Salmon burgers, also called patties or croquettes, originated in France in the late 1890s. They were developed by the founder of classical French cuisine, Escoffier, and were originally made of leftover beef. As Escoffier’s chefs began traveling throughout the world, the recipe for croquettes was transformed based upon the local cuisines where the chefs were visiting. Escoffier’s chefs began making croquettes from salmon, fish, chicken, and veggies.
Such a fancy beginning for a food that would become a staple to Americans during the Great Depression. During the Great Depression meals had to be both nutritious and cheap. Because the US government provided subsidies on canned salmon in the 1930s, one can of salmon cost less than a nickel, making salmon patties an economical meal for most families.
Do you want to transform your beef burgers, much like Escoffier’s chefs, into something a little fancier? Try my Salmon Burgers with an Herbed Tartar Sauce. They make a delightful summer supper.
I recommend using fresh, uncooked salmon for this recipe. Some recipes use already cooked salmon, but I have found cooking the salmon twice results in dry patties. If you are looking for a more economical meal, you can substitute canned salmon. Depending upon how thick you like your patties, this recipe will make 6 to 8 patties. We prefer a third of a pound patty so, for us, this recipe yields six for us.
PS – I will be at the Barnes and Noble in Fort Collins, 4045 South College Avenue, tomorrow, July 13, from 11 am to 3 pm signing copies of “Grocery Shopping Secrets.” Stop by and see me.
Salmon Burgers with an Herbed Tartar Sauce
Makes 6 to 8 burgers
To make salmon burgers:
2 pounds boneless, skinless salmon fillets, cut into ½-inch pieces
1 tablespoon + 1 teaspoon Dijon mustard
2 tablespoons capers
1 tablespoon brine from capers
⅓ cup green onions, thinly sliced
2 tablespoons fresh dill, finely chopped
2 tablespoons fresh chives, finely chopped
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
½ cup breadcrumbs
1 teaspoon onion salt
½ teaspoon large grind black pepper
In a food processor, place one-quarter of salmon, mustard, capers, caper brine, green onions, dill, chives, lemon zest, and lemon juice and process until the mixture is mostly smooth. Add remaining salmon, and pulse until salmon is chopped into ¼-inch pieces. If you struggle with using your food processor, using a sharp knife, dice the remaining salmon into ¼-inch pieces.
Transfer the mixture to a large bowl. Add breadcrumbs, salt, and pepper. Using your hands, mix gently. Divide the mixture into 6 to 8 balls. (6 balls yields ⅓-pound patties. 8 balls yields ¼-pound patties.) Shape each ball into 4-inch patties. Line a baking sheet with parchment paper, place patties on paper, cover with plastic wrap, and refrigerate for 30 minutes.
For the Herbed Tartar Sauce:
1 cup mayonnaise
1 teaspoon Dijon mustard
3 tablespoons capers
2 tablespoons fresh dill, finely chopped
2 tablespoons fresh chives, finely chopped
2 tablespoons fresh lemon juice
½ teaspoon salt
½ teaspoon large grind black pepper
In a medium bowl, place mayonnaise, mustard, capers, dill, chives, lemon juice, salt, and pepper and mix to combine. Cover with plastic wrap and chill until ready to serve.
To cook salmon burgers:
2 tablespoons olive oil
In a large skillet, place olive oil over a medium-high heat. When oil sizzles, add salmon patties and cook until golden and crisp on the top and bottom, about 3 minutes per side. A thermometer inserted into the thickest part of the patty should register at 145 degrees F.
For assembling burgers:
6 to 8 hamburger buns
Beefsteak tomato slices
Red onion slices
Lettuce leaves
Herbed tartar sauce
Selecting salmon for this recipe:
Atlantic salmon is normally the most reasonably priced. While there are salmon lovers who prefer the taste of Atlantic salmon, its price point is its strongest suit. Nutritionists find that farm-raised salmon is higher in vitamin C, saturated fat, and calories than wild salmon. Both are excellent sources of Omega 3’s. I recommend buying Atlantic, farm-raised salmon for this recipe.
Carol Ann
Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market and Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.
Copyright 2024 All Rights Reserved Carol Ann Kates
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