Blackened Salmon Burger* Recipe

Prepare salmon

Pat the chopped salmon dry with paper towels. Transfer to a large bowl. Add panko breadcrumbs, egg, chopped green onions, minced garlic, lemon zest, Dijon, 3 tsp kosher salt, and 1 tsp black pepper. Mix gently with a fork until just combined; avoid overworking so patties stay tender.

Form patties

Divide mixture into 4 equal portions (about 4 oz each). Shape each portion into a compact patty about 3.5 inches wide and 3/4 inch thick. Place patties on a plate, cover, and refrigerate for 15–20 minutes to firm up.

In a small bowl combine paprika, smoked paprika, brown sugar, cumin, onion powder, garlic powder, dried thyme, and cayenne. Mix thoroughly. When patties are chilled, press both sides of each patty lightly into the spice mixture so they have an even coating but not so much that they fall apart.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbsp olive oil and let shimmer. Place the blackened salmon patties in the pan (don’t crowd; cook in two batches if needed). Cook 3–4 minutes on the first side without moving until a dark crust forms from the spices, then carefully flip and cook 2–3 minutes more until the internal temperature reaches 125–135°F (for medium) or until flaky and cooked through. Remove to a plate and tent with foil.

Melt butter in a separate skillet or in the same pan off to the side over medium heat. Split buns and toast cut sides in the butter until golden, about 1–2 minutes. If desired, spread a small amount of goat cheese on the bottom bun after toasting so it softens slightly.

In a food processor or with an immersion blender, combine mayonnaise, Greek yogurt, parsley, chives, tarragon, lemon juice, capers, minced garlic, salt, and pepper. Blend until smooth. If mixture is too thick, drizzle in up to 1 tsp olive oil or a little water to loosen to a spreadable consistency. Taste and adjust salt, lemon, or herbs as desired. Refrigerate until assembly.

Place a toasted bottom bun on a plate. Spread about 1–1.5 tbsp green goddess aioli over the bun. Crumble or spread approximately 1 oz (¼ of 4 oz total) goat cheese on the aioli. Top with a handful (about ½ cup) of arugula and a few thin slices of red onion.

Place the warm blackened salmon patty on top of the arugula. Add another small dollop (about 1 tsp) of goat cheese if you like extra tang. Spread a thin layer (about 1 tbsp) of green goddess aioli on the top bun, close the burger, and gently press to combine. Serve immediately with lemon wedges on the side.

Oven fries (easier, fewer hands)

Preheat oven to 425°F (220°C). Toss cut potatoes with 2 tbsp vegetable or olive oil, 1/2 tsp kosher salt, 1/8 tsp black pepper, and 1/4 tsp smoked paprika. Spread in a single layer on a parchment-lined baking sheet. Bake 20–25 minutes, flipping halfway, until golden and crisp. Remove, season to taste, and serve alongside burgers.

Fried fries (crispier)

Heat 2–3 inches of vegetable oil in a heavy pot to 325°F (160°C). Fry potatoes in batches 3–4 minutes until soft but not browned; remove and drain. Increase oil to 375°F (190°C) and return potatoes in batches to fry 1–2 minutes until golden and crisp. Drain on paper towels and immediately season with salt, pepper, and smoked paprika. Serve hot.