It’s wild Alaskan salmon season and grilling season (well it will be as soon as summer decides to join us in the Pacific NW). And according to many sources/dietary guidelines, we all should be eating at least 2 servings of seafood a week if we want to live a long, happy and fulfilling life.
With that in mind, this seems like the perfect month to test out salmon burgers. Here’s the recipe and I’ve linked to a few sauce and salsa ideas to accompany your burger, but they’re 100% optional. If curry and orange doesn’t strike your fancy, maybe the Barefoot Contessa’s basil dill recipe or Megan’s secret sauce will get your mouth watering. Or perhaps you’re just a ketchup, mustard and mayo kind of person. And if you’re avoiding carbs or gluten, you’ll have to mix up the ingredients a bit and I’m sure the burger will be delicious bun-less. Or possibly stuffed in corn tortillas for salmon tacos. I'll look forward to hearing what you come up with and reading your review!
1.) Fresh wild salmon is available at Costco right now for an incredible price - $7.99/lb. for wild sockeye fillets and $5.99/lb. for whole wild sockeye (yes, I have a serious Costco addiction, and will always be pimping it out!). And during the off season I buy frozen wild salmon at Costco (pictured above – you can tell by the wrinkles I yanked it out of my over crowded freezer - I won't be winning any photo competitions with this one!).
2.) Our friend Hillary gave me the best tip for an easy way to remove salmon skin if you don’t have mad knife skills (which I don’t). Fill up a frying pan with about ½ an inch of water. Bring it to a simmer and put the salmon, skin side down, in it for about 15 seconds. Remove it and the skin will peel right off! (Thanks, Hillary. Seriously most useful kitchen tip anyone has ever taught me!)
And now for the recipe!
Spiced Salmon Burgers
1 lb. wild salmon, skin removed
2 large garlic cloves, finely minced
1 tsp. fresh ginger, grated
¼ cup cilantro leaves, chopped
2 tsp. soy sauce
1 tsp. fish sauce
1 tsp. sesame oil
½ tsp. red chili flakes
Finely chop salmon and mix, by hand, with the rest of the ingredients in a bowl. Shape mixture into sliders or burger patties and refrigerate until ready to grill.
Grill burgers on medium high for about 3 minutes per side. If you’re using the Orange-Apricot glaze (below) brush it on the burgers while cooking.
Megan’s Secret Sauce
Barefoot Contessa’s Basil Dill Sauce
Orange Apricot Glaze & Curried Mustard Mayo
1 medium mango, chopped
1 small red bell pepper, chopped
1/3 cup onion, chopped
1/3 cup cilantro leaves, chopped
1 lime, juiced
¼ tsp. red chili flakes
Salt and pepper, to taste
Mix all salsa ingredients in a bowl and chill for at least an hour.
Happy 4th of July!