If you’ve never had a salmon burger before you have to try this. I’ve only had a few but the one that stands out to me is the one I had in NYC when we were there for our anniversary last year. We stumbled on this restaurant near 30 Rock and this burger was amazing. It wasn’t just a piece of salmon on bread like what some salmon burgers look like. And it wasn’t ground fish either like I’ve seen (apparently from a can??)…it was somewhere in between similar to the consistency and outside crunch of a crab cake.

This version is similar to what I had, with a touch of sweetness from the apricot jam, a good bit of salty from the capers and fresh Parmesan, some freshness from the herbs, and a nice crunch to add a variety of texture. This obviously tastes best on a bun – homemade sourdough pictured above – however this would work well with any kind of side dish. The picture above also features an avocado lime ranch dressing which adds a nice tang but is not absolutely necessary. This can be enjoyed simply on a toasted and buttered bun!

How do you like your salmon burger? I would love to hear your thoughts. For now, this version is on the top of our list. I hope it makes yours too!

Ingredients

Instructions

1. Preheat oven to 350 degrees.
2. Rub salmon with olive oil and spices and place in a baking dish.
3. Bake 10-15 min until just cooked through. Let cool.
4. Combine apricot jam, parmesan, bread crumbs, herbs, eggs and capers.
5. Flake baked salmon and mix with the above mixture.
6. Form into 6-7 patties.
7. Grill each on medium high heat about 3 min each side.

notes

• The seasonings can be adjusted to taste. The use of cloves, allspice and nutmeg are commonly used in Jamaican cooking but can be easily substituted with other seasonings or omitted.
• These taste best on the grill but a nice crust can also be developed using a cast iron skillet with a touch of olive oil