We have fond memories of a certain fast-food fried fish sandwich, so we wanted to elevate a classic into a refined fish burger fit for the summer months. In our recipe, tangy caper- and dill-laced salmon burgers are topped with a sweet pickle relish and iceberg lettuce, all piled on a sweet roll.
We call for center-cut salmon for the recipe, mainly because we don’t want too much fat, which you’ll find in the tail end pieces. The fat has a much more pronounced flavor that we don’t want to overpower the patties.
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
For the Sweet Pickle Relish:
- 1 cup mayonnaise
- 6 tablespoons minced bread-and-butter pickles
- 2 tablespoons bread-and-butter pickle juice
- 2 tablespoons minced dill
- Kosher salt and freshly ground black pepper, to taste
For the Salmon Burgers:
- 1½ pounds skinless center-cut salmon fillet, finely chopped
- 2 cups panko bread crumbs, divided
- ½ cup mayonnaise
- ½ cup finely chopped parsley
- 1 tablespoon minced dill
- 1 tablespoon minced capers
- 1 teaspoon kosher salt
- 1 teaspoon Worcestershire sauce
- 1 teaspoon finely grated lemon zest
- ½ teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- ¼ cup vegetable oil, divided
- 6 King’s Hawaiian rolls, split and toasted
- Shredded iceberg lettuce, for garnish
1. Make the sweet pickle relish: In a small bowl, whisk together all the sauce ingredients, then set aside.
2. Make the salmon burgers: In a food processor, pulse the salmon until finely minced, then transfer to a large bowl. Add 1 cup of the panko, the mayonnaise, parsley, dill, capers, salt, Worcestershire, lemon zest, pepper and garlic. Using your hands, mix until incorporated, then form into six 4-ounce patties. Coat the patties in the remaining 1 cup of panko bread crumbs.
3. In 2 large nonstick skillets, heat 2 tablespoons of vegetable oil over medium-high heat. Add 3 burgers to each pan and cook, flipping once, until golden brown and cooked through, 4 to 5 minutes.
4. Spread the relish on the bottom halves of the buns then place a fish burger on each. Top with more relish, shredded iceberg lettuce and the remaining bun halves, then serve.
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