Description
Pacific Northwest salmon burgers blend fresh ingredients with coastal culinary traditions. Each bite delivers rich flavors that connect home cooks with regional seafood expertise, inviting you to savor a delicious maritime experience.
Ingredients
Scale
- 1.5 lbs (680 g) salmon fillets, skin removed
- 4 brioche buns
- ½ cup (75 g) panko breadcrumbs
- 5 tbsps (75 mL) mayonnaise
- 2 tbsps (30 mL) olive oil
- 1 oz (28 g) baby arugula (about 1 packed cup)
- 1 medium lemon
- 1 small bunch fresh dill, divided
- 1 small shallot
- 1 small clove garlic
- 1.5 tsps (7.5 mL) Dijon mustard
- ¾ tsp (4 g) kosher salt, plus a pinch
- ¼ tsp (1 g) freshly ground black pepper, plus a few grinds
Instructions
- Preparation: Segment salmon into uniform 1-inch chunks for consistent cooking quality.
- Mixture Creation: Pulse a portion of salmon with lemon zest, juice, mayonnaise, Dijon mustard, salt, and pepper in a food processor until smooth, then incorporate remaining salmon, dill, and shallot with minimal pulsing to maintain textural integrity.
- Binding Process: Gently fold panko breadcrumbs into the salmon mixture, carefully forming four equal patties while preserving the delicate texture.
- Chilling Stage: Refrigerate patties for 20 minutes to enhance structural stability and prevent potential disintegration during cooking.
- Sauce Preparation: Whisk dill mayo ingredients – mayonnaise, lemon juice, mustard, garlic, dill, salt, and pepper – until thoroughly combined and smooth.
- Cooking Protocol: Heat olive oil in a skillet over medium-high heat, cooking salmon patties for 3 minutes per side until achieving a golden-brown exterior and ensuring complete internal cooking.
- Bun Preparation: Lightly toast brioche buns to enhance textural contrast and warmth.
- Final Assembly: Layer dill mayo on buns, place salmon patties, and garnish with fresh arugula leaves for a gourmet presentation.
- Serving Recommendation: Present immediately to maximize flavor profile and optimal temperature of the salmon burgers.
Notes
- Precise Salmon Cutting: Keep salmon chunks uniform to guarantee even cooking and consistent texture throughout the patties.
- Binding Technique: Creating a smooth salmon paste first helps bind ingredients, ensuring patties hold together during cooking.
- Texture Preservation: Minimal pulsing when adding remaining salmon maintains desirable chunky texture and prevents over-processing.
- Chilling Critical: Refrigerating patties for 20 minutes helps them set, reduces potential breakage, and enhances overall structural integrity during cooking.
- Heat Management: Medium-high heat creates perfect golden-brown exterior while maintaining salmon’s delicate moisture and flavor.
- Serving Strategy: Toast brioche buns and assemble immediately to preserve temperature and maximize flavor experience.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 470
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 70 mg