I never get sick of salmon. It’s so versatile you can make it into whatever you want. When I discovered this recipe I could not pass up sharing. After trying these and sharing with friends for dinner, we were hooked. After eating it 4 nights in a row, I felt I had to share with you too.

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Make with our Alaskan Coho Salmon. It’s easiest made with fillets instead of portions. Be sure and double up on the pineapple salsa (which is superb). The final product blends spice, sweetness for a light, and refreshingly filling summer meal.

Make a batch in advance and hold it in the fridge for up to 5 days so the flavors all absorb nicely or put in freezer and pull out whenever you are ready. Easy. Yummy. Healthy.

SERVES 4  PREP TIME 20 minutes  COOK TIME 10


Salmon burgers:

1 1/2 lbs Alaskan salmon skinned and deboned

3 scallions both green and white parts finely chopped

1/4 cup cilantro finely chopped

1 1/2 tablespoons mayonnaise

2 teaspoons red curry paste

2 teaspoons sriracha more or less to taste

1 teaspoon kosher salt o 1/2 cup rice flour

1-2 tablespoons olive oil for cooking

Sriracha aioli: 

1/4 cup mayonnaise

2 teaspoons Sriracha more or less to taste

Kosher salt to taste

Freshly ground black pepper to taste

Pineapple salsa (Double up if you can):

1 cup pineapple fine diced

3 tablespoons red onion finely diced 1 / 2

1 tablespoon scallion finely chopped

1 tablespoon serrano pepper finely diced (substitute with jalapeno if you want less spice)

1/4 cup cilantro freshly chopped

1 tablespoon lime juice

1/4 teaspoon red curry paste

1/4 teaspoon sesame oil


Make the salmon burgers:

1. Slice the salmon into 1-inch chunks; it doesn’t have to be perfect since you’ll be fine tuning it in the food processor. Take a quarter of the salmon and place it in the food processor. Pulse the salmon until smooth. Add the remaining salmon to the food processor and pulse 3-5 times (or cut up into 1/4inch squared cubes as seen in photo)  taking care to keep the texture of the salmon, you want it to look like coarse ground beef, about 1/4 inch pieces, and not too smooth. Transfer the salmon to a bowl.

2. In a small bowl, mix together the scallions, cilantro, mayonnaise, red curry paste, sriracha, and salt. Add to the salmon and mix until well combined.

3. Divide the mixture into four equal parts (about 150 g each) and form into patties about 3/4 in thick. Place on a parchment-lined baking sheet, cover with plastic wrap and chill in the refrigerator for about 3 hours.

Make the sriracha aioli:

1. Stir together the mayonnaise, Sriracha and season to taste with salt and pepper. Keep chilled in the refrigerator until ready to use. Make the pineapple salsa (if making)

2. In a large bowl, stir together the pineapple, onion, scallion, serrano (or jalapeno) pepper, cilantro, lime juice, red curry paste, and sesame oil. Keep chilled in the refrigerator until ready to use.

Cook the salmon burgers

1. Heat the olive oil in a non-stick skillet over medium heat. Lightly dust the salmon burger with rice flour and tap off the excess. Place in the skillet and cook for about 3-4 minutes per side.

2. Serve the burgers immediately on buns (or ciabatta rolls) with sriracha aioli, fresh greens, and pineapple salsa (if using).

Recipe credit: Alaska Seafood and Chef Liren Baker of Kitchen Confidante

NUTRIENTS PER SERVING: Calories: 388kcal

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