Wednesday, January 16, 2013

Alaskan Salmon Burgers


One of Andrew’s college buddies, Craig, lived in Sitka, Alaska, for five years. Before he left, he shipped us a box of fresh-caught Alaskan fish as a wedding gift. Best. Gift. Ever. I tracked the crap out of that package on! We’ve been slowly eating our way through the halibut, salmon and black cod, savoring it all. Thanks again Craig!

Included in the pack was some ground salmon for salmon burgers. I whipped some up the other night, using one of Craig’s recipes. It’s a recipe I’ll try with tuna or crab as well.

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Check out the cool Sitka packaging!

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First, mix all your ingredients together. This recipe has an Asian flavor profile – green onions, soy sauce, ginger, garlic, cilantro, plus egg and Panko (Japanese breadcrumbs) to help bind it. If you’re using a filet for this, use a potato masher or fork to grind it. You can also use a food processor, just be careful you don’t blend too much. As Craig says, fish can go from ground to mushy very fast so a few pulses will do.

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Form them into patties and refrigerate for at least 20 minutes to allow the flavors to meld.

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On medium high, heat vegetable oil and cook patties 3 minutes per side.

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I served it open-faced on a toasted piece of good-quality bread with some grainy mustard and a piece of something green. Yum.


Salmon Burgers

Yield: 2 servings

This recipe calls for 1/2 lb salmon, but you could easily double it to serve more. I made these into three patties but you could make them into two larger ones, too. Or, make sliders! I bet these would be divine served on those little mini Hawaiian rolls.


1/2 1b salmon filet, ground, or pulled apart with a fork
1 tablespoon peeled, minced ginger
1 tablespoon minced garlic
1 green onion, very thinly sliced
2 tablespoons chopped, fresh cilantro
1/2 teaspoon Kosher salt
1 tablespoon lemon juice
1 tablespoon soy sace
1/4 cup Panko bread crumbs or cracker meal
1 large egg, lightly beaten
2 tablespoons vegetable oil


Place salmon in medium bowl. Add ginger, garlic, green onions, cilantro, salt, lemon juice and soy sauce. Using a rubber spatula, mix to combine. Mix in the Panko and then add eggs. Stir to combine.

Dividing salmon mixture evenly, form into 3 patties. Refrigerate for at least 20 minutes before cooking. (The patties can be prepared up to 8 hours ahead. Transfer to covered container and refrigerate.)

In a large, heavy skillet, heat the oil over medium high heat and swirl to coat the pan. Add salmon patties and cook until golden brown on one side, about 3 minutes. Turn and cook until opaque throughout and golden brown on the other side, about 3 minutes longer.

Serve on buns, open face or over salad greens. Enjoy!

Craig Giammona, former Alaska resident

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