The Ultimate Salmon Burgers, Crispy Salmon Skin, Pickled Celery & Apples

Tired of pan seared salmon steaks? Me neither… That’s why you buy a 2-3 lbs filet, cut it into beautiful steaks for the pan and use the thin filet for something a little more interesting. Make the most of scraps with this recipe for the ultimate salmon burger.

INGREDIENTS:
2.5 lbs center cut salmon fillet - scaled and deboned with skin on
       - You will use 1.25 lbs to make 4 hearty salmon burgers
Zest from 1 lemon, grated
2 TBSP mayonnaise
1 TBSP dijon mustard
¼ minced onion
¾ cup unseasoned breadcrumbs
1 tsp salt
½ tsp pepper
Dash of cayenne pepper
½ tsp thyme
½ tsp tarragon
1.5 TBSP light olive oil

PICKLED CELERY & APPLES
2 sticks celery - peeled and thinly sliced on the bias (1/8 in thick)
1 large Fuji apple - peeled, cored, and sliced thinly (1/8 in thick)
2 TBSP water
2 TSBP rice wine vinegar
1 tsp sugar
¼ tsp salt
¼ tsp pepper

BUTCHERING YOUR FILET
Wash and pat dry the salmon filet. Cut the filet lengthwise in half to separate the thicker portion from the thinner. Place each filet skin side down. Make an initial cut between the skin and flesh and hold on to the slack of skin you have created. With the knife between the skin in flesh, slowly run the knife along the flesh with the blade slightly angled towards the skin. Scrape any remaining flesh from the skin and then cut the skin into 4 equal pieces. Trim off approximately 1/5 from the larger filet of salmon and add to the thinner filet and scraps. Cut the remaining filet into 3rds and reserve for salmon steaks.

CRISPY SALMON SKIN
Place the skin, skin side down, into a cold, non-stick pan. Cooking oil is not necessary. Cook on medium heat until golden brown ad cripsy on both sides - approximately 7 minutes per side.

SALMON BURGERS
You should have approximately 1.25 lbs of remaining salmon flesh. Finely mince ¾ lb, small dice ¼ lb, and medium dice ¼ lb. Add all of the flesh to a bowl along with the lemon zest, mayonnaise, dijon, onion, breadcrumbs, salt & pepper, cayenne, thyme, and tarragon. Mix to combine. On a parchment lined baking sheet, spoon out 4 equal portions of the burger mince. With wet hands or a spoon, shape each portion into the shape of a patty. Refrigerate for 30 minutes to firm up.Add the olive oil to a large, pan over medium heat. Place in the burgers and cook until browned on both sides, turning once - approximately 6 minutes per side.

PICKLED CELERY & APPLES
Add the water, vinegar, sugar, salt, and pepper to a small bowl. Stir to combine ensuring that all of the ingredients are dissolved. Add the celery and apples. Toss to coat and let refrigerate for 30 minutes.

TO PLATE
Pile on the salmon burger, salmon skin, apple, and celery along with your favorite fixins and devour. I hope you enjoy this one!