Salmon Burgers with Green Goddess Sauce

From EatingWell: March/April 2008

The key to perfect salmon burgers is to handle the fish delicately: don't overseason, overhandle or overcook it. Cutting the salmon into small pieces by hand takes a little while, but you want it in tender little bits. Serve over a bed of salad greens with the Green Goddess Sauce dolloped on top.

READER'S COMMENT:

"This salmon was a hit! Both my 14 year old and my 4 year old girls loved this recipe. I added a splash of soy sauce to the blend and it went really well with it. I did not serve it with the green goddess sauce but made my own cilantro...

Salmon Burgers with Green Goddess Sauce Recipe

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13 Reviews for Salmon Burgers with Green Goddess Sauce

04/21/2013

Anonymous

Recommends this recipe

Divine

I am not a salmon eater, though whilst looking for a healthy dinner, I came upon this recipe and thought why not!. I first made the green goddess sauce (which I tried out on my tuna salad lunch for work, It tasted lovely and made a somewhat boring salad into a very refreshing one). Yesterday I decided to go for it and try the salmon burgers. These were divine, not hard to make though a bit time consuming but hey it was a Saturday so have lots of time. My husband (a fly fisher but not a fish eater) tried these and loved them and so did my 13 year old daughter who had earlier turned her nose up at the thought. Will be making these again

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03/12/2013

kristinsamsel

Recommends this recipe

Can I just say that skinning a salmon fillet, rinsing and chopping anchovies, and making a salmon burger withough any kind of binding agent made me nervous? If it hadn't been Spring Break (I'm a teacher,) I never would have attempted this recipe. Thank goodness for Spring Break! This is a recipe for tender salmon with a crispy coating and a savory, luxurious Green Goddess sauce that I will be putting on just about anything I can imagine for the next 30 years.

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02/06/2013

Anonymous

Recommends this recipe

Right on point

Incredible recipe and a good change of pace from the same 'ol - same 'ol marinated salmon on the grill. My 17 yr. old son who doesn't particularly like salmon went back for seconds. High marks from my husband, as well. I highly recommend the Green Goddess Sauce. The burger on a hearty bun calls out for a tasteful sauce. Will keep this recipe in my 'make regularly' file!

Pros: Fairly easy and very tasty

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10/12/2012

Anonymous

Bones?

Sorry, not really a review. I want to try this out, but nobody said anything about the bones! The last salmon I had was grilled, and the bones were a nuisance. If you are chopping up this salmon, how do you get rid of the bones?.

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07/09/2012

Anonymous

Recommends this recipe

Meaty and delicious

My patties didn't hold together too well during the cooking process (possibly because I didn't chop the salmon finely enough?) but this in no way detracted from the dinner, because the salmon tasted delicious atop a bed of greens tossed in balsamic vinaigrette. I added a squeeze of lime to the salmon and also served it with the recommended Green Goddess Sauce (which I highly suggest, as it really added to the meal). These salmon burgers were very meaty and hearty. I prefer these nearly pure-meat salmon 'burgers' to the canned salmon/bread crumb-type cakes I have made in the past, and so does my husband.

Pros: Tasted good!, Healthy, Filling

Salmon Burgers with Green Goddess Sauce

Comments (1)

6 comments

Anonymous wrote 32 weeks 6 days ago

I had a recipe a while back

I had a recipe a while back where the salmon fell apart. Two things can cause this; too much handling OR the salmon was not fresh wild caught, but was farm raised. I have noticed farm raised salmon is mushy. Oh; and "fresh" salmon is almost always pre-frozen on the fishing boat and then thawed at the grocery. Would you want "fresh" salmon that had been in a boat hold for 24 to 48 hours at room temperatures? :)