canola oil
  • ½ tsp. fresh lemon juice
  • ½ tsp. freshly grated lemon zest
  • 1 tsp. capers, rinsed and finely chopped
  • 1 tsp. finely chopped fresh parsley
  • 2 tsp. finely chopped fresh chives
  • 1 anchovy fillet, rinsed and finely chopped
  • 1 tbsp. reduced-fat sour cream
  • 3 tbsp. low-fat mayonnaise
  • ⅛ tsp. freshly ground pepper, plus more to taste
  • ¼ tsp. kosher or sea salt, plus a pinch, divided
  • ½ tsp. finely chopped peeled fresh ginger
  • 2 tbsp. chopped fresh cilantro
  • 2 tbsp. finely chopped red onion or scallion
  • 1 pound salmon fillet, preferably wild Pacific,
Directions :
  1. With a large chef's knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife or the fish will turn mushy) until you have a mass of roughly ¼-inch pieces. Transfer to a large bowl; gently stir in onion (or scallion), cilantro, ginger, ¼ teaspoon salt and ⅛ teaspoon pepper (do not overmix). Divide the mixture into 4 patties, about 1 inch thick. Chill in the refrigerator for at least 20 minutes (or up to 2 hours).
  2. Mix mayonnaise, sour cream, anchovy, chives, parsley, capers, lemon zest, lemon juice, pinch of salt and pepper in a small bowl.
  3. Heat oil in a large nonstick skillet over medium heat. Add the burgers and cook until browned on both sides and just cooked through, 4 to 6 minutes total. Serve the burgers with the sauce.
  4. Make-Ahead Tip: Prepare salmon mixture (Step 1), cover and refrigerate for up to 2 hours. Cover and refrigerate the sauce (Step 2) for up to 3 days.

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