Name: Salmon Burger with Creamy Ricotta Sauce and Red Onion-Poppy Jam
Prep time: 30 min
Cook time: 45 min
Total time: PT1.25H15M
Yield: 4
Ingredients: 1 (12 oz.) pack ground Sockeye Salmon; 1 cup panko breadcrumbs; 2 eggs; 2 teaspoons onion powder; ½ cup ricotta cheese; 3 tablespoons capers, minced, divided; 2 teaspoons dijon mustard; 1 teaspoon Worcestershire sauce; ¼ cup chopped parsley; 1 tablespoon Frank’s RedHot Sauce; Salt; 2 tablespoons extra-virgin olive oil; 1 cup arugula, for serving; 4 small buns, for serving; FOR RED ONION-POPPY JAM; 2 medium red onions, julienned; 2 tablespoons poppy seeds; 2 tablespoons red wine vinegar; ½ cup honey; 1 lemon, juiced and zested; FOR CREAMY RICOTTA SAUCE; ½ cup ricotta cheese; ¼ cup full-fat yogurt; 2 tablespoons mint, chopped; 1 teaspoon Frank’s RedHot Sauce; 1 lemon, juiced and zested

A Juicy, Elevated Salmon Burger

If you’ve never made a salmon burger before, this juicy, easy recipe is the perfect one to cut your teeth on. It feels different than the average salmon burger — it’s easy, but it’s a little elevated. The secret ingredient is one that you might not expect to find in a salmon burger: it’s ricotta cheese. Ricotta acts as a light, juicy binder to lean Ground Sockeye Salmon. It creates a perfectly juicy sockeye burger that you can easily grill outdoors, or on a cast-iron grill pan indoors.

The condiments for this burger recipe are optional, but match the elevated nature of this sockeye burger. A creamy ricotta sauce is quick to make, while the red onion-poppy jam can be made in advance at your convenience. If you’re short on ingredients and time, classic ketchup and mayo can be used in place of these homemade condiments. And don’t be shy in dressing the burger with any of your favorite toppings.

About Chef George Pramatarov:

George Pramatarov is a chef based in Minneapolis, Minnesota. Over the past decade, he has worked at several award-winning restaurants including St. Genevieve, Hai Hai, Grand Cafe, and Petite Leon — recently included in New York Times's 50 Favorite Restaurants of 2022. Born and raised in Bulgaria, George moved to the United States at age 14 and is equally influenced by Bulgarian, French, and American cuisine. Through cooking food and creating recipes, he is continually revisiting the feeling of home. When not cooking, George unwinds with his partner, Sara, and their crazy Beagle at the family lakeside cabin in Wisconsin.

Print Recipe

Salmon Burger with Creamy Ricotta Sauce and Red Onion-Poppy Jam

By Wild Alaskan Company

Prep time

30 minutes

Cook Time

45 minutes

Total time

75 minutes

Yield

Ingredients

1 (12 oz.) pack ground Sockeye Salmon
1 cup panko breadcrumbs
2 eggs
2 teaspoons onion powder
½ cup ricotta cheese
3 tablespoons capers, minced, divided
2 teaspoons dijon mustard
1 teaspoon Worcestershire sauce
¼ cup chopped parsley
1 tablespoon Frank’s RedHot Sauce
Salt
2 tablespoons extra-virgin olive oil
1 cup arugula, for serving
4 small buns, for serving
FOR RED ONION-POPPY JAM
2 medium red onions, julienned
2 tablespoons poppy seeds
2 tablespoons red wine vinegar
½ cup honey
1 lemon, juiced and zested
FOR CREAMY RICOTTA SAUCE
½ cup ricotta cheese
¼ cup full-fat yogurt
2 tablespoons mint, chopped
1 teaspoon Frank’s RedHot Sauce
1 lemon, juiced and zested

Instructions

1. In a medium bowl, gently combine ground sockeye, breadcrumbs, eggs, onion powder, ½ cup ricotta, capers, dijon mustard, Worcestershire sauce, parsley, 1 tablespoon Frank’s RedHot sauce, and 1 tablespoon salt. Divide mixture into four patties, then cover them and let rest in refrigerator.

2. Make red-onion poppy jam. Heat olive oil over medium heat in a small pot. Add onions, poppy seeds, and 1 teaspoon salt. Cook, stirring frequently until the onions are translucent, about 5 minutes.

3. Add vinegar, honey, and juice of 1 lemon. Increase heat to medium-high and bring mixture to a boil. Then, lower to a simmer until liquid has thickened and reduced enough to coat the back of a spoon, about 25 minutes. Stir in zest of 1 lemon, then remove from heat and transfer to a heat-proof container.

4. Make the creamy ricotta sauce. In a small bowl, combine remaining ½ cup ricotta, yogurt, capers, mint, zest of 1 lemon, juice from ½ lemon (reserve remaining juice for serving), and 1 teaspoon Frank’s RedHot , and 1 teaspoon salt. Set aside.

5. Preheat a clean, lightly-oiled grill or grill pan to medium-high heat. Once grill grates are hot, place the salmon patties directly on the grates and leave them undisturbed for 3 minutes, until patties release easily from grates. Flip and cook for an additional minute. Transfer patties to a serving plate and let rest for a couple of minutes.

6. Meanwhile, toast buns on the grill. As buns are toasting, toss arugula in a small bowl with remaining juice from ½ lemon to dress. To plate, place cooked salmon burger on the bottom bun. Top with jam and dressed arugula. Schmear ricotta sauce on top bun and place it over the burger.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Salmon Burger with Creamy Ricotta Sauce and Red Onion-Poppy Jam

A Juicy, Elevated Salmon Burger

Salmon Burger with Creamy Ricotta Sauce and Red Onion-Poppy Jam

You May Also Like