Saffron and Honey

Eat Chic

Spicy salmon burgers

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I always loved salmon burgers, even if I did not always love salmon.

I think that actually one of the very first recipes posted on s&h back in my London days was a ‘fishcake’ with salmon, potatoes, and capers. I am not linking to it because the old-school phone photography makes me cringe a little bit (you can always find it under the ‘fish’ tag) though it is nice to remember the early enthusiasm that drove this blog before I knew better about a lot of things!

Back to these burgers – there are no potatoes in here, just fish, and some panko for binding, with lots of spices and vegetables.

Tip: I serve these with raw kale – instead of lettuce – and rye-sunflower bread rounds. Some mild aioli – garlic mayonnaise would be a great side condiment.

Spicy salmon burger

You’ll need:

  • 1 cup of salmon ‘meat’ (about two salmon filets)
  • 1/3 cup panko
  • 1/2 t paprika
  • 1/2 red bell pepper, finely diced
  • 1/2 t capers, chopped
  • 1/2 Spanish onion, minced
  • 1 t fresh ginger, minced
  • salt, pepper
  • olive oil

1. The process is fairly simple – take the skin off of your salmon, cutting the fish into long strips, then cube and chop until it is minced well.

2. Combine salmon mince with panko, paprika, capers, onion, ginger, and pepper. Season with salt and pepper and form into large patties. Wrap them tightly in plastic and refrigerate for a few hours, if you can. [you could also make these on Sunday night ahead of a Meatless Monday meal]

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3. Heat olive oil in a large pan – you could also use a grill pan or griddle – and cook each burger for about 3-4 minutes on each side. Serve immediately.

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