Best 3 Grilled Alaska Salmon Burgers Recipes

5-INGREDIENT GRILLED SALMON BURGERS WITH SRIRACHA MAYONNAISE

Steps:

• For the burgers: Cut parchment or waxed paper into four 6-inch squares. Chop the scallions in a food processor. Add the salmon, lemon zest and juice, and pulse until finely chopped, with some small pieces remaining. Divide the salmon into four mounds on the parchment squares. Shape the salmon into patties, about 4 1/2-inches wide, being mindful not to over handle. Either cook right away or cover and refrigerate the burgers for a few hours before cooking.
• When ready to cook, preheat grill to medium heat, 375 to 400 degrees F.
• Sprinkle the tops of the burgers with salt and pepper. Grease the preheated grill with oil and carefully flip the burgers onto the grill, parchment-side up. Peel off the parchment and sprinkle the other side of burgers with salt and pepper. Cook until the centers begin to turn pale pink and the burgers release from the grill, about 5 minutes. Flip and cook through, about 3 minutes. For the mayonnaise: Combine the mayonnaise and Sriracha.
• Serve the burgers in buns or lettuce wraps. Top with the mayonnaise and serve with the lemon wedges.

FIRECRACKER GRILLED ALASKA SALMON

Steps:

• Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
• Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
• Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

ALASKA SALMON BURGERS WITH RHUBARB CHUTNEY

Steps:

• Dice half the salmon into 1/8-inch cubes; set aside in a medium bowl. Process the other half in a food processor until slightly chunky; add to the diced salmon.
• In a separate bowl, combine the cilantro, green onion, soy sauce, sesame oil, smoked paprika, garlic and lime juice. Add the cilantro mixture to the salmon and stir gently until just combined. Season with salt and pepper. Shape the salmon mixture into 4 patties and chill, covered, in the refrigerator for 15 minutes.
• Heat a grill to medium-high heat or heat a nonstick skillet with the grapeseed oil over medium-high heat. Cook the salmon patties until browned on the first side, 3 to 4 minutes; flip and cook until browned on the second side, about 3 minutes more. Place on the buns and top each with a dollop of Rhubarb Chutney. Garnish with some lettuce, red onion and pickles, as desired.
• Combine the rhubarb, cherries, brown sugar, blueberries, cherry juice, red pepper flakes, red onion, ginger and garlic in a large saucepan. Bring the mixture to a boil, reduce the heat to medium-low and simmer, stirring occasionally, until the onions are translucent, about 20 minutes. Stir in the honey and vinegar and continue to cook over medium-low heat until it coats the back of a spoon, about 15 minutes more. Cool and store in the refrigerator for up to 2 weeks.