Summer Salmon Burger

Switch up your next summer cookout with these easy, yet impressive homemade salmon burgers. Featuring Alaska Home Packs wild ground salmon meat, this dish will have you rethinking your love for traditional patties.

With no added binders, you’ll enjoy all the flavors fresh Alaskan salmon has to offer. Paired with a little spicy aioli and just the right amount of sweet from the pineapple salsa, this hearty burger is sure to steal the show. Enjoy alongside an iced cold gose, lager or pilsner for the perfect poolside spread. 

Summer Salmon Burger

Total Time 3hours 30 minutes

Servings 4 servings

INGREDIENTS

For the salmon burgers

1 1/2 lbs Alaska Home Pack Salmon Burger meat

3 scallions both green and white parts finely chopped

1/4 cup cilantro finely chopped

1 1/2 tablespoons mayonnaise

2 teaspoons hot sauce more or less to taste

1 teaspoon kosher salt

1/2 cup rice flour for cooking

1-2 tablespoons olive oil for cooking

For the chipotle mayo

zest and juice of 1/2 lime

1/8 teaspoon salt, more to taste

1/2 teaspoon chili powder

1 teaspoon smoked paprika

1/4 teaspoon ground chipotle powder – you can also use one chipotle pepper from a can (blending it with the mayo in a blender) or just stir in 1-3 teaspoons of the smoky adobo sauce from the can. Start conservatively, adding more to taste. I prefer the Adobo Sauce!

For the pineapple salsa

1 cup pineapple fine diced

3 tablespoons red onion finely diced

1 tablespoon scallion finely chopped

1 tablespoon serrano pepper finely diced (substitute with jalapeno if you want less spice)

1/4 cup cilantro freshly chopped

1 tablespoon lime juice

1/4 teaspoon sesame oil

Arugula and brioche buns to finish.

INSTRUCTIONS

Make the salmon burgers

• In a small bowl, mix together the scallions, cilantro, mayonnaise, hot sauce and salt. Add to the salmon and mix until well combined.
• Divide the mixture into four equal parts (about 150 g each) and form into patties about 3/4 in thick. Place on a parchment-lined baking sheet, cover with plastic wrap and chill in the refrigerator for about 3 hours.

Make the chipotle aioli

• Stir together the mayonnaise, Sriracha and season to taste with salt and pepper. Keep chilled in the refrigerator until ready to use.

Make the pineapple salsa (if making)

• In a large bowl, stir together the pineapple, onion, scallion, serrano (or jalapeno) pepper, cilantro, lime juice, and sesame oil. Keep chilled in the refrigerator until ready to use.

Cook the salmon burgers

• Heat the olive oil in a non-stick skillet over medium heat. Lightly dust the salmon burger with rice flour and tap off the excess. Place in the skillet and cook for about 3-4 minutes per side. Can grill as well.
• Serve the burgers immediately on buns with chipotle aioli, arugula and pineapple salsa.