Maple Salmon "Burgers" with Dill Dip
We love a fish sandwich, but for some reason we tended to order salmon burgers on a restaurant menu but never made them at home. Time to change that! We created this simple salmon "burger" for a delicious balance of rich salmon, made sweet and smoky using our Maple Salmon Rub, topped with herbaceous dill dip. It was delicious! Suggestion: don't forget the lemon squeeze right before eating - it makes a real difference in flavor.
Cook Time: 20 minutes
Servings: Yield 6 servings
- 2 pounds skinless, boneless salmon
- 1 tablespoon SKORDO Maple Salmon Rub
- 2 shallots, peeled and diced
- 3/4 cup coarse unflavored bread crumbs
- 3 tablespoons butter or olive oil
- lemon wedges
- SKORDO Dill Dip
- Fresh Dill, if desired
- Cut the salmon into ½ inch pieces. Place about ¼ of the salmon in a food processor, along with the Maple Salmon Rub. Turn the machine on and let it run for approximately 30 seconds or until the mixture becomes pasty. Scrape the sides of the bowl as necessary to ensure the mixture is well blended.
- Add the shallots and the remaining salmon to the mixture in the food processor bowl. Pulse the machine on and off until the fish is chopped and well combined with the puree. Be careful not to over-blend the mixture.
- Scrape the mixture into a medium sized bowl and use your hands to stir in the bread crumbs. Using your hands, shape the mixture into six even sized patties. Cover and refrigerate the patties for 30 minutes to firm them up.
- Place the butter and/or oil in a non-stick skillet over medium-high heat. When the butter / oil is hot, add the patties and cook for 3 minutes per side. Check for doneness if necessary by making a small cut.
- Alternatively, grill the patties over a medium flame. To help keep the patties intact, grill the first side for 4 minutes and then turn for the remaining 2 minutes.
- Serve on buns, on a bed of greens, or alone. Top with prepared dill dip and fresh dill. Garnish with fresh lemon wedges.