When we saw Dorie Greenspan‘s recipe for Salmon Burgers posted on The Splendid Table, we knew we had to try them … Dorie is the author of Everyday Dorie and Dorie’s Cookies, and is the EAT columnist for The New York Times Magazine. So it’s safe to say, Dorie knows her stuff when it comes to a good recipe!
According to Dorie: “The blend for the burgers is so packed with flavor that you could even skip the pan-grilling and serve it raw, as tartare. It makes a great starter or, with a green salad and slices of toasted baguette, a main course.” We couldn’t agree more! We could eat this salmon mixture on just about anything! Try it on a salad, baguette, in a wrap or even just on their own. There really is no way to go wrong with this recipe.
A couple pro tips we learned when making this recipe:
First, the mixture needs to refrigerate at least 2 hours. You can make the up to 8 hours ahead of time before cooking. We made the mixture about 6 hours ahead of time, if you have the time to make ahead, it gives the flavors time to meld. We suggest making it in the morning, and by dinner time the mixture will be perfect!
Second, let’s talk leftovers – You can store any leftover burgers in the refrigerator for a couple of days and either reheat or serve on top of a salad.
Third, Dorie has a word on the salmon: “My favorite for these burgers is wild Alaskan salmon; sockeye and Chinook are good choices. Because wild salmon is seasonal, I often use frozen fillets.”
- 2 lbs skinless salmon fillets, cut into chunks and patted dry
- 1/3 cup cup plain Greek yogurt
- 1/2 cup cup finely chopped scallions
- 1/4 cup cup chopped fresh dill
- 2 tbsp smooth Dijon mustard
- 1 tbsp grainy mustard
- juice of ½ a lemon
- 1 whole lemon zest
- 1/2 cup Panko breadcrumbs (more if needed)
- 3/4 tsp fine sea salt
- canola oil for cooking on the grill
- 6 Brioche Rolls
- thinly sliced red onion
- The mixture needs to refrigerate at least 2 hours. You can make the up to 8 hours ahead of time before cooking. We made the mixture about 6 hours ahead of time, if you have the time to make ahead, it gives the flavors time to meld.
- Put the chopped salmon in a food processor and pulse about 6 times, just until it is finely chopped. You still want the texture to have some chunks not a paste. (we used a mini food processor and worked in batches)
- Put the yogurt, scallions, dill, both mustards, lemon juice and lemon zest in a large bowl and stir to blend. Gently stir in the salmon until the ingredients are combined then season with the salt.
- Cover the bowl, pressing a piece of plastic wrap against the surface of the mix, and refrigerate for at least 2 hours. (the burger mix can be refrigerated for up to 8 hours.)
- When you’re ready to make the burgers, divide the salmon into 6 portions and shape each one into a patty.
- Use heavy duty aluminum foil and brush the foil with Canola or Vegetable oil. This will prevent the burgers from sticking and you will still have the smokiness from the grill.
- Use just enough Canola or Vegetable oil to lightly coat the bottom of the pan.
- If you have enough room on your grill, you can cook all six burgers at the same time. If cooking in the skillet, you might need to cook in two batches. Cook the burgers about 3-4 minutes on each side, you want the burger to be firm before flipping. These are delicate until cooked.
- Serve immediately, sandwiching the burgers between the buns and topping them with your favorite toppings.
Women of Today