Alaska King Salmon Burger

For those times when you need easy and delicious—which is all the time these days, isn’t it?

It’s no secret, salmon, and seafood, in general, is good for your health—mind and body. And IDK about you, but I need all the healthy I can get. These past few years have been brutal. From political upheaval, COVID, and for me, life-threatening cancer—all wreaked havoc on my psyche and soul, which is why I eat seafood 2xs a week, at least.

Now, when I cook salmon, I always prepare it medium-rare because that’s the way I like it, and I always cook extra. I love to have leftover salmon in the fridge. It’s perfectly delicious with scrambled eggs in the morning, tucked in a street taco with salsa for a quick snack or light lunch, and even better, leftover salmon makes an amazing burger.

Here’s how I cook salmon burgers.

Alaska King Salmon Burger Recipe

Cut the previously cooked salmon into small pieces, like you’re feeding your toddler or puppy. Season the salmon with chile powder, cumin, garlic powder, snp. You want to enhance, not overpower. Mix lightly.

Mince some celery and onion. Think about a teaspoon for each burger, less if you’re not fond of onion. I used red onion cuz that’s what I had in the house. Sauté the vegetables in canola oil on medium heat for two to three minutes, careful not to brown.

Add equal amounts of mayo & Dijon to the salmon. For one burger, I used a teaspoon + of each. Toss in a tablespoon or three of panko, depending on how many burgers you’re making. Squeeze a few droplets of fresh lemon juice into the bowl.

Add the cooked veg to the salmon. Mix to combine and form into patties about the diameter of an orange or your burger bun’s size. Add a little more mayo to bind or breadcrumbs if the mixture is too wet. Sprinkle a fine dusting of all-purpose flour on both sides, cook on medium-low heat with a dab of butter, about two to three minutes on each side. More if you like your salmon well, but I don’t recommend it. Overcooked salmon tastes chalky and dry.

For the sauce, mix equal amounts of salsa and sour cream or Greek yogurt if you want healthy-ish. Brioche buns are perfectly soft and sweet. Add some lettuce and eat immediately!

If you’d like a full traditional salmon burger recipe and twenty-nine more delicious easy-to-prepare salmon recipes, buy my cookbook, Salmon From Market To Plate. If you’d like a signed copy for yourself or the salmon-lovers in your life, reply in the comments below or email me. I’ll pop one in the mail pronto.

Buying Salmon

So you might be wondering where I buy my salmon? This past year I joined Sitka Salmon Shares. It’s like a CSA except for fish. My monthly share arrives from Sitka, Alaska, frozen, and within six weeks of catch. That’s a huge deal. Most supermarket salmon has been frozen for a year.

I used wild Alaska king salmon because it’s fatty. Sockeye is a bit lean. Coho is a good contender. Farmed will work well too, but I only trust a few labels—Verlasso and Kvaroy Arctic. Wherever you buy your fish, please buy responsibly, and when you can, please support small wild fisheries and responsibly-raised farmed salmon.

Happy eating,
Maureen xo