Salmon Burger with Tarragon Mayonnaise are really delicious, plus they are moist and perfectly flavored. During salmon season in the Pacific Northwest, especially in Oregon and Washington, these are a must make.
This wonderful salmon burger recipe was shared with me by Charlotte Crowley of Portland, Oregon. I have shared this recipe on my web site for many years and now I am finding it all over the internet. It sounds to me that a lot of people are enjoying Charlotte’s recipe.
More of Linda’s great Salmon Recipes and also How To Select, Buy, and Cook Fish.
- 1 pound salmon fillet, skinless, cut into 1/4-inch pieces (about 2 1/4 cups)
- 3 tablespoons mayonnaise
- 4 green onions, chopped
- 1 tablespoon small capers, drained
- 1 tablespoon lemon juice, fresh-squeezed
- 1 tablespoon fresh tarragon leaves or 1 teaspoon dried tarragon
- 1 teaspoon Dijon-style mustard
- 1 teaspoon horseradish, prepared
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup bread crumbs*
- 1 tablespoon butter
- 4 large tomato slices
- 4 radicchio leaves
- 1 cup mayonnaise
- 1/4 cup plain yogurt
- 4 green onions, chopped
- 1 tablespoon small capers, drained and rinsed
- 1 tablespoon lemon juice, fresh-squeezed
- 1 tablespoon tarragon leaves, freshly-chopped or 1 teaspoon dried tarragon**
- 2 teaspoon Dijon-style mustard
- 2 teaspoon horseradish, prepared
- Salt and pepper to taste
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Prepare Tarragon Mayonnaise; refrigerate until ready to serve.
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In a large bowl, combine salmon, mayonnaise, onion, capers, lemon juice, tarragon, mustard, horseradish, salt, and pepper. Cover and refrigerate 1 to 2 hours or until well chilled.
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Remove salmon mixture from refrigerator; add breadcrumbs and mix until combined. Shape into four (4) 1-inch patties.
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In a large frying pan over medium heat, melt butter. Add salmon patties and cook approximately 3 minutes per side or until just firm to touch and brown and crusty. Remove from heat.
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To serve, place 1 slice of toast or bun on each of 4 individual serving plates. Top each with salmon burger. Spread burgers generously with Tarragon Mayonnaise, a tomato slice, 2 radicchio leaves, and second toast slice or bun. Serve and enjoy!
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Makes 4 servings.
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Also excellent served with poached fish and crab cakes.
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In a medium bowl, combine mayonnaise, yogurt, onions, capers, lemon juice, tarragon, mustard, horseradish, salt, and pepper; mix until well blended.
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Cover and store in refrigerator until ready to use.
Source: Photo from Coastal Living online magazine.