I’m writing this from a Starbucks in Squaw Valley with a dying laptop battery—apparently there are no accessible outlets here. The café sits at the base lodge and gets crowded, so seating is limited and many people rely on their laptop batteries. Before I head out to find another spot while Fabi finishes skiing, here’s a clear, polished version of the salmon burger recipe I tested for the first time.
I had never tried salmon burgers before making these, but I love salmon and they looked easy to prepare. I used a Food Network recipe as a starting point and adjusted it to my taste. These burgers are high in protein and work well for a quick, healthy lunch or dinner. Important tip: buy skinless salmon fillets. I almost bought a piece with skin on the underside, which would have made the patties difficult to handle.
I like to serve the salmon burgers on toasted buns with a handful of fresh arugula tossed in olive oil and cracked black pepper, pickles, and a tangy tartar or remoulade sauce. Crispy french fries are a great accompaniment if you’re indulging.
Side note: pregnancy has heightened my cravings and lowered my inhibitions. I often find myself stopping for treats I would usually resist. That said, I still try to eat well most of the time.
Below is a photo from a hike we took on the Flume Trail—one of the most beautiful, peaceful hikes I’ve experienced. On that perfect day there was even a cloud formation that looked like a smiley face. Can you spot it?
- 1 lb fresh boneless, skinless salmon fillet
- 1 tbsp Dijon mustard
- 1 tbsp mayonnaise
- 1 tbsp lemon juice
- 1/8 tsp cayenne pepper
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 cup panko breadcrumbs
- Olive oil, for brushing and frying
- Line a baking sheet with parchment paper and brush lightly with olive oil. Set aside.
- Cut the salmon fillet into two portions: roughly one-quarter and three-quarters. Finely dice the larger portion and place it in a large mixing bowl. Roughly chop the smaller portion and add it to a blender or food processor.
- Add the Dijon mustard, mayonnaise, lemon juice, cayenne, black pepper, and salt to the blender. Pulse until you have a smooth paste.
- Transfer the blended mixture to the bowl with the diced salmon and fold gently until evenly combined.
- Form the mixture into four even patties using your hands, then place them on the prepared baking sheet. Refrigerate for 30 minutes to firm up.
- Heat a thin layer of olive oil in a cast iron skillet over medium heat.
- Coat each patty lightly in panko breadcrumbs, then fry in the skillet about 4 minutes per side, until golden and cooked through. Check the center with a thermometer or cut to ensure doneness. If needed, finish briefly under a broiler to crisp the exterior.
Recipe adapted from Food Network