Mild and tender keta salmon is a natural canvas for these big bold flavors, but any salmon will do just fine. Chopping the salmon by hand (not as daunting as it sounds) allows better control of the texture. Too coarse, and it falls apart. Too fine, and it’s rubbery. Serve this burger on a toasted bun with all the fixings alongside grilled corn for a perfect summertime (or anytime) meal.
- 1 portion kept salmon (8 to 10 ounces), 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 tablespoon finely chopped jalapeño
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon chipotle powder
- Kosher salt and freshly ground pepper to taste
- 1 tablespoon lime juice
- Neutral oil for sauteing
- Guacamole, lettuce, pickled onions, and sliced jalapeño for serving
Make the burgers
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.
Add the panko, 2 tablespoons of the mayonnaise, cumin, coriander, chipotle powder, finely chopped scallions and chiles. Season with salt and pepper and stir until uniformly combined. Form the mixture into 2 patties (3 1/2 to 4 inches).
Make the sauce
In a small bowl, combine the remaining mayonnaise with the lime juice.
Cook burgers and serve
Heat 1 tablespoon oil in a medium nonstick skillet over medium heat 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 tangy lime mayo.
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Spice it Up
Add 2 tablespoons fresh or frozen corn, coarsely chopped, to the mixture for a little sweetness and texture.
Wrap it Up
Make a double batch and freeze individually wrapped burgers that you don’t cook right away. While we don’t recommend refreezing our fish, in this case, the mayonnaise and panko help maintain texture. Added bonus — cook directly from the freezer. No need to thaw!
Pair it Up
Look for a lighter red — such as Beaujolais — without notes of oak, and serve it chilled.
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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