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Salmon Burgers

Oxmoor House
Yield 4 servings (serving size: 1 burger)
For best results, choose salmon from the meaty center of the fish and avoid portions cut from the tail section (where the body starts to taper). Tail-end flesh contains more connective tissue than center-cut fillets. Use black sesame seed buns, if available.


  • 1 pound skinless center-cut salmon fillets, cut into 1-inch pieces, divided
  • 2 tablespoons Dijon mustard, divided
  • 2 teaspoons grated lemon rind
  • 2 tablespoons minced fresh tarragon
  • 1 tablespoon finely chopped shallots (about 1 small)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon honey
  • 1 cup arugula leaves
  • 1/2 cup thinly sliced red onion
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon extra-virgin olive oil
  • Cooking spray
  • 4 (1 1/2-ounce) hamburger buns, toasted

Nutrition Information

  • calories 372
  • fat 16 g
  • satfat 3.2 g
  • monofat 5.9 g
  • polyfat 5.8 g
  • protein 27.3 g
  • carbohydrate 28.2 g
  • fiber 1.5 g
  • cholesterol 67 mg
  • iron 2.1 mg
  • sodium 569 mg
  • calcium 92 mg

How to Make It

  1. Place 1/4 pound salmon, 1 tablespoon mustard, and rind in a food processor; process until smooth. Spoon puree into a large bowl. Place remaining 3/4 pound salmon in food processor; pulse 6 times or until coarsely chopped. Fold chopped salmon, tarragon, shallots, salt, and pepper into puree. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Cover and chill until ready to grill.

  2. Preheat grill to medium heat.

  3. Combine the remaining 1 tablespoon mustard and honey in a small bowl, and set aside.

  4. Combine arugula, onion, juice, and oil in a medium bowl. Set aside.

  5. Lightly coat both sides of burgers with cooking spray. Place patties on a grill rack; grill 2 minutes. Carefully turn patties, and grill for an additional 1 minute or until desired degree of doneness. Place 1 patty on bottom half of each bun; top each serving with 1 1/2 teaspoons honey mixture, 1/4 cup arugula mixture, and top half of bun.