{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.

Ingredients

Scale

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

Prepare the brioche buns dough following to the recipe instructions.
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.
Preheat the oven to 375ºF (190ºC).
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.
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.
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.
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.