Salmon Burgers

Note: Alaskan salmon has less fat in the fillets than Atlantic salmon, so if you use Alaskan salmon fillets, add a tablespoon of oil* to the mixture for consistency. Makes 6

Ingredients
  • 2 ¼ pounds salmon fillet, skinned, pin bones removed
  • ¾ cups dried bread crumbs
  • ½ cup minced shallot or red onion
  • ¼ cup finely chopped flat leaf parsley
  • 1 egg, lightly beaten
  • 1 tsp minced garlic
  • 1 tsp salt
  • ½ tsp white pepper
  • 2 Tbsp water (as needed for consistency)
  • 1 Tbsp olive oil (as needed for consistency)*
Directions
  1. Using a sharp knife, cut the salmon into 1-inch pieces and put into the bowl of a food processor fitted with a metal blade.
  2. Pulse until the fish is finely chopped, but do not over-process or the salmon with become pasty.
  3. In a large bowl, mix together the remaining ingredients, except water. Add the salmon and combine really well. If the mixture is too dry or crumbly, add water 1 tablespoon at a time until the mixture holds together well.
  4. Scoop the salmon mixture into 6 even sized balls, cover and refrigerate for at least one hour.
  5. Flatten into patties about 4 inches wide before you cook them.
  6. You can bake (350 degrees), grill (BBQ or grill pan) or fry these salmon burgers. Coat the baking sheet, BBQ or pan with a little oil and cook on both sides until just cooked through in the middle. About 4- 5 minutes on each side depending on the heat of the grill.
  7. Serve on a soft multi grain roll with red onion, lettuce, tomato, avocado and mayo.
Tip: This recipe is very versatile. You can use soy sauce, fresh ginger, and cilantro to make an Asian inspired taste, or cumin, coriander, chilies for a Mexican flav. Experiment with spices and condiments.