Sockeye Salmon Burgers

Salmon burgers with spinach and feta on wheat buns with garlic aioli and shredded Romaine. Served with sweet potato fries. (Photo Credit: Adroit Ideals)

What’s your favorite seafood-based sandwich? For me, it’s hard to say. I like a nice lightly battered white fish sandwich with a touch of tartar sauce on a nicely toasted bun. Crab cakes are wonderful when served in sandwich format. Another favorite, my Sockeye Salmon Burgers, are a healthier seafood alternative to the regular beefy burger. I’m on a burger kick with my Spicy Black Bean Burgers posting earlier this week.

Salmon burgers with spinach and feta on wheat buns with garlic aioli and shredded Romaine.  Served with sweet potato fries.  (Photo Credit: Adroit Ideals)
Salmon burgers with spinach and feta on wheat buns with garlic aioli and shredded Romaine. Served with sweet potato fries. (Photo Credit: Adroit Ideals)

Last summer, I had some extra fresh Sockeye salmon that was left over from a previous dinner. I thought about what to make, and salmon burgers made a lot of sense. Since then, we’ve enjoyed these easy and tasty salmon burgers for lunch or dinner.

Salmon Burger with Spinach and Feta served with a Caesar Salad and my husband's Special Caesar Dressing.  (Photo Credit: Adroit Ideals)
Salmon Burger with Spinach and Feta served with a Caesar Salad and my husband’s Special Caesar Dressing. (Photo Credit: Adroit Ideals)

My favorite My Sockeye Salmon Burgers can be served on a bun with various fixin’s, or served bun-less alongside a nice tossed green salad. Try them with a Caesar salad draped with my husband’s Caesar Salad Dressing. With or without a bun, I like to serve my salmon burgers with either a garlic aioli or a tartar sauce depending on the filling.

Sockeye Salmon Burger served with The Best Tartar Sauce on a Sesame Seed Bun.  Side of Oven-Roasted Rosemary Garlic Fries. (Photo Credit: Adroit Ideals)
Sockeye Salmon Burger served with The Best Tartar Sauce on a Sesame Seed Bun. Side of Oven-Roasted Rosemary Garlic Fries. (Photo Credit: Adroit Ideals)

This recipe below is for my spinach and feta salmon burgers. I’ve modified Whole Foods Market’s version of these burgers. I like to make mine fresh and have made a few ingredient changes. Whole Foods Market sells their salmon burgers in the fresh seafood section of their stores. They sell several different flavors such as lemon thyme, bacon chile, teriyaki, and my favorite spinach feta.

Sockeye Salmon Burger and a fresh Garden Salad (Photo Credit: Adroit Ideals)
Sockeye Salmon Burger and a fresh Garden Salad (Photo Credit: Adroit Ideals)

My version of spinach feta contains just a bit of Old Bay seasoning which is a pretty prevalent seafood spice in the Delaware-Maryland-Virginia area where I live. I’m not sure what other ingredients that they use in their spinach feta salmon burgers. Here’s what I came up with instead:

Just mix together some diced fresh salmon, feta cheese crumbles, minced sweet onion, chopped fresh spinach leaves, breadcrumbs, salt, and Old Bay seasoning. Form the mixture into burgers and chill for a short period so the burgers will stay together in the pan. Saute the salmon burgers in oil until golden brown on each side. And serve. It’s pretty simple! (I’m thinking that adding some crispy bacon bits would add to the flavor! Maybe next time.)

Salmon burger served with lettuce, tomato, and mayo.  Onion rings on the side.  (Photo Credit: Adroit Ideals)
Salmon burger served with lettuce, tomato, and mayo. Onion rings on the side. (Photo Credit: Adroit Ideals)

Offer these salmon burgers with a slice of tomato, shredded Romaine lettuce, and some garlic aioli. You may prefer my tartar sauce, a mustard mayo, or even a slice of cheese. They taste great plain, too!

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From the kitchen of A Food Lover’s Delight….

Sockeye Salmon Burgers

Ingredients:

1 lb fresh sockeye salmon fillet, skinned, de-boned, and diced
1/4 c feta cheese crumbles
2 T minced sweet onion
1 c fresh spinach leaves, packed, then chopped
1 T mayonnaise
1/4 c breadcrumbs
1 t Old Bay seasoning (optional)
1 t salt

1 T coconut oil or canola oil for cooking

4 split sandwich buns, toasted
1/2 c The Best Tartar Sauce as a tangy condiment

Method:

1. Lightly combine all ingredients except the oil in a non-metallic bowl.
2. Carefully form salmon mixture into four burgers.
3. Chill burgers for about 2 hours, covered, in refrigerator. This step will help keep the salmon burgers from falling apart when cooking.
4. Heat a non-stick pan over medium heat. Add the coconut or canola oil and saute the burgers until light brown, about 3 – 5 minutes on each side.
5. Remove the cooked salmon burgers from the pan, and place on toasted buns.
6. Serve with garlic aioli or tartar sauce!

Serves 4. Offer with sweet potato or regular potato fries, onion rings, or bun-less with a side salad.

Variations: You can use other fresh salmon if you can’t find sockeye salmon. Add a tablespoon of crispy crumbled bacon to the salmon mixture for a smokier flavor. Coat the salmon burgers in panko breadcrumbs for a crispier version.

Sockeye Salmon Burger with Spinach and Feta.  Served on a toasted wheat bun with garlic aioli.  Sweet Potato fries on the side.  (Photo Credit: Adroit Ideals)
Sockeye Salmon Burger with Spinach and Feta. Served on a toasted wheat bun with garlic aioli. Sweet Potato fries on the side. (Photo Credit: Adroit Ideals)

Or serve with a side salad.

Spinach and feta salmon burger served on a sesame wheat bun slathered in mayo and topped with lettuce.  Romaine, cherry tomato, and carrot salad on the side. (Photo Credit: Adroit Ideals)
Spinach and feta salmon burger served on a sesame wheat bun slathered in mayo and topped with lettuce. Romaine, cherry tomato, and carrot salad on the side. (Photo Credit: Adroit Ideals)

www.afoodloversdelight.com (Copyright Adroit Ideals 2013)

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