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Grilled Salmon Burgers

Recipe Date:
July 15, 2013
Serving Size:
Cook Time:
Imperial (US)
  • 1 1/2 lbs salmon fillet with skin removed
  • 1 cup panko bread crumbs
  • 1 egg, beaten
  • 1 tbsp fresh flat leaf parsley, chopped
  • 1 tbsp fresh chives, chopped
  • 2 tsps curry powder
  • 1 1/2 tsps dill weed
  • 1/2 tsp salt
  • Fresh cracked pepper
  • 4 roma tomatoes
  • 1 cup mayonnaise
  • 1 tbsp siracha
  • 1 tbsp dill pickle diced
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • 2 - 3 large parsnips
  • 2 tbsps fresh chopped rosemary
  • 1 tbsp chopped garlic
  • 1 1/2 tbsps olive oil
  • 4 brioche buns

These grilled salmon burgers are served with a roasted tomato remoulade and rosemary parsnip fries — a light yet flavor packed summer meal. Pair with Lincourt Cube Pinot Noir.

Preheat oven to 425°

Begin by halving the roma tomatoes and placing them in a baking dish or muffin tin. Coat with olive oil, salt and pepper and place in oven once it comes up to temperature. These will take roughly 30 minutes to roast, so you will have time to prep the rest of the ingredients.

While the tomatoes are roasting, peel the parsnips and chop into ¼ inch fries. In a large bowl combine parsnips, rosemary, garlic, salt, pepper and extra virgin olive oil and toss to coat. These will only take about 15 minutes to cook, so you can let them marinate prior to transferring to the oven.

Depending on the desired texture of the finished burgers, you can either finely chop the raw salmon, or throw it in a food processor. I personally prefer to split the fish into two equal portions and use both methods to create an even blend. In a mixing bowl, combine salmon, egg, bread crumbs, parsley, chives, curry powder, dill weed and salt and fold with a spoon. When the mixture is fully distributed, divide into four equal portions and form into patties.

Once the tomatoes are done roasting, remove from oven and let cool. At this point you should start the grill and place the parsnips on a greased baking tray or if available, a silicone baking mat. You’re going to want to spread them evenly to create a single layer to ensure even cooking. Bake parsnips for 10 minutes at 400° then flip and finish for an additional 5 minutes. Place burgers on grill over medium/high heat and grill each side for 5-7 minutes.

After the tomatoes have cooled, move to food processor and combine with mayonnaise, sriracha, dill, Dijon, lemon juice, salt and pepper, then puree to a smooth consistency. Once the salmon is fully cooked, place them on the brioche buns and add a dollop of the roasted tomato remoulade. A little lettuce on top, and you are good to go. Pair with Lincourt Cube Pinot Noir for a light yet flavor packed summer meal.

Download this recipe in PDF format.