Made with wild salmon burger meat, this recipe is a true Midwestern-Alaskan hybrid, faithful to the Sitka Salmon Shares style! This modern version was fashioned by Nic Mink, our company’s co-founder. His grandma Vera always served her patties with ketchup and instant mashed potatoes, but Nic suggests trying them with his spicy homemade jam dip.
1 pound of salmon burger Available in Our Seafood Subscription Box
1 lemon, juiced
2 tablespoons mayo
2 tablespoons thyme, finely chopped
2 tablespoons chives, finely chopped
2 tablespoons parsley, finely chopped
8 Saltine crackers, crushed
2 cups all-purpose flour
2 large eggs
1 cup panko breadcrumbs, seasoned with salt and pepper
1/2 cup olive oil
Place thawed salmon burger on cutting board and roughly chop. Place in large mixing bowl. Squeeze in juice from 1 lemon, and liberally season with salt + pepper. Add mayo, herbs, and crushed crackers to the bowl to create very wet mixture. Place in freezer for about 20 minutes to solidify.
While mixture is cooling, make dredging station consisting of a shallow dish of flour, a shallow dish of two well-beaten large eggs, and a shallow dish of seasoned breadcrumbs.
Using cooled mixture, form cakes with hands (if mix is hard to work with, return to freezer). Use roughly 2 tablespoons to 1/4-cup of mix depending on size preference. Place cakes onto parchment covered baking sheet and back into freezer for 20 minutes to firm up.
Once firm, gently dredge patties in flour, then egg, then breadcrumbs.
Sauté in heavy skillet on medium heat with olive oil until brown on both sides (about five minutes per side).
Serve with ketchup, like Grandma Vera, or Nic’s spicy jam (see below)
NIC’S SPICY JAM
"My mom and my grandmother would have served these with catsup, although I usually whip up a quick sauce that begins by lightly sautéing a clove of chopped garlic and a tablespoon of diced jalapeño (if you like things spicy) in a teaspoon of olive oil. I then add about 1⁄4 cup of good jam—blueberry, blackberry, raspberry, or huckleberry are the best—one tablespoon of balsamic vinegar, and salt and pepper to the jalapeño and garlic. I bring the sauce to a simmer for about 1 minute and then turn off the heat. I let the garlic and jalapeño infuse the jam mixture for about 20 minutes before straining it through a fine mesh strainer and serving. The acidity and sweetness of the sauce pairs beautifully with the richness of these patties—though catsup works, too, I suppose."