>Home Run Recipe: Salmon Burgers


I’m back with my 6th installment of Home Run Recipe Week. 
This next recipe is one that I stumbled upon in a Better Homes and Garden Magazine (I think). I tore it out of a magazine from somewhere. I gave it a whirl and was very happy with how it turned out. 

Since we got back from Alaska with over 100 pounds of salmon, I’ve been trying salmon recipes left and right. This one I consider, well, a home run!

Salmon Burgers

1 lb fresh salmon filet skinned
3/4 cup panko (Japanese-style bread crumbs)
2 green onions, thinly sliced
2 Tbls snipped fresh cilantro
2 tsp grated fresh ginger
1 clove garlic, minced
2 eggs, lightly beaten
2 Tbls. soy sauce
1 Tbls lemon juice
2 Tbsp vegetable juice


Rinse salmon and pat dry; cut into 1-inch chunks. Place salmon in food processor; cover. Pulse 7 times to coursely grind (do not overprocess); set aside. In a bowl combine panko, green onions, cilantro, ginger, garlic, eggs, soy sauce, and lemon juice. Stir in salmon.

Line a tray with parchment paper or foil. Divide salmon into four mounds on the tray. Shape into on inch thick patties. Cover with plastic wrap; refrigerate at least 30 minutes or up to 8 hours (mixture will be easier to handle after chilling).

Heat oil in large skillet over med-high heat. Add salmon patties. Cook 4 to 5 minutes per side or until cooked through (160 degrees). 

Polly’s Tips
We skip the bun and just eat it as a salmon patty.

I also cheated on chilling it for 30 minutes and it turned out totally fine.

I used a different type of bread crumb and it tasted delicious.


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