This salmon burger stands out for its hand-cut texture—moist, tender chunks of fresh salmon gently bound together for a juicy interior and caramelized crust. It is seasoned with Izak—a bold blend inspired by North African harissa, featuring sweet chili, cumin, and coriander for smoky heat and toasty depth. Arugula, egg, and breadcrumbs round out the mix—bringing freshness, structure, and just enough lift to keep the texture light. A quick chill or freezer rest keeps the burgers juicy, and a swipe of honey caramelizes the crust for a sweet-spicy finish that shines with a squeeze of lemon.
Prepare the salmon mixture: In a large bowl, gently combine salmon, arugula, scallion, egg, breadcrumbs, Izak, Smoked Salt, and honey until just mixed. Do not overwork. Form into 4 patties, about 1 inch thick and 4–5 inches wide.
Chill or freeze: Let the patties rest in the fridge for at least 1 hour or overnight to help the flavors bloom and the mixture firm up. For extra moisture retention, freeze for 1 hour before cooking.
Cook the burgers: Heat a skillet over medium heat and add a little oil to coat. Sear patties for 3–4 minutes per side, until golden brown and cooked through. The honey helps develop a caramelized crust—avoid high heat to prevent scorching. (Cook from frozen if preferred—just allow an extra minute per side.)
Assemble: Toast potato buns if desired. Top each bun with a cooked salmon patty, sliced avocado, and a squeeze of lemon. Serve warm.
Recipe Note
Recipe Notes:
To grill the patties instead of pan-searing, preheat your grill to medium-high and brush the grates with oil to prevent sticking. Place patties directly on the grill and cook for 3–4 minutes per side, or until well seared and just cooked through.
These salmon burgers freeze well and cook beautifully from frozen—keep a batch on hand for quick meals. Serve with a salad or roasted green beans for an easy weeknight dinner.
