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Salmon Burger with pickled onions


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  • 1/2 cup cream cheese, room temperature
  • 3 scallions, white and greens, finely chopped
  • 1/2 cup mayonnaise
  • 1 teaspoon chopped flat-leaf parsley
  • 2 teaspoons chopped capers
  • 1 tablespoon plus 1 teaspoon lemon juice
  • 2 cornichons, minced (optional)
  • 2 teaspoons grated lemon zest
  • 2 teaspoons grated lime zest
  • Pinch of cayenne pepper
  • Coarse salt and freshly ground pepper
  • 1 medium red onion, finely chopped
  • 3 tablespoons white vinegar
  • 1/2 cup red-wine vinegar
  • 2 teaspoons sugar
  • 1 1/2 tablespoons coarse salt
  • For the burgers:
  • 2 pounds skinless, boneless salmon fillet, cut into 1- to 2-inch pieces
  • 1/4 cup minced scallions, white parts only
  • Zest of 1 lime
  • Zest of 1 lemon
  • 1/4 cup unsalted butter, room temperature
  • Coarse salt and freshly ground pepper
  • Olive oil, for griddle
  • 6 hamburger buns with sesame seeds, split
  • 1 pound baby arugula, washed and dried
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 avocado, peeled, pitted, and cut lengthwise into 18 pieces



Step 1

Make the sauce: In a medium bowl combine all the ingredients. Whisk until smooth. Chill until serving. Make the pickled onions: Place all ingredients in a small saucepan. Bring to a boil over medium-high heat. Remove from heat and let steep for 20 minutes. Let cool before using. Make the burgers: 4 Meridian Wild BC Sockeye Salmon Burgers Preheat your bbq or griddle over medium-high heat and brush the patties evenly with butter; season with salt and pepper. Lightly brush grill/griddle with oil and place patties on griddle. Cook, turning once, until medium, 5-7 minutes. Remove patties from grill/griddle. Brush cut sides of buns with remaining butter and place, cut side-down, on griddle until toasted, about 1 minute. Place arugula in a small bowl and drizzle with olive oil and lemon juice; toss to combine. Spread 1 tablespoon sauce over the top half of each hamburger bun. Top sauce with 1 tablespoon pickled onions, baby arugula, and 3 slices of avocado each. Place the salmon patties on the bottom half of each bun and sandwich with top half; serve immediately.

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