Ingredients

The following ingredients have 4 Servings
  • 1 pound wild caught salmon (skin removed)
  • 1/3 cup Panko bread crumbs (use gluten free bread crumbs if needed)
  • 2 tablespoons fresh grated Parmesan
  • 1 tablespoon olive oil (plus more for cooking)
  • 2 tablespoons dark brown sugar
  • 1 tablespoon paprika
  • 1/2 teaspoon cayenne (more or less adjust to your taste)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt + pepper
  • 4 smaller bagels or brioche burger buns (toasted)
  • slices Sliced avocado (grilled jalapenos + grilled pineapple , for topping (optional))
  • Microgreens (watercress + pickled red onion, for topping (optional))
  • 8 ounces cream cheese (softened)
  • 1/4 cup fresh basil (finely chopped)
  • 2 teablespoons fresh dill (finely chopped)
  • 2 tablespoons fresh parsley (finely chopped)
  • salt + pepper (to taste)

Instruction

  • Add the salmon to the bowl of a food processor and pulse until it is finely chopped and similar in size to ground chicken. Alternately, you can chop the salmon very finely with a sharp knife.
  • Add the chopped salmon to a bowl with the Panko breadcrumbs, parmesan and olive oil. Mix with a spoon until just combined. Form into 4 equally sized burgers (or 2 large) burgers.
  • In a small bowl, combine the brown sugar, paprika, cayenne, garlic powder, dried thyme, salt and pepper. Sprinkle both sides of the burgers generously with the seasoning mix.
  • Heat a skillet over medium-high heat with a tablespoon of olive oil. Cook burgers on each side until golden, about 3-4 minutes per side. Be gentle when flipping the burgers, as they are delicate.
  • Spread the bottom half of your toasted buns with the herbed cream cheese (recipe below). Top each bun with a salmon burger and then add your desired toppings. I highly recommend a slice of grilled pineapple! Add the top half of your bun. EAT!