Grilled Salmon Burgers with Homemade Tartar Sauce
These healthy fish burgers are very quick and easy to make, and work well on a toasted sourdough bun with all the goodies, or serve the patty alone with a salad on the side. Either way, add a dollop of homemade tartar sauce for just the right amount of tanginess to complement the rich salmon.
These burgers are particularly good with grilled yam fries and chipotle mayo, and a side of garden fresh, steamed green beans.
| Servings | Prep Time |
| 8servings | 15minutes |
| Cook Time |
| 10minutes |
|
|
Ingredients
Ingredients
- 2pounds ground salmon
- 1/2cup red bell pepperfinely diced
- 1/2cup yellow bell pepperfinely diced
- 3/4cup panko crumbs
- 2cloves garlicminced
- 1large egglightly beaten
- 1tablespoon white wine or apple juice
- 1teaspoon fresh lemonjuiced
- 1teaspoon fresh dillminced
- 1teaspoon fresh chivesminced
- 1/2teaspoon sea salt
- 1/2teaspoon black pepperfresh ground
- Cooking spray
Basting/Grilling Sauce
- 1 clove garlicmashed
- 1/2 teaspoon fresh parsleyminced
- 1/2 teaspoon fresh tarragonminced
- 1/2 lemonjuice and zest
- 1/4 cup white wine or apple juice
- 1 tablespoon olive oil
- sea salt
- black pepperFresh ground
Instructions
- In a jar with a tight fitting lid, combine all Basting Sauce ingredients and shake well to emulsify – and shake again before basting the burgers.
- In a medium mixing bowl combine salmon, peppers, panko, garlic, dill and tarragon.
- In a small bowl combine egg, white wine, lemon juice and pepper. Add to the salmon mixture, and toss gently to combine. Divide equally into eight sections and make patties.
- Lightly coat the BBQ grate with cooking spray, and heat to medium-high 325 – 350 F. Brush with the basting sauce, season with salt and pepper, and grill 5 minutes per side adding sauce as needed.
- Salmon patties can be a bit on the fragile side. Cover and refrigerate for 30 – 60 minutes if needed.
Recipe Notes
