Here we go with another late-summer burger recipe, this time featuring salmon! Throughout my life I have not been a huge fan of food that “lived under water”, but with all of the talk about salmon being such a healthy food, I felt I owed it to myself and my family to get it into the rotation. I’m proud to say I’ve found quite a few variations that I really love – Maple Glazed Salmon, Salmon Cakes, and even some canned salmon mixed with mayo for an easy lunch. Earlier this summer, I was shopping in Whole Foods and saw that salmon burgers were on special, only $2.50 instead of $5.00 each for a burger made with wild salmon, so I had to try them. They grilled up beautifully and were delicious, but the regular price just seemed excessive for something I should be able to make at home!
Of course I decided to try to make them one afternoon when my fridge and pantry were sparse (we were even out of soy sauce!) and no time to go to the store, so when I went searching for recipes I was very limited on what I’d be able to try. I came across a somewhat odd sounding Rachael Ray recipe for “Everything Salmon Burgers” which seemed to be trying to replicate the flavor profile of an everything bagel with lox and cream cheese. That was a little much for me, but I liked the stripped down idea for the burger (well, it sounded good enough and I could make it quickly with what I had on hand!).
The result was perfect for me…with all of the seasoning and grilling, the salmon taste is not overly strong, but the burgers are flavorful, easy to throw together, and such a great way to eat more fish. Note that I would NOT recommend going out and spending $20/lb for fresh wild salmon for this recipe – it is perfect for when you can get wild salmon at a bargain price. My favorite is frozen wild salmon from Trader Joe’s, which comes already skinned for $7.99/lb! The previously frozen kind doesn’t have the best texture when cooked as a filet, but is the perfect solution in a recipe like this 🙂
adapted from Food Network