Crispy Shallot & Caper Salmon Burgers With Caper & Dill Aioli

Crispy Shallot & Caper Salmon Burgers with Caper & Dill Aioli

 

Last August, I had the pleasure of heading out to the Copper River in Cordova, Alaska to see how the river is fished and managed, and it was the trip of a lifetime. It was inspiring to see the way salmon is such an integral part of life in Cordova. Alaska is rural, wild, and pristine. I thought I loved salmon before I went, but after going, I think it may be the most perfect protein on the planet. 

I happened to chop up some beautiful, frozen Copper River salmon for this recipe, but you can use any salmon you have on hand to make these. Steelhead trout and shrimp work extremely well. I hope you give these a try!

 

Prep time 15 minutes

Cook time 15 minutes

Serves 4

 

Crispy shallot & caper salmon burgers

 

2 shallots (1/2 cup), finely diced and divided

1 3.5-ounce jar brined capers, drained, chopped, and divided

1 pound raw salmon, chopped

1 egg

1/2 cup panko breadcrumbs

1 teaspoon Dijon mustard

1/2 teaspoon dried dill

Salt and pepper to taste

 

Caper & dill aioli

 

1 cup mayo

Reserved shallots and capers

1/3 cup dill

Pinch of red chili flakes

1/2 teaspoon onion powder

Salt and pepper to taste

 

4 brioche burger buns

 

1.     Chop the shallots and capers and set aside. 

2.     In a large mixing bowl, combine the raw salmon, egg, panko, mustard, half the caper/shallot mixture, and seasonings.  Mix well to combine. Set aside for the breadcrumbs to soften.

3.     In a medium mixing bowl, combine all the caper & dill aioli ingredients and mix well. 

4.     Form the salmon mixture into 4 even patties.

5.     Heat a nonstick skillet over medium heat, then, in olive oil and butter, brown the patties on each side, 2-3 minutes.

6.     Toast the buns, slather with the caper sauce, and lay the patties on the bun. Top with more sauce and enjoy!

 

Optional

 

Reserve 1 tablespoon of the shallot and caper mixture to make a quick vinaigrette.

 

1 tablespoon caper and shallot mixture

Juice of a lemon

2-3 tablespoons white vinegar

1 teaspoon honey

Salt and pepper to taste

1/2 cup olive oil

 

Add ingredients to a mason jar and place the lid on. Shake well. Drizzle over greens and top with freshly grated parmesan cheese. Enjoy!