Surf Your Turf: Salmon Burgers

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These salmon burgers are a real crowd pleaser! They can be served as a dinner main or lunch.

Salmon is a real nutritional powerhouse! Its high in protein as well as those touted Omega 3 fatty acids. The ratio of Omega 3 to 6 is the way you want it to be for its anti-inflammatory benefits. Its also so good for heart health, hair and skin health – not to forget it’s great brain food! You can always feel good about making this for yourself, you guests and your kids!

Always ask for sushi grade salmon – this allows you to taste it as you are preparing (giving you flavour adjustment) and also lets you make it medium rare.

I use a Cuisinart food processor – major time saver! I’ll throw in my herbs first, and then the pieces of salmon (I will pre-cut it into chunks then throw into the processor). When you are blending it just pulse about 4-5 times for a few seconds each time. You want the fish to be blended but not into a paste – more of a chunky consistency. Since you will ask for sushi grade salmon, you will be able to eat it raw – so during this stage you can taste the mixture and adjust the flavours according to your specific preferences.

When I go to the fishmonger – I always ask them to remove the skin off the fish for me (I forgot to do so for this shoot) – it will really reduce your prep time! Some fish places will sell you the ends of filets – the ugly little pieces that they won’t be able to sell and you can get a bit of a discount. My fave shops are City Fish (for the best quality and price) or Pisces for excellent quality (bit more pricey).

Fun Fact: If you miss your onion rings, you can substitute for sauteed spring onions. Just a quick little fry up in the pan (I like to use Lee’s Ghee with a touch of salt) creates tasty crispy little onions. So much better for you than the full-blown onion rings, but no compromise in the taste.

Ingredients

Servings 5

  • 2 lbs. Organic salmon filet (skin removed)
  • 1/2 bunch fresh parsley
  • zest from a lemon
  • 1 tbsp. lemon juice
  • 2 tbsp. olive oil
  • salt to taste (about 1 tbsp.)
  • 1 spring onion
  • 1 cup (approx.) panko crumbs (you can substitute with other bread crumbs if you'd like - CornFlake mixed with almond flour if you need gluten free)
 

Method

After the skin is removed from the salmon, cut it into slightly smaller chunks. Make sure you purchase sushi grade salmon - this way you don't need to cook it through (and you have the added benefit of being able to taste it before you cook it to adjust the taste). Place your onion and herbs in the food processor and run it until they are minced. Add the salmon and pulse the food processor a few times to get a chopped but slightly chunky consistency. Add your salt, olive oil, lemon zest and lemon juice. Mix by hand and taste to make sure you don't need any adjustments and you're happy with the taste. Make into patties (size of your choice) Pour out the panko crumbs onto a plate. Take each patty and press it into the crumbs coating the outside. Heat up a skillet with ghee (clarified butter) or olive oil, or grapeseed oil. Once the oil is hot (sizzles when you drop water into it) place each patty onto the pan. Cook until the outside is a crispy brown. You don't need to cook it all the way through as you are using sushi grade salmon so it can be on the more rare side. This will be about 3-5 minutes per side. Serve with sautéed spring onions, tomato slices and some tzatsiki.

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