Salmon Burgers

I love salmon. I love burgers. Salmon burgers equal perfect combination in my book.

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But a lot of salmon patties you buy at the store are pre-frozen and filled with who knows what. I made these salmon burgers for friends on a recent vacation. I bought the salmon fresh from a local fish market. Besides shredding the salmon filets, these fresh salmon burgers are pretty easy! And they taste great!

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For these salmon burgers, you’ll need:
1/2 lb salmon per serving (this recipe is for 3lbs)
1 egg
1/4 cup capers
1/2 cup red onion
2 tablespoons of garlic paste
1/2 tablespoon of fresh black pepper
1/2-3/4 cup of high heat oil for cooking. I used canola.

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Sauté the onions until translucent.

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Using two forks, shred the salmon filets. If there are a few chunks that’s ok.

After you are done shredding, add the capers, egg, garlic paste and sautéed onions. Mix all together.

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Add some fresh black pepper and mix again.

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Using your hands, pack the salmon patties as tightly as you can. I used the egg as the melding agent instead of bread crumbs or some other carbohydrate.

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Tightly packed fresh salmon patty! Let these rest on wax paper while you pack the other patties.

Be sure that the oil is hot. This will keep your patties from falling apart in the pan. To learn how to test your oil click here.

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Fill a skillet so thats it’s about half an inch deep. Get it nice and hot. Then carefully place the salmon patties in the hot oil. Be careful not to crowd them too much. They should sizzle immediately when you put them in the oil.

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You know they are ready to be flipped when the salmon is slightly browned in the bottom. Once both sides are browned you are ready to serve!

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Homemade salmon burgers! You can top these with avocado or remoulade and eat them like a crab cake. They are also great all by themselves! Or dress them up with lettuce and bun and eat them burger style.

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What’s your favorite way to eat salmon burgers?

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Natalie Paramore

The places I go, the things I do and what I eat.

July 24, 2012

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