Do-It-Yourself Salmon Burgers

​If you, like most of us, are spending more time at home, it's probably a sure bet that you've started cleaning stuff, and this cleaning might include the freezer. Spring is finally here, which means we can look toward (I hope) another salmon fishing season. But first, last year's fish needs to be used up, especially if space is at a premium. These salmon burgers are a perfect way to use up that fish. A rich blackening seasoning, made from ingredients you probably have at home already (or hey, why not clean out the spice cupboard, too?), provides a nice summery flavor that will help us think of better times ahead. 

Ingredients
For the burger:
2 salmon fillets, skin removed, cooked, and shredded
2 eggs
2 TBS chopped onion
¼ tsp fresh chopped parsley
¼ cup bread crumbs (Italian seasoned is the best, but use what you have)
½ tsp dried basil
2 Tbs lemon juice
1 Tbs vegetable oil
Red pepper flakes, to taste
For the dressing:
3 Tbs mayonnaise
1 pinch dried basil
Chopped fresh dill to taste (dried is fine, too)

Procedure
In a bowl, mix all of the burger ingredients except the oil, and form six patties about ½-inch thick.
In a large heavy pan over medium heat, add the oil.
Just as the oil starts to smoke, add salmon patties, and cook about 4 minutes per side, or until browned.
For the dressing, mix mayonnaise, lemon juice, basil and dill.
It’s just that easy. Smear some atop your burger and enjoy.

Homemade Blackening Seasoning
Ingredients
1 Tbs paprika
2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne (or to taste)
1 tsp black pepper
1 tsp white pepper
½ tsp dried thyme leaves
½ tsp dried oregano
Procedure:
It is perfectly OK if you don’t have all seasoning ingredients on hand. Wing it with what you have and make your own flavor.
Mix it all up and store in an airtight container. This seasoning would be good on halibut or chicken, too.
Use as a rub and let set in on the salmon before cooking.

Stay cool. 
~ TFC

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