salmon burgers

These salmon burgers are made from fresh chopped salmon blended with mustard, shallots, and capers for bold flavor and perfect texture. Quick to cook and endlessly versatile—serve them on buns, over greens, or with a squeeze of lemon.

INGREDIENTS
  • 1½ pounds Hook Point Salmon
  • 2 teaspoons Dijon mustard
  • 2 shallots, peeled and cut into chunks
  • ½ cup coarse bread crumbs
  • 1 tablespoon capers, drained
  • Salt and black pepper
  • 2 tablespoons butter or olive oil
  • Lemon wedges
  • Hot sauce

DIRECTIONS

Prep the Salmon:

Cut the salmon into large chunks. Add about one-third of the salmon and the mustard to a food processor. Process until the mixture becomes a smooth paste, scraping down the sides as needed.

Add the shallots and the remaining salmon to the processor. Pulse on and off until everything is well combined and the fish is coarsely chopped — no pieces larger than ¼ inch. Be careful not to over-process; you want texture, not a puree.

 

Shape into Burgers:

Transfer the mixture to a bowl. Stir in the bread crumbs, capers, salt, and pepper by hand. Shape into four even patties. (At this point, you can cover and refrigerate them for a few hours if needed.)

 

Cook:

Heat butter or oil in a 12-inch nonstick skillet over medium-high heat. When the butter foams or the oil is hot, cook the burgers for 2 to 3 minutes per side, turning once.

 

Grilling option: Grill over medium-high heat for about 4 minutes on the first side to firm up, then flip and cook 1 to 2 minutes on the other side.

Check for doneness by making a small cut — the center should be just cooked through. Avoid overcooking.