This is the first salmon burger recipe that I have felt confident posting. Canned Wild Alaskan salmon is a staple in our house. It is relatively inexpensive, especially when bought in bulk at wholesale stores like Costco. We get 6, 6oz cans for about $13. That’s 36 ounces, 2.25 pounds, equalling less than $6 a pound for wild salmon. It is already cooked and it is easy to incorporate in quick meals like my salmon salad recipe, a quick pasta or mac and cheese, or even my fried rice dish. But we get sick of all those options so every once in a while I have to make salmon burgers, or salmon croquettes as Adam likes to call them.
Health Benefits of Wild Salmon
I like including Wild Alaskan salmon in my monthly diet. Often, the frozen fillets at the store are disappointing and the smoked salmon packages are severely overpriced here in Hawaii. Wild Salmon has so many amazing health benefits. Salmon is high in omega-3s and Vitamin D, Vitamin B12 and B3, and B6. It is high in selenium, a great source of protein, and a good source of potassium. Wild Alaskan Salmon is also low in mercury and it has less exposure to bisphenals and heavy metals. Moreover, the pink rosy pigment in salmon is an phyto-chemical or carotenoid, called astaxanthin. Studies in animals show that Astaxanthin acts as a antioxidant and reduces inflammation and tissue damage.
Is the Burger a Croquette?
This recipe isn’t for a plain, gooey, salmon burger. Instead this salmon creation is breaded and shallow fried in healthy oils. My recipe also is not traditional for either the salmon burger category or the salmon croquette category. Potato is one of the main ingredients in croquette recipes across cultures. Chefs mix mashed potatoes with poultry, meat or fish, adding onions, herbs, and milk or eggs, etc. Then they bread and deep fry the croquettes or patties.
My salmon croquette recipe skips the potato (although you could try adding potato and cut out adding the breadcrumbs into the mixture). Instead of potato, this croquette recipe uses egg and just a little breadcrumbs inside the mixture. Then they are coated in breadcrumbs before giving them a solid shallow fry in olive oil or coconut oil.
Like many of my recipes this one is simple, easily made with several ingredients that you are likely to have on tap. The salmon burgers are flexible, you can leave out the carrots, add red pepper, chop fresh herbs etc. Oh, of course they are also gluten-free if you use gluten-free soy sauce and gluten-free breadcrumbs.
Recipe for Gluten-free Salmon Burger
yield: about 8 burgers about 3 inches diameter by ½ inch thick
special equipment: maybe a blender for making your breadcrumbs
- olive oil or refined coconut oil for sauté and pan-fry
- 2 cans of salmon (Wild Alaskan, boneless and skinless is preferred), drained
- 2 stalks celery chopped fine
- ½ large carrot (or 1 small carrot) chopped fine
- 1 small onion chopped fine
- 1 heaping tablespoon chopped garlic (2-4 cloves)
- ¼ cup parsley chopped fine
- 2 eggs beaten lightly
- 1 large pinch of salt (½ teaspoon or so)
- 2 tablespoons gluten-free tamari or soy sauce
- ½ cup gluten-free bread crumbs for the mixture and another 1 cup or so for breading the outside of the burger. (I save the end or slices of our gluten-free bread, add a little bit of uncooked quick oats and blend on high until fine).
- Pour enough olive oil to cover the pan and sauté chopped onion, celery and carrot and garlic for 5-10 minutes until carrots are soft. Add the chopped parsley for the last 2 minutes.
- In the meantime add canned salmon, salt, pepper, soy sauce, and bread crumbs and mix well
- When the sautéed vegetables are done, add them to the salmon mixture and check for taste (salt, pepper, soy etc).
- Then add the egg and ½ cup of breadcrumbs
- In a separate bowl place ½ cup or more breadcrumb mixture
- Form salmon patties and fry lightly on each side until golden brown about 4-5 minutes on each side.
- Serve warm or cold with whatever side dish you feel is appropriate