Description
Fresh salmon patties mixed with lemon, scallions, light seasonings, and a crisp panko coating create these tender and flavorful Perfect Salmon Burgers. Served on toasted brioche style buns with tartar sauce and arugula for a bright and satisfying finish.
Ingredients
1 1/4 pounds center cut salmon fillet, skin and pin bones removed
2 tablespoons Koops Dijon Mustard
1 tablespoon mayonnaise
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
Pinch of cayenne pepper
2 scallions, chopped
1 cup plus 2 tablespoons Kikkoman Panko
Salt and black pepper
2 tablespoons olive oil, plus extra for brushing
4 brioche style buns such as Nature’s Own or Dave’s Killer Bread
Primal Kitchen Tartar Sauce
Arugula
Instructions
1.
2. Cut three quarters of the salmon into quarter inch pieces and place them in a large bowl.
3. Cut the remaining salmon into larger chunks and add them to a food processor with mustard, mayonnaise, lemon juice, lemon zest, and cayenne then pulse until the mixture forms a smooth paste.
4. Transfer the paste to the bowl with the diced salmon then stir in the scallions, two tablespoons panko, salt, and pepper until just combined.
5. Line a baking sheet with parchment and brush with olive oil then shape the mixture into four patties and chill covered for at least thirty minutes.
6. Spread the remaining panko on a plate then press each chilled patty into the panko on both sides.
7. Warm olive oil in a skillet over medium high heat then cook the patties until crisp and browned on the first side and repeat on the second side until lightly springy.
8. Transfer patties to a paper towel lined plate and season lightly with salt.
9. Toast the buns under the broiler cut side up until golden.
10. Spread tartar sauce on the buns, add arugula, and place one patty on each bun before serving.
11.
Notes
Chilling the patties helps them hold their shape and brown evenly during cooking.
Keeping the salmon very cold before chopping improves texture and prevents mushiness.
Only pulse the processor mixture lightly so the paste binds without becoming gluey.
Use a wide spatula for flipping to keep the patties intact and avoid flipping more than once.
- Prep Time: 30 min
- Cook Time: 10 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American