Salmon Burger

Chef Tom breaks down a side of wild caught Sockeye salmon and crafts a delicious Salmon Burger. Fire up the Yoder Smokers YS640s! This one is perfect for your Summer cookouts!

Salmon Burger Recipe


Ingredients

  • Vegetable oil, for the griddle
  • 2 soft onion rolls
  • Unsalted butter, softened, for spreading on the rolls
  • Boston Bibb lettuce
  • Tomato, sliced
  • Avocado, sliced
  • Red onion, sliced

For the Salmon Patties:

For the Mustard Sauce:

Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF, set up with the Yoder Smokers Cast Iron Griddle in place over the firebox, raised ridges side up, diffuser (door) removed.

Place the cubed salmon in a food processor with the yolk, lemon zest, Plowboys BBQ Fin & Feather and Noble Saltworks Pecan Smoked Flaked Finishing Salt. Pulse until finely chopped to a ground meat type consistency.

Remove the salmon mixture from the food processor and form into two (1/2 lb) patties, about the same diameter as the onion rolls you plan to serve them on. Transfer the patties to the refrigerator.

To make the Mustard Sauce, you will begin by making mayonnaise. Place the egg yolk in a heavy bowl along with the yolk, lemon juice and smoked paprika. Whisk well. Slowly drizzle in a few drops of the vegetable oil, whisking vigorously and constantly. As the oil emulsifies into the yolk mixture, begin to drizzle more oil in a slow steady stream. Continue this until all oil is incorporated. Season with Noble Saltworks Pecan Smoked Flaked Finishing Salt, to taste. Add the Big Rick’s Jalapeño Honey Mustard and whisk to combine. Store the in the refrigerator for up to a week.

When the salmon patties have firmed up (about 15-20 minutes), remove them from the refrigerator. Season both sides generously with Plowboys BBQ Fin & Feather.

You might also enjoy: Hot Smoked Salmon

Using a paper towel soaked with a couple of tablespoons of vegetable oil, grease the surface of the cast iron griddle. Place the salmon patties on the greased griddle. Cook until you achieve nice grill marks. Flip and continue cooking until the internal temperature reaches 135ºF. Remove from the grill immediately. Grill the halved, buttered onion roll, cut side down until lightly toasted. Remove from the grill.

To assemble the salmon burger, spread the bottom half of the onion roll with the mustard sauce. Top it with Boston Bibb lettuce, sliced tomato, sliced onions. Place the salmon patty on the veggies. Fan out the sliced avocado on top of the salmon. Drizzle a generous amount of the mustard sauce over the avocado and top with the other half of the onion roll.

FREE RECIPES IN YOUR INBOX
I agree to have my personal information transferred to MailChimp ( more information )
Chef Tom and our team spend hours in our Teaching Kitchen developing and proving new recipes so you know that when you're cooking something from us, it will be great. Sign-up here to get our best recipes, barbecue product overviews and offers straight to your inbox weekly.
We hate spam. Your email address will not be sold or shared with anyone else.

1 Comment

  1. Gary J.
    June 16, 2019

    Another great recipe. I made this yesterday for my wife and myself and we really enjoyed them. My sauce was a little thin but wonderful taste. Missed a couple bones, I need to be a bit more careful next time. Our store had just got in fresh Copper River Salmon.

    Reply

Leave a Reply