I usually buy Wild Alaskan Sockeye Salmon on sale, but I found a great deal at Costco!!! Check it out since it’s a perfect size for this recipe! My family always enjoys when I make these and asks for more.
Ever since I’ve tried Yum-Yum sauce at the Japanese Steakhouse, I fell in love and use it instead of Mayo. It has more Creamy flavor that we enjoy. I love both brands below.
You can > BUY IT HERE.
Grill Pans are perfect for making burgers at home. I found this Amazing Baccarat Bio Red 28cm Cast Aluminum Non-stick Grill Pan at HomeGoods awhile back. It does a Perfect Job!
You can eat Wild Alaskan Sockeye Salmon Burgers with the bun or bunless! No wrong way of enjoying them!
Notes: I have added just one egg to bind ingredients together. You may need to add 2 if you make burgers larger. You may need to adjust the breadcrumbs by adding more if your tomato is more watery.
- 1½ pound Salmon fillet
- 1 or 2 Large eggs
- ¾ to 1 Cup Italian Style Panko Bread Crumbs
- 1 green onion, diced
- ½ small red onion, diced
- 1 small tomato, diced
- 1 Tbsp. Garlic Powder
- 2 Tbsp. fresh Dill, minced (1 Tbsp Dill Paste or Dill weed or use Parsley)
- 1 Tbsp. Olive Oil
- 1 Tbsp. Lemon Juice
- ½ tsp. salt
- ½ tsp. pepper
- Burger buns
- In a medium sized bowl, add: egg(s), bread crumbs, onions, tomato, garlic powder, dill, Olive oil and salt/pepper. Mix well and set aside.
- Remove skin from Salmon fillet and coarsely chop with a knife.
- Add Salmon to the bowl and mix well.
- Heat Grill pan or a large skillet to Medium-Hi. Add Oil.
- Form Salmon mix into desired size burgers or patties.
- Cook until golden brown, 3 to 5 minutes.
- Flip and cook the other side.
- Reduce the heat to low and cover with a lid.
- Let cook on the inside for 3 to 5 minutes. This will make them Moist.
- Cook in batches, few at a time.
- Serve warm with a bun or let them cool and serve on top of your favorite salad.
I have added just one egg to bind ingredients together. You may need to add 2 if you make burgers larger.