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.
- 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
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.
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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
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
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.
Pair it Up
Pour a glass of anything from off-dry Riesling to zippy white Burgundy. A dry rosé would be perfect as would lighter reds such as Pinot Noir or Gamay. Just steer clear of anything too oaky.
Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
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