Salmon burgers
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***WESTERN VERSION, MAKES TWO BURGERS***
10-12 oz (approx. 300g) salmon fillet meat
1-2 shallots
mustard
lemon juice
fresh dill
honey
breadcrumbs
salt
pepper
butter
burgers buns
slaw (recipe below)
Finely chop the shallots and dill and put in a mixing bowl, along with a spoonful of mustard, a squeeze of lemon juice (a teaspoon, max), a small squeeze of honey and a few grinds of pepper.
Remove the skin from the salmon, and dice the fish into approx. 1/4 inch (6mm) cubes. Put 2/3 of the fish into the mixing bowl. Chop the remaining third as fine as you can, and grind it into the cutting board with the side of your knife to make a fine paste. Add that to the bowl.
Mix everything with just enough breadcrumbs to make it moldable — I use maybe a quarter cup (30g) — and mold into two patties that match the size and shape of your burger buns. (Unlike beef patties, they won't shrink much during cooking.) Season the outside of the patties with salt just prior to cooking.
Heat a pan (preferably nonstick) on medium-low heat and melt in some butter. When the butter is just starting to brown, lay in the patties. Cook until the first side is brown and flip. Push on the surface of the burger — when you feel the inside go a little firm, they're done. Usually takes me six minutes, total.
Put the patty on the bun and top with slaw (recipe below).
***EASTERN VERSION, MAKES TWO BURGERS***
10-12 oz (approx. 300g) salmon fillet meat
1-2 scallions
1 small thumb of ginger
miso paste
rice vinegar
honey
black sesame seeds (very optional)
breadcrumbs
salt
oil
burgers buns
slaw (recipe below)
Peel and finely chop the ginger. Remove any decaying outer layers from the scallions, remove the roots, and cut the scallions down the middle lengthwise before chopping fine — white and green parts included. Put everything into a mixing bowl along with a spoonful of miso paste, a splash of rice vinegar (maybe a teaspoon), a small squeeze of honey and some black sesame seeds.
Remove the skin from the salmon, and dice the fish into approx. 1/4 inch (6mm) cubes. Put 2/3 of the fish into the mixing bowl. Chop the remaining third as fine as you can, and grind it into the cutting board with the side of your knife to make a fine paste. Add that to the bowl.
Mix everything with just enough breadcrumbs to make it moldable — I use maybe a quarter cup (30g) — and mold into two patties that match the size and shape of your burger buns. (Unlike beef patties, they won't shrink much during cooking.) Do not season the patties with salt — the miso has enough salt.
Heat a pan (preferably nonstick) on medium-low heat, put in some oil (I like virgin avocado oil) and lay in the patties. Cook until the first side is brown and flip. Push on the surface of the burger — when you feel the inside go a little firm, they're done. Usually takes me six minutes, total.
Put the patty on the bun and top with slaw (recipe below).
***SLAW RECIPE***
bagged pre-cut slaw mix
mayonnaise
vinegar (I like rice vinegar)
sugar
salt
celery seeds (very optional)
soy sauce and chopped cilantro (optional, good with the Asian-flavored burger)
Mix the veg with a big glug of vinegar and just enough mayo to hold it together. Stir in a big pinch of sugar, a small pinch of sat, some celery seeds (if using), a splash of soy sauce + chopped cilantro (if using), and taste. This is a condiment for a burger, so it should taste too strong on its own. Add more of whatever it needs, and ideally let it sit in the fridge for a few hours (or overnight) before using.
How To Make The Ultimate Salmon Burger With Secret Sauce
Here's my best ever recipe for juicy salmon burger with creamy secret sauce. The salmon burgers are very easy to make and better than anything you can find at a restaurant. Mad love..Bobby, Dessi, Rose, and Art! XOXO
RECIPE:
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How to make Salmon Patties | Even BETTER than my Tuna Patties recipe!
Today we are making Salmon Patties, and wait till you try them! These patties are loaded with flaky salmon and a lot of flavour. If you loved my How to make Tuna Patties recipe, this one is a winner!
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#platinitwithwendy #salmon #salmonpatties
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Homemade Grilled Salmon Burger Recipe | Fitness
Swap beef for seafood; this healthy grilled salmon burger will give you a mega dose of Omega-3s.
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Easy Salmon Burgers | Healthier Burger Recipe | Family Meals
When it’s mid-week and you’re craving a burger-fix, you need these healthier Easy Salmon Burgers with lemon-paprika mayo. All the satisfaction of a burger with barely any of the fat. It’s light, it’s fresh, it’s super easy to make and quick to cook. Plus, the kids will LOVE it!
Younger children ???????? may prefer ketchup to the lemon-paprika mayo, let them choose! You can go for a reduced salt and sugar ketchup if you like.
Baby weaning ???????? remove some salmon mixture before you add salt for their patty and mix with some of the panko crumb. Serve their burger deconstructed with some extra veggies. See recipe for full details.
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The FAMOUS SALMON BURGERS, EASY RECIPE
These Wild Alaskan Sockeye Salmon Burgers are super easy to make. Great on the bun or without to cut down on the calories. Great warm or cold. Serve it on top of your salad. Can't go wrong with this recipe.
PRINT RECIPE:
Ingredients:
1 1/2 pound Salmon fillet
1 or 2 Large eggs
3/4 to 1 Cup Italian Style Panko Bread Crumbs
1 green onion, diced
1/2 small red onion, diced
1 small tomato, diced
1 Tbsp. Garlic Powder
2 Tbsp. fresh Dill, minced (1 Tbsp Dill Paste or Dill weed or use Parsley)
1 Tbsp. Olive Oil
1 Tbsp. Lemon Juice
1/2 tsp. salt
1/2 tsp. pepper
Burger buns
Instructions:
In a medium-sized bowl, add: egg(s), bread crumbs, onions, tomato, garlic powder, dill, Olive oil and salt/pepper. Mix well and set aside.
Remove skin from Salmon fillet and coarsely chop with a knife.
Add Salmon to the bowl and mix well.
Heat Grill pan or a large skillet to Medium-Hi. Add Oil.
Form Salmon mix into desired size burgers or patties.
Cook until golden brown, 3 to 5 minutes.
Flip and cook the other side.
Reduce the heat to low and cover with a lid.
Let cook on the inside for 3 to 5 minutes. This will make them Moist.
Cook in batches, a few at a time.
Serve warm with a bun or let them cool and serve on top of your favorite salad.
Enjoy!
Notes
The amount of bread crumbs depends on the tomatoes you choose. Some have more liquid. Add accordingly.
I have added just one egg to bind the ingredients together. You may need to add 2 if you make larger burgers.
#salmon #burgers #easydinner