What You'll Need
- Skillet
- Grill
- Flexible spatula
Directions
Missed the sale of our grill-ready salmon burgers? Or want to make your own? Culinary Director Grace Parisi has created recipes for how to make all five varieties at home with your salmon fillets.
Pick your favorite:
Tex-Mex Chipotle
Ginger-Scallion
Parsley-Dill
Sun-Dried Tomato & Basil Salmon Burger (plus Fire-Roasted Veggie Burger variation)
Don’t have a grill? These burgers are just as delicious seared in a skillet on a stove top.
For the best results, cook the burgers directly from the freezer. Brush the patties generously with oil, then grill over medium-high heat on well-oiled grates or pan-fry in a well-oiled skillet, preferably cast iron or nonstick, over medium heat to an internal temperature of 155°F, or until nicely charred, 10 to 12 minutes.
Need further inspiration? Our Culinary Team has dreamed up six tasty ways to serve these new burgers and some killer side dishes to serve alongside.
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
