Fried Salmon Burgers
There's something about fried Salmon that makes us feel like summer has arrived. This recipe is easy to make and delicious.
Ingredients
Per each Burger
4 oz Wild BC Salmon – Skin removed
1 cup Buttermilk
3-4 tbsp of Catch and Cook Original Coating or a breadcrumb mix that has been seasoned with Salt and Pepper
Tartar Sauce
1 cup Mayonnaise
2 tsp Green Pickle Relish
2 tsp Lemon Juice
1 tsp Dried Dill
1 tsp Apple Cider Vinegar
Cabbage and Carrot Slaw
2 cups Purple Cabbage – Shredded
1 cup Carrot – Shredded
¼ cup Mayo
2 tbsp Apple Cider Vinegar
Salt and Pepper
1 tsp Sugar
Also Needed
1 Potato Bun Per Burger
Pickles
4 cups – Canola Oil in a Cast Iron Pan
Directions
Take your pieces of Wild BC Salmon and remove the skin. Wash and clean off any extra scales. Pat dry. Pour your Buttermilk into a bowl and place your Salmon pieces into the buttermilk to brine for 4-6 hours.
In a small bowl, combine all ingredients for Tartar Sauce and set aside. In another small bowl, combine the ingredients for the slaw dressing. Add your slaw veg and toss. Set aside.
Place your Cast iron pan on the cooking element and bring the oil to a temp of 350f.
In a pie dish, add your dry breading ingredients. Remove the Salmon from the buttermilk and shake off any excess. Place into the pie plate and coat the Salmon filet well. Remove from the pie plate and set on a clean plate. Continue with the rest of your pieces. For an added crunch, you could dip in the buttermilk again and once again in the coating plate. That’s up to you!
Test the oil by dropping in a small piece of the batter. If it begins to sizzle and fry, you are good. If not, the oil isn’t to temp yet, and let it warm up. Work in batches of 2 pieces, place your fish into the oil and cook for 5 min per side (or till golden brown). Remove from the oil and set onto a drying rack. Season with Salt. Continue with other pieces until complete.
Once all is cooked, toast your buns, dress how you like and add the Wild BC Salmon Burger to the bun!
Enjoy!