Salmon Burgers with Lemongrass-Ginger Remoulade

Salmon Burgers with Lemongrass-Ginger Remoulade


Salmon, preferably wild caught or any other oily fish like trout, tuna or mackerel are a good source of omega 3 fatty acids. These fish burgers are delicious and the technique of keeping some pieces of fish in larger pieces maintains moisture in finished burger.

MAKES: 6 large patties or 12 small appetizer servings


2 tablespoons olive oil (divided)

1/3 cup celery, finely minced (1-2 stalks)

1/4 cup shallot, finely minced (1 shallot)

2 tablespoons capers, rinsed and chopped

1 teaspoon lemon zest

1 tablespoon lemon juice, fresh squeezed

1/2 cup cooked quinoa

453-680g fresh salmon, wild caught (bones and skin removed), cut into .63-1.27cm pieces

1 tablespoon Dijon mustard

1/4 teaspoon sea salt

1/4 teaspoon pepper


  1. Heat 1 tablespoon olive oil in a skillet and sauté celery and shallots until tender, about 3 minutes.
  2. In a large bowl mix sautéed vegetables, capers, lemon zest and juice and cooked quinoa.
  3. In bowl of a food processor pulse all but 1/2 cup of salmon pieces with the Dijon mustard about 10 times, or until minced – do not puree.
  4. Add salmon/mustard blend, 1/2 cup of salmon pieces, sea salt and pepper to the bowl of vegetables and stir to combine.
  5. Form into 6 patties. Chill in the refrigerator until ready to cook.
  6. In a large (32 cm) nonstick skillet heat 1 tablespoon olive oil over medium high heat. Cook the salmon burgers for 2 to 3 minutes per side. Do not overcook! Serve immediately with Lemongrass-Ginger Remoulade.
  7. May freeze raw burgers. Thaw burgers before cooking.


Lemongrass-Ginger Remoulade

This Thai-inspired sauce is fast and delicious. Look for lemongrass powder and keffir lime powder online at

MAKES: 3/4 cup


2/3 cup mayonnaise

1 tablespoon minced fresh gingerroot

1 tablespoon lime juice

1 tablespoon Dijon mustard

1/4 teaspoon turmeric

1/2 teaspoon lemongrass powder

1/4 teaspoon keffir lime powder

Sea salt to taste


  1. Combine all ingredients in a bowl. Taste and adjust seasoning. Refrigerate leftovers.


