I am very unhappy with Martha Stewart, just so you know. It’s not because of what is in this recipe, but because of what isn’t. In the ingredients she lists; 1 can (7.5 ounces) salmon, strained and flaked. I’ve never bought canned salmon before. I had no idea that there are different ways it can be canned. I bought a can of Royal Pink wild Alaskan salmon.
I opened the can, strained it and dumed the fish into a bowl. And saw vertebrae. Gag. And slimy, mushy gray skin. Yark. Before even getting started with the recipe I had to spend a half hour removing little backbone and rib pieces as well as trying to scrape off as much gross grayness as I could.
You think that they could have just put in two simple words; boneless, skinless. Is it really that hard? I realized pretty quickly that if I could overcome the nausea that cleaning up the salmon gave me enough to enjoy the finished product, this would be a darn good salmon burger.
Buy a can of boneless, skinless salmon. You got that? Boneless and skinless.
Put a hamburger bun in a food processor and pulse until you have fine crumbs. Martha must use sliders because she says that one hamburger bun produces about a quarter cup of crumbs. My bun make almost a cup of them. You only need a quarter cup.
Finely chop celery and a shallot. Put those two things, the quarter cup of bun crumbs, the salmon (boneless and skinless), some mayonnaise and salt and pepper in a bowl and mush it all up so it’s nice and cohesive.
Form the boneless and skinless salmon mixture into a patty. Or two. Definitely two, in fact. I learned that smaller stays together better and is easier to flip in the skillet. This recipe can easily make two patties, trust me. Mine did.
Make the patties, put them on a plate and put the plate in the fridge for about 10 minutes. When ready, heat oil in a skillet and fry the boneless and skinless salmon patties until nicely browned, about 10 minutes, flipping once.
To put the burger together, toast both sides of a bun a bit, lay a patty on the bottom bun, top with some spinach leaves, spread mayonnaise on the top bun and lay that over the spinach. Voila. You have a boneless, skinless salmon burger.
Dudette, of course, spit her bite right out. Her play date friend tried it and said that she thought it was good; not awesome, but good. Hubby and I also had some and we found it to be very, very bland. There’s no oomph or pizzazz to this dish at all. Not even a sprinkle of pepper. It’s not bad, it’s just blah.
What I’d Do Different Next Time
Hot sauce. Pepper, jalapenos chopped into the patty. Anything to give it a boost of flavor outside fish. Maybe a touch of lemon juice and chopped fresh dill. Dijon mustard? Anything. Everything.
- 2 hamburger buns
- 1 can (7.5 ounces) salmon, drained and flaked
- ½ celery stalk, finely chopped (2 tablespoons)
- ½ shallot, finely chopped (1 tablespoon)
- 1 tablespoon mayonnaise plus more for serving
- Coarse salt and ground pepper
- Baby spinach, for serving
- Pulse 1 bun in a food processor until it is reduced to fine crumbs. Put ¼ cup of the bread crumbs in a large bowl along with the salmon, chopped celery and shallot, mayonnaise and salt and pepper to taste.
- Mix the ingredients well and form into ¼-inch thick patty. Put the patty on a plate and the plate in the refrigerator for 10 minutes.
- Heat oil in a medium skillet over medium heat. Add the patty and cook, flipping once until golden brown and heated through, approximately 8-10 minutes.
- Split and toast the other hamburger bun. Serve the salmon burger with mayonnaise and spinach on the bun.