salmon burgers

So fresh and good. Courtesy of Mark Bittman, NYT Cooking.


1.5 pounds, skinless, boneless salmon

2 teaspoons dijon mustard

2 shallots, peeled and cut into chumks

1/2 cup coarse bread crumbs ( I used Panko)

1 tablespoon capers, drained

salt and freshly ground black pepper

2 tablespoons olive oil

lemon wedges and or hot sauce to taste


  • Cut salmon into large chunks and place about 1/4 in food processor along with the mustard
  • Turn on machine and let it run until mixture becomes pasty
  • Add shallots and remaining salmon and pulse until fish is chopped and well combined with puree
  • Scrape mixture into a bowl and by hand add bread crumbs, capers, salt and pepper
  • Shape into 4 burgers, place oil in pan on medium high heat
  • Cook burgers 2-3 minutes per side, peek inside to see if they are done by cutting a small slit in the meat
  • Serve over greens or on a bun