Wild Alaskan King Salmon Burgers


Do you love salmon but feel let down when you eat a salmon burger? I often do… because most are made with fillers, like bread crumbs, which leave them dry and unappetizing.  Well here is a recipe that will change your mind about salmon burgers… I promise.

For starters, this recipe begins with a hand chopped Wild Alaskan King Salmon filet. Diced sweet bell pepper and green onions add a touch of flavor, while egg whites and a little cream hold everything together. There are no bread crumbs in this recipe!

The inspiration for these burgers comes from Rick Moonen, owner of RM Seafood at the Mandalay Bay Resort, Las Vegas. Rick is not only one of the nation’s top seafood chefs, he is also a huge advocate for sustainable fishing. You’ve gotta love that…and these salmon burgers. Give them a try and let me know what you think.

And don’t forget the Homemade Green Tartar Sauce!

Wild Alaskan King Salmon Burgers
Recipe Type: Main Dish
Author: A Passionate Plate
Serves: 4
Adapted from Rick Moonan’s recipe in Food & Wine
  • 1 lb. Wild King Salmon filet, skin & bones removed
  • 1 cup finely diced red and yellow bell pepper
  • 1/4 cup finely chopped green onion (green parts only)
  • 4 Tbsp. heavy cream
  • 1 tsp. Tabasco sauce
  • 2 tsp. kosher salt
  • Fresh ground black pepper
  • 1 large egg white
  • 2 Tbsp. vegetable oil
  • 1 Tbsp. butter, cut into four pieces
  • 4 thick slices from a ripe tomato
  • micro greens or 4 pieces of leaf lettuce
  • hamburger buns, nan bread or pita
  • homemade tartar sauce
  1. Finely chop the salmon filet by hand and place the chopped fish into a large bowl. Add the bell peppers, green onion, cream, tabasco sauce, kosher salt and pepper. Gently stir to combine thoroughly.
  2. In a small bowl, use a hand mixer or balloon whisk to beat the egg white until very stiff peaks form.
  3. Use a spatula to gently fold the egg white into the salmon. Do not over mix.
  4. Form the mixture into four salmon patties, about 1/2 inch thick. The mix will be a little fragile, so handle the patties gently. Patties can be made ahead and refrigerated for up to 6 hours.
  5. Preheat the oven to 300 degrees.
  6. Heat a large, non-stick frying pan over medium high heat and add 1 Tbsp. oil. When oil begins to shimmer, add 2 of the salmon burgers, sliding a piece of butter underneath each one. Cook the burgers until well-browned, about 3 minutes.
  7. Flip the burgers, reduce the heat to moderate, and cook about three minutes longer. Remove the burgers to a baking sheet and place them in the oven. Wipe the skillet clean and repeat the cooking process with the remaining burgers.
  8. Once all the burgers are cooked, serve them open faced on your choice of a bun, a nan, or a pita. Top with homemade tartar sauce, a slice of tomato and micro greens.



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  2. Hello there,
    That’s a very good post. Have you thought of Salmon fishining in the Courtenay area of Vancouver Island?

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  4. Susie Jordan says:

    It’s hard for me to find wild salmon, so I substituted Atlantic and these were the best salmon burgers I have ever tasted. The patties are a little fragile until you get them into the pan, but worth the effort – so light and fluffy. Loved how light and flavorful these tasted!

    • MaryMiller says:

      Hi, Susie – I hope some day you can try this recipe with wild caught Alaskan salmon. It is so different than Atlantic. I’m glad you loved the recipe!

  5. Jeanne says:

    Gluten-free option – FABULOUS! I look forward to making these. I have tried ground almonds or ground oatmeal in place of breadcrumbs but this sounds better. I also have a yummy aioli recipe with ginger that I can pass along.

    • MaryMiller says:

      Jeanne – these are just delicious, and I never thought about the fact that they are also gluten-free… an added bonus. I would love to try these with your aioli recipe – definitely no bun required. I could see topping the burger with the ginger aoli and some Asian slaw. Next time! Thanks for taking time to comment on the post.

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