Salmon Burgers with Creamy Pickle Sauce

Crispy on the outside and tender on the inside, these salmon burgers are anything but ordinary. The creamy pickle sauce adds a fresh, tangy twist that fits perfectly with the current pickle craze. Finished with a crunchy fennel and cucumber slaw, this recipe is simple, flavourful, and well balanced.

Prep time: 10–15 minutes
Cook time: 15–20 minutes
Total time: 25–35 minutes
Servings: 2

INGREDIENTS

Salmon patties

• 300 g (about 10 oz) fresh salmon, finely diced
• Fresh cilantro, finely chopped, to taste
• 1 tbsp (15 ml) Maison Orphée Dijon mustard
• 1 egg
• 1/2 cup (120 ml) panko breadcrumbs, plus more for coating
• Maison Orphée Perfect Oil
• Salt and pepper, to taste
  

Crunchy slaw

• 1 fennel bulb, very thinly sliced
• 1 Lebanese cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 2 tbsp (30 ml) Maison Orphée apple cider vinegar
• Salt and pepper, to taste
  

Creamy pickle sauce

• 1/2 cup (120 ml) Maison Orphée fresh mayonnaise
• 3 small dill pickles, finely chopped (about 3 tbsp)
• Fresh dill, finely chopped, to taste
• Juice of 1/2 lemon
  

Assembly

• 2 burger buns, toasted if desired

INSTRUCTIONS

1. In a bowl, combine the salmon, cilantro, Dijon mustard, egg, and panko breadcrumbs. Season with salt and pepper, then gently mix until just combined.
2. Lightly moisten your hands and form two patties. Gently coat them with a little extra panko.
3. Heat a skillet over medium heat and add a drizzle of Huile Parfaite. Cook the salmon patties for 4 to 5 minutes per side. Cover and continue cooking for an additional 2 to 4 minutes, until the salmon is fully cooked.
4. In a bowl, combine the fennel, cucumber, and red onion. Season with apple cider vinegar, salt, and pepper.
5. In another bowl, mix the mayonnaise, pickles, dill, and lemon juice until smooth.
6. Assemble the burgers by topping each bun with a salmon patty, a generous spoonful of creamy pickle sauce, and the crunchy slaw. Close and serve immediately.