We’ve been making our own salmon burgers since the 90’s, and there are previous versions on this blog. This is our current version, updated from the one posted in 2014. We don’t make the 2019 version much any more, but I refer you to that one if you are avoiding grain.

These burgers are delicious and not hard to make. They are better than store-bought, and besides, you can control the quality of ingredients, with wild salmon and whole grain bread crumbs.

I make my own bread crumbs by putting two slices of organic, whole grain bread like Dave’s Killer 21 grain bread, Ezekiel, or Organic Sprouted bread into our Vitamix and whirling it until it is crumbs. Sometimes this is easier to do if you wad the bread into balls first, so it makes more contact with the blade.

3 pounds wild boneless salmon, skin removed
4 teaspoons Dijon mustard
2 shallots, peeled and cut into chunks
a small bunch of scallions, white parts only
4 cloves garlic
1 red pepper
1 cup whole grain bread crumbs
2 Tablespoon capers, drained
Salt and black pepper
2 Tablespoons avocado oil

In a food processor put the garlic and whirl it until it is small bits. Add the red pepper, shallots, and scallions, and pulse until minced. Remove from food processor to a large bowl.

Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor. Turn the machine on, and let it run — stopping to scrape down the sides if necessary — until the mixture becomes pasty.

Add the remaining salmon, and pulse the machine on and off until the fish is chopped and well combined with the puree. No piece should be larger than a ¼ inch or so, but also be careful not make the mixture too fine.

Scrape the mixture into a bowl with the veggies, and by hand, stir in the bread crumbs, mustard, capers and some salt and pepper. Shape into eight burgers. We use a 1/2 cup measuring scoop to do this.

(At this point, we usually wrap up most or all to to freeze for later, or you can cover and refrigerate the burgers for a few hours for when you want them.)

The trick to cooking them is to not overcook them. We often cook them directly from frozen in some oil on medium low with a lid on to steam them a bit, about 3-4 minutes a side. If cooking them thawed, you can cook them on medium uncovered for 2-3 minutes a side. (Alternatively, you can grill them by letting them firm up on the first side, grilling about 4 minutes, before turning over and finishing for just another minute or two.) To check for doneness, make a small cut and peek inside, although soon you’ll have a feel for this and not need to do that. You want them to firm up, while still being moist.

You can serve them on buns (we use Dave’s Killer 21 grain buns), or without a bun next to salad, with a little mayo mixed with chopped fresh dill and garlic powder. Alternatively, we like guacamole on them, or green harissa, or even tzatkiki. They are always welcome, and accommodate well many different ways of serving.

Yum! Enjoy!