Nordic Salmon Burger

Try this fantastic Nordic salmon burger prepared with salmon fillets and a creamy shrimp and caper mixture, wrapped up in my signature homemade brioche buns.

Get ready for a full Nordic experience with this homemade burger prepared with salmon fillets. I found this recipe many years ago in a Swedish magazine (or was it a cookbook? I can’t remember), adapted the recipe a little and published it. Over a decade later, I’m back with an updated version of the original recipe with more detailed instructions and new photos.

What makes this salmon burger so special is that it is done with reel salmon fillets. It also comes with a Swedish shrimp salad (skagenröra), slightly improved with capers and diced green apples for some subtle and refreshing flavors. The burger experience wouldn’t be complete with a few leaves of lettuce, red onions, and some soft and pillowy brioche buns.

The ingredients you need:

• Salmon fillets. You can either use a whole salmon side or individual salmon fillets. I usually like individual fillets better as they are more or less the same weight and you can count one fillet per burger.
• Shrimps (or prawns). Use fresh or thawed deveined shrimps or prawns for a more complex savor profile.
• Sour cream + mustard + mayonnaise. This is the creamy base you will need for the shrimp salad.
• Green apple. I used a Granny Smith apple. You need half only, thinly diced.
• Capers. They add subtle flavors to the shrimp salad and the salmon fillets.
• Lemon. For bright and refreshing flavors.
• Fresh dill. It definitely brings a Nordic touch to the salmon burgers.
• Red onions. A good burger always includes some thin slices of red onions if you ask me. But if you’re not a fan of onions, you can always skip them of course!
• Crispy lettuce leaves. A must for a refreshing crispy bite underneath the shrimp mixture.

How to prepare the salmon fillets to make Nordic salmon burgers

• First, you’ll need to place the salmon portions or the whole salmon side in the center of one (or two) large sheets of aluminum foil, on top of a baking sheet.
• Top with lemon slices, fresh dill, minced garlic, salt and pepper, and drizzle the mixture of olive oil and melted butter all over.
• Close the aluminum foil by folding the sides over the top so that it forms a sealed packet, leaving a little room inside for air to circulate.
• Bake until the thickest parts of the salmon is baked through but still tender (be careful not to overbake the salmon or it will become dry), about 15 minutes. Carefully open the foil so that the top of the fish is completely uncovered, and bake for 2-3 more minutes.

A subtle shrimp salad with capers

Swedes love their classic shrimp/prawn salad, called skagenröra. It simply consists of shrimps or prawns, tossed together in a creamy mayonnaise sauce with dill and fish roe (optional). This version is slightly different as it includes thinly diced green apples and capers. Apples add a crunchy touch, while capers bring a bold burst of saltiness and a subtle lemony and floral acidity.

Make-ahead instructions

You can totally prepare these Nordic salmon burgers ahead of time. Here’s how I suggest you do:

• Prepare the burger bun brioche dough the night before and let rise overnight. Then bake them the following day.
• The shrimp salad can also be prepared the day before and stored in an airtight container placed in the refrigerator.
• Cook the salmon fillets not too long in advance so it remains warm or lukewarm, ideally no longer than one hour before the guests arrive.
• Now assemble the burgers, and enjoy!

More recipe ideas for a successful burger party:

• Portobello Mushroom Burger
• Vegetarian Beet Quinoa Burger
• Vegetarian Jack Fruit Pulled Pork Burger
• Homemade Brioche Buns (a must!)
• Crispy Sweet Potato Fries

{Draft} Nordic Salmon Burger

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• Author: Delphine Fortin
• Prep Time: 30 mins
• Cook Time: 20 mins
• Total Time: 50 minutes
• Yield: 4 burgers 1x
• Category: Mains

Try this fantastic Nordic salmon burger prepared with salmon fillets and a creamy shrimp and caper mixture, wrapped up in my signature homemade brioche buns.

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Ingredients

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For the shrimp/prawn salad:

• 5.3 ounces (150g) shrimps or prawns
• ½ cup (120g) sour cream
• 1 Tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh lemon juice
• 2 Tablespoons fresh dill, chopped
• ½ red onion, thinly diced
• ½ green apple (Granny Smith), cored and thinly diced
• 1 Tablespoon capers
• Salt and freshly ground pepper

For the salmon burgers:

• 4 salmon fillets or a whole salmon side
• 3 cloves garlic, minced
• 1 lemon, sliced
• 1 handful fresh dill + extra for serving
• 1 Tablespoon olive oil*
• 1 Tablespoon unsalted butter, melted*
• Salt and freshly ground pepper
• 8 crispy lettuce leaves
• ½ red onion, sliced
• Homemade brioche burger buns

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Instructions

1. Prepare the brioche buns dough following to the recipe instructions.
2. For the shrimp/prawn salad. In a medium bowl, combine together the sour cream, mayonnaise, Dijon mustard, lemon juice, dill, red onion, green apple and capers. Season with salt and pepper.
3. Preheat the oven to 375ºF (190ºC). 
4. For the salmon fillets. Line a rimmed baking sheet (large enough to hold your piece of salmon) with one or two large piece(s) of aluminum foil, and lightly coat with olive oil. Place the salmon in the center, then arrange the lemon slices and a few sprigs of dill on top. Drizzle the salmon with a mixture of olive oil and melted butter, scatter the garlic over, and sprinkle with salt and freshly ground black pepper.
5. Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If the piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
6. Bake in the oven for about 15-20 minutes**, or until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of the salmon side or portions. The thicker, the longer it may need. Carefully open the foil so that the top of the fish is completely uncovered and bake for 2-3 more minutes. If using a whole side, cut the salmon into portions. Remove the lemon slices and the dill, and lightly sprinkle with fresh dill instead.
7. Assemble the burgers. Cut the burger buns in half and toast the cut side in a pan with a little butter until golden brown. On the bottom part of each burger bun, place one or two lettuce leaves. Spoon one or two Tablespoons of the shrimp salad on top, a few red onion slices, and carefully add a salmon portion, cut in half to fit in the burger. Cover with the top bun, and serve right away!

Notes

* You can use olive oil or melted butter exclusively, but I like the combination of both.

** Grilling instructions. If grilling on the barbecue, preheat at375ºF (190ºC). Slightly slide the wrapped salmon onto the grill (without the baking sheet underneath). Close the lid and grill the salmon for 15 minutes, until the salmon is almost completely cooked through at the thickest part. Open the grill, and carefully open the foil so that the top of the fish is completely uncovered. Close the grill, and continue grilling until the fish is cooked through completely, about 3 minutes more. Watch the salmon closely to make sure it doesn’t overcook.

Sandwiches, Summer

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