Alaska Salmon Burger
Fresh-ground wild sockeye formed into thick patties with capers, lemon zest, and herbs — pan-seared crispy on the outside, tender within.
American · Sockeye Salmon
Notes before you start
A great salmon burger starts with a sharp knife, not a food processor. You want to taste the fish in distinct, tender pieces — not a homogenous paste. The capers and lemon zest do the heavy lifting on flavor, and the panko and egg hold everything together just enough to form a patty that won't fall apart in the pan. These are the kind of burgers that make people forget they were expecting beef.
10 steps
Using a sharp knife, cut the salmon into rough 1/4-inch dice. Do not use a food processor — you want texture, not paste.
Place the diced salmon in a large bowl. Add capers, lemon zest, dill, chives, egg, panko, Dijon mustard, salt, and pepper.
Fold the mixture gently with a spatula until just combined. Do not overmix.
Divide the mixture into 4 equal portions and shape into patties about 3/4 inch thick. Press a slight dimple into the center of each to prevent puffing.
Place patties on a parchment-lined plate and refrigerate for 15 minutes to firm up.
Heat olive oil in a large non-stick or cast-iron skillet over medium-high heat.
Cook patties for 3-4 minutes per side, until golden brown and crispy on the outside and just cooked through in the center (internal temperature of 130°F).
While burgers cook, toast the brioche buns cut-side down in a dry skillet or under the broiler.
Spread tartar sauce or aioli on the bottom bun. Layer with lettuce, tomato, the salmon burger, red onion, and the top bun.
Serve immediately with lemon wedges and pickle spears.
The Story Behind This Dish
This recipe came from necessity. When you are cutting sockeye fillets for hours, you end up with trim pieces that are too small to sell as portions but too good to waste. Grinding them into burger patties was the obvious move, and once we started adding capers and fresh dill, it became something people specifically requested. Wild sockeye has enough fat and flavor to stand up as a burger without needing a lot of fillers or heavy sauces. The deep red color stays vibrant even after cooking, and the flavor is unmistakably wild — clean and rich in a way that farmed salmon cannot replicate.
A citrusy wheat beer or a dry rosé pairs well with the brightness of the capers and lemon in the patty.
- ·For sockeye salmon: Keta salmon or coho salmon work well; avoid king salmon as it is too rich for burgers
- ·For panko: Crushed saltine crackers or gluten-free breadcrumbs
- ·For brioche buns: Any sturdy burger bun, or serve the patty over a salad for a lighter option
Uncooked patties can be refrigerated for up to 1 day or frozen individually on a parchment-lined sheet, then transferred to a freezer bag for up to 2 months. Cook from frozen by adding 2-3 minutes per side over medium heat.
