Pulled Salmon Burger Recipe

Preheat a grill pan or skillet over medium heat. Halve the focaccia buns horizontally. Brush cut sides lightly with olive oil or spread a little softened butter. Place buns cut-side down in the pan and toast until golden and crisp, about 1–2 minutes. Keep warm.

Peel and thinly slice the red onion into rings. In a small saucepan combine white wine vinegar, water, sugar and 1/2 tsp salt. Heat just until sugar dissolves, then remove from heat. Place onion slices in a heatproof jar or bowl and pour the hot brine over them. Let cool to room temperature, then refrigerate at least 20 minutes (best 1 hour) before serving.

In a bowl whisk together mayonnaise, ketchup, Dijon mustard, lemon juice, honey and smoked paprika until smooth. Stir in chopped fresh dill, then season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust balance (more lemon for acidity, more honey for sweetness). Chill until ready to use.

Prepare the salmon: pat dry the salmon fillet and brush with 1 tbsp olive oil. Rub evenly with brown sugar, smoked paprika, 1.5 tsp salt and 1 tsp black pepper. Drizzle the tablespoon of lemon juice over the top.

Preheat your smoker to 110–120°C (225–250°F). If using a grill set up for indirect heat and use a smoking box or wrapped wood chips. Add applewood or alder chips to produce a mild smoke.

Place seasoned salmon on the smoker grates skin-side down (if skin removed, place on foil or plank). Smoke gently until the salmon flakes easily and reaches an internal temperature of 55–60°C (130–140°F), about 40–55 minutes depending on thickness. You want firm but moist flesh.

Remove salmon from the smoker and let rest 5 minutes. Using two forks or clean hands, gently pull the salmon apart into large flakes/strips — "gezupfter" pulled salmon. Transfer to a bowl and fold lightly to combine juices. Keep warm or hold at a low oven temperature (80°C / 175°F) if not assembling immediately.

Prepare the vegetables: rinse and pat dry iceberg lettuce leaves; core and thinly slice the cucumber into rounds or ribbons.

To assemble each burger: spread about 1–2 tbsp of the dill-BBQ sauce on the bottom half of a toasted focaccia bun. Layer 2–3 leaves of iceberg lettuce, a few cucumber slices, then a generous portion (about 200 g) of pulled smoked salmon.

Top the salmon with a few slices of pickled pink onions and a small drizzle (about 1 tsp) more of dill-BBQ sauce if desired. Place a dill sprig on top for aroma, close with the top bun.

Serve immediately with lemon wedges for squeezing over the salmon and extra sauce on the side.