Try this delicious and nutritious take on salmon any season. Experiment with your favorite salmon varieties and different spices and herbs to elevate this simple fish sandwhich.
1 ¼ lbs salmon fillets, skinless
¼ cup fresh parsley, chopped
2 tbsp mayonnaise
2 tbsp grated onion
1 tbsp fresh lemon juice
Freshly ground black pepper
Brioche or other soft buns
Butter lettuce, onion, tomato (optional)
Serve with tartar sauce or mayo
Yield: 4 burgers
1. Cut salmon into 1/4-inch pieces, then using a chef's knife or cleaver chop into a coarse ground. You can also pulse in a food processor for 10-15 seconds.
2. Combine the salmon in a mixing bowl with the parsley, may, grated onion, lemon juice, salt and pepper. Divide into 4 equal patties and place on parchment paper lined baking sheet. Refrigerate for 15 minutes.
3. Light your preferred charcoal in a chimney starter, once coals are all slightly ashy white, pour evenly inside your YAK grill. Set wire or mesh grilling grate grate in place and heat grill until hot, about 3 minutes. Temperature should be medium - where you can hold your hand 5 inches above the grill grate for no longer than 4 seconds.
4. Grill the salmon burgers until well browned, approx. 3 minutes per side. Serve immediately with your favorite toppings.