I always feel a tad presumptuous when I make the slightest change to any of Mark Bittman’s recipes. The changes to this recipe from the New York Times are minimal.

• 1 ½ pounds skinless, boneless salmon

• 2 teaspoons Dijon mustard

• 2 shallots, peeled and finely cut

• ½ cup coarse bread crumbs

• 1 tablespoon capers, drained

• Salt and black pepper

• 2 tablespoons butter and 1 tablespoon olive oil

1. Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard.

2. Turn the machine on, and let it run — stopping to scrape down the sides often — until the mixture becomes pasty.

3. Add the shallots and pulse to mix.

4. Add the remaining salmon and the capers and pulse the machine on and off until the fish is chopped and well combined with the puree. No piece should be larger than a 1/4 inch or so, but be careful not make the mixture too fine.


Salmon Burger<br />
Alpharetta,  GA, 06/12/2021,<br />
This work is licensed under a Creative Commons Attribution-<br />
NonCommercial 4.0 International License.

Salmon Burger<br />
Alpharetta,  GA, 06/12/2021,<br />
This work is licensed under a Creative Commons Attribution-<br />
NonCommercial 4.0 International License.




5. Scrape the mixture into a bowl then, by hand, stir in the bread crumbs and some salt and pepper.

6. Mix gently.

7. Shape into four-or-so burgers.

8. Cover the burgers with plastic wrap and refrigerate for a few hours.


9. Place the butter and oil in a 12-inch nonstick skillet or grill plate over medium-high heat. When the butter foam subsides, cook the burgers for about three minutes, then flip and do three minutes on the other side

10. Continue these cooking-and-flippings until the temperature in the center, read on an instant-read thermometer, is 130F.

11. Remove and let sit for five minutes.

12. Serve the burgers on buns with greens and tomato or by themselves with mashed potato.

Tartar sauce or tabasco are good accompanying condiments.