Sockeye salmon

Sockeye salmon from Alaska's Fish Creek.

This summer we’ve really been going after the fish — via setnet, dipnet, and rod-and-reel — and as a result we’ve started to exhaust our recipes for fresh salmon. My ran across Kristin Dixon’s recipe for salmon burgers as part of my day job for Alaska Dispatch and rather freely adapted it based on what I had in the kitchen. It was a huge hit with my girls.

Fresh sockeye salmon burgers

1 fillet of fresh salmon, skinned and deboned (I remove the pinbones with a pair of pilers) / 1 egg / Worcestershire sauce to taste / Salt and pepper to taste

Cut half the fillet into 1/8″ cubes and puree the other half in a food processor. Combine the salmon and mix it with the beaten egg, Worcestershire sauce, salt and pepper. Form the mixture into patties and cook on the grill or skillet. Kirstin adds a few different ingredients — there are plenty of possibilities — but I wanted to see the reaction without onions first.

Make sure you grease your skillet or grill — I’ve found that it’s sometimes a challenge to flip the patties.

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