Saloon Salmon Burger Recipe

Prepare salmon

Pat the salmon dry with paper towels. Remove any remaining skin or pin bones. Finely chop the salmon into small pieces (or pulse 2–3 times in a food processor for a coarse texture). Place the chopped salmon in a mixing bowl.

Mix

Add panko, egg, green onion, parsley, Dijon mustard, Worcestershire, lemon zest, lemon juice, salt, and black pepper to the bowl with salmon. Using a fork or your hands, gently combine until evenly mixed but not overworked. The mixture should hold together when pressed; if too wet, add 1 tablespoon more panko.

Form patties

Divide the mixture into 4 equal portions (about 4 oz each). Lightly shape into compact patties about 3½ inches in diameter and ¾ inch thick. Chill the patties on a plate in the fridge for 15 minutes to help them firm up.

Cook

Heat a large skillet over medium-high heat and add 2 tablespoons neutral oil. When oil is shimmering, add patties (don’t overcrowd — cook in batches if needed). Cook 3–4 minutes per side, pressing gently once with a spatula for even contact, until golden brown and the internal temperature reaches 125–130°F (52–54°C) for medium (or 145°F / 63°C if you prefer well-done). Transfer cooked patties to a warm plate and tent with foil.

Combine ketchup, apple cider vinegar, brown sugar, smoked paprika, Worcestershire sauce, minced chipotle, hot sauce (if using), and salt in a small saucepan. Stir to combine.

Bring to a gentle simmer over medium-low heat. Cook, stirring occasionally, for 6–8 minutes until slightly thickened and glossy. Taste and adjust seasoning (more chipotle for heat, more sugar for sweetness, more vinegar for brightness). Remove from heat and keep warm. Reserve about 1–2 tablespoons per burger to top each salmon patty.

In a small bowl, whisk together mayonnaise, chopped pickles, chopped capers, lemon juice, minced chipotle, cilantro (if using), salt, and pepper until smooth. Taste and adjust seasoning. Refrigerate until ready to use. Portion about 1–2 tablespoons per burger at assembly.

Toast buns: Heat a skillet over medium. Spread softened butter on cut sides of buns and toast cut-side down 1–2 minutes until golden. Keep warm.

Assemble: Spread about 1 tablespoon chipotle tartar sauce on the bottom bun. Place a lettuce leaf on the sauce, then a slice of tomato, and a couple rings of red onion. Set the cooked salmon patty on top of the vegetables. Spoon 1–2 tablespoons Red Dog BBQ Sauce over the patty. Add a small drizzle (or dollop) of additional chipotle tartar if desired. Top with the bun crown and gently press to set.

Serve: Serve immediately with lemon wedges on the side and your choice of fries or salad. Leftover sauces keep refrigerated up to 5 days; cooked patties are best eaten same day.