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Boatyard Salmon Burgers

  • person Gwen Mistretta
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Boatyard Salmon Burgers

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

Servings: 4      Prep Time: 15 minutes     Cook Time: 10 minutes

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

  1. In a mixing bowl, gently combine the juice of half a lemon with the ground salmon.
  2. Reserve remaining lemon half for garnish.
  3. Sprinkle salmon with the garlic powder, dill, smoked paprika, salt and pepper and gently combine with your hands.
  4. Fold in the panko. Form into four evenly sized patties.
  5. Place a large cast-iron skillet over medium heat.
  6. Add butter, garlic and lemon zest.
  7. Cook for 1 minute until garlic is fragrant and lightly browned.
  8. Push garlic cloves to side and carefully place salmon patties into pan using a fish spatula.
  9. To ensure browning, cook for 3-4 minutes without disturbing the patties.
  10. Carefully flip patties and cook an additional 3-4 minutes.
  11. 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.

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