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Parsley-Dill Salmon Burger

Parsley-Dill Salmon Burger Recipe
Photo By Grace Parisi

Chopping the salmon by hand (not as daunting as it sounds) allows better control of the texture. This flavor combination, with all of those tender herbs, screams springtime, but we love it anytime. Serve it with sweet potato fries and a mixed green salad and dinner is served!

Make a double batch and freeze individually wrapped burgers that you don’t cook right away. While we don’t recommend re-freezing our fish, in this case, the mayonnaise and panko help maintain texture. Added bonus — no need to thaw before cooking.

Parsley-Dill Salmon Burger | Sitka Salmon Shares

Active time: 30 min
Total time: 40 min
Serves: 2


Ingredients

  • 8 to 10 ounces keta salmon, skin and pin bones removed
  • 2 tablespoons panko breadcrumbs
  • ¼ cup plus 2 tablespoons mayonnaise
  • 2 tablespoons finely chopped scallion, white and green parts
  • 1 ½ tablespoons finely chopped fresh dill
  • 1 ½ tablespoons finely chopped flat-leaf parsley
  • Kosher salt and freshly ground pepper to taste
  • 1 tablespoon prepared horseradish
  • Neutral oil for sauteing
  • Toasted buns for serving

Directions

Chop the Salmon

On a cutting board, cut the salmon lengthwise into thin strips. Turn and cut into small cubes, then finely chop the salmon. And transfer to a medium bowl.

Make the Burgers

Add the panko, 2 tablespoons of the mayonnaise, scallion, dill, and parsley. Season with salt and pepper and stir until uniformly combined. Form the mixture into two patties (3 ½ to 4 inches).

Make the Sauce

In a small bowl, combine the remaining mayonnaise with the horseradish.

Cook and Serve

In a medium nonstick skillet over medium, heat 1 tablespoon oil until shimmering. Add the patties and cook turning once, until firm to the touch and golden brown, 5 to 6 minutes total. Serve right away with horseradish mayo on a toasted bun.


Pro Tips

Spice it Up

Spice it Up

Add a bit of chopped tarragon and capers to the salmon mixture or the mayonnaise for a slightly French flare. 

Wrap it Up

Wrap it Up

Make a double batch and freeze individually wrapped burgers that you don’t cook right away. While we don’t recommend re-freezing our fish, in this case, the mayonnaise and panko help maintain texture. No need to thaw before cooking.

Lighten it Up

Lighten it Up

The burgers are light and healthy from the start, so the “diet” journey starts on your plate. Ditch the bun and horseradish mayo for some lettuce leaves, spicy yogurt, and pickled veggies.


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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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