Broiled Salmon Burgers With Curry Remoulade Recipe

Gather the broiled salmon burgers with curry remoulade ingredients

Begin this recipe by quickly pickling fresh cucumbers, whether they are seeded or seedless. For the brine, you'll need white wine vinegar, granulated sugar, and Kosher salt. When preparing the burgers, choose a meaty center-cut salmon fillet that has been skinned and had its pin bones removed (you can do this yourself if needed). Fresh salmon is ideal, but thawed frozen fillets can also be used—just make sure to drain any excess liquid from thawing and pat the fillets dry. Combine the raw salmon with whole grain mustard, lemon zest, Kosher salt, white pepper, shallot, drained capers, garlic powder, and smoked paprika. To create the curry remoulade sauce, use a very fresh egg, additional white wine vinegar, whole grain mustard, sunflower oil or another neutral vegetable oil (like canola or avocado), a few more capers, chopped shallot, fresh tarragon, chives, and curry powder. For serving, opt for soft brioche buns (or your preferred hamburger bun), butter lettuce leaves, and thinly sliced red onion. A little olive oil is needed for brushing on the burgers before broiling, but sunflower oil works just as well.

Step 1: Place cucumber slices in a bowl

To prepare the cucumbers, put the slices into a medium-sized bowl.

Step 2: Add the water, vinegar, sugar, and salt.

Combine the water, vinegar, sugar, and salt, then mix thoroughly. Set it aside.

Step 3: Cut the salmon into cubes

To prepare the burgers, dice the salmon fillets into ½-inch cubes.

Step 4: Add salmon and seasonings to a food processor

Add one-third of the cubed salmon to the bowl of a food processor along with the mustard, lemon zest, salt, and white pepper.

Step 5: Process salmon to a paste

Continue processing until the mixture becomes a coarse paste.

Step 6: Pulse in the remaining salmon

Incorporate the remaining salmon, shallot, capers, garlic powder, and smoked paprika into the food processor bowl, and pulse a few times until everything is combined.

Step 7: Prepare a baking sheet

Prepare a baking sheet by lining it with parchment paper.

Step 8: Form the salmon mixture into patties

Shape the salmon mixture into four patties and arrange them on the baking sheet.

Step 9: Cover and chill the patties

Wrap in plastic and chill in the refrigerator for a minimum of 30 minutes (or for as long as 8 hours).

Step 10: Start the remoulade

As the burgers cool, prepare the curry remoulade by mixing the yolk, vinegar, and mustard in a medium bowl.

Step 11: Slowly drizzle in the oil

Gradually add the oil a few drops at a time, increasing to a steady stream while continuously whisking until the mixture thickens.

Step 12: Add the remaining ingredients to the remoulade

Mix in the capers, tarragon, shallots, chives, curry powder, salt, and white pepper.

Step 13: Preheat the oven

Set the oven to broil.

Step 14: Brush the burgers with olive oil

Take off the plastic from the burgers and lightly coat each one with some olive oil.

Step 15: Broil the burgers

Grill the burgers for 6 minutes on each side, or until they reach your desired level of doneness.

Step 16: Remove burgers from the broiler

Take the burgers out of the oven.

Step 17: Assemble the buns with lettuce and onion

Construct the burgers by adding a lettuce leaf and several onion slices to the base of each bun.

Step 18: Add the burgers

Add the toppings to the burgers.

Step 19: Add the remoulade sauce

Include a bit of the remoulade sauce.

Step 20: Add the pickled cucumbers

Add a few slices of pickled cucumbers on top.

Step 21: Serve the burgers

Serve the burgers right away.

What is the origin of remoulade sauce?

Remoulade sauce is a traditional condiment that can be found from New Orleans to Europe, commonly paired with a range of dishes such as fried fish, French fries, sandwiches, oysters, and hot dogs. While it shares similarities with aioli, there are notable differences between the two. Originating in France, remoulade is believed to have first emerged in the Picardy region during the 17th century. Early iterations of the sauce were documented as a flavorful broth intended to disguise the taste of unrefrigerated meat and fish (yikes!), rather than the thick, golden, and tangy version we recognize today.

Remoulade is typically made with a base of mayonnaise and mustard, combined with shallots, capers, sweet or sour pickles, and an assortment of spices. Kinnaird notes that remoulade is particularly popular in Nordic countries, with her recipe drawing inspiration from the Danish tradition of incorporating a generous amount of curry powder. In New Orleans, remoulade is a key component of Cajun cuisine, often featuring a hearty splash of hot sauce.

Can I cook these salmon burgers by another method?

Utilizing the broiler method for these burgers guarantees that they will maintain their shape during cooking and will be easy to flip on the non-stick parchment surface. Kinnaird provides some suggestions if you prefer pan-frying or grilling the burgers. Opt for a non-stick or well-seasoned skillet for pan frying, and use a couple of tablespoons of a neutral oil with a high smoke point (you can also skip brushing the patties with oil before cooking). Keep the heat at a medium level to allow the salmon to cook gently without becoming overly browned. Carefully flip the patties after a few minutes on each side until they develop a golden brown crust and reach your desired level of doneness.

For a classic grilled burger, ensure that your grill grates are clean and well-oiled to prevent sticking. Preheat the grill to medium heat and cook as desired, being cautious when flipping. You can also use this professional tip to not only prevent the salmon burgers from sticking to the grill but also to add a touch of extra flavor.