The inspiration for this Poached Salmon Burger is actually opening the package of salmon from SITKA SALMON SHARES. When I opened the package, the salmon was already cut into a small dice. WHAT TO DO? I eventually came up with the idea that I could make this into a burger. Since the salmon was cut in a small dice, it would not hold together too well. So the key idea was to wrap the salmon tightly in plastic wrap.
I began the cooking process by dropping the wrapped salmon in simmering water. I used a pan with a high side so the salmon burger was barely immersed in the water. It was poached for maybe 5 minutes. I made the salmon burgers pretty big but poaching the burgers worked perfectly. Since this was my first attempt with this cooking method, the learning experience is that poaching the salmon really heats the salmon all the way through.
Typically, I would spice any kind of burger upfront and sear the seasonings into the burger. In this case, the steps were reversed for this poached salmon burger. After the poaching, I unwrapped the salmon burger, sprinkled on my spices and added it to the skillet. The salmon burgers got a good spice and a really nice sear on them. I served these burgers with a homemade tartar sauce and sliced avocados.
The wrapping, poaching and searing of the salmon burgers.
The Poached Salmon Burger plated.
Poached Salmon Burger
- 2 Lbs Salmon diced
- 2 Tsp Old Bay Seasoning
- 2 Tsp Black Pepper
- 1 Tbsp Olive Oil
Take the diced salmon and break into 4 separate piles. Add to plastic wrap and tie tightly. Meanwhile, heat a skillet with 2 - 3" of water and bring to a light boil.
Drop in the wrapped salmon patties and cook for 5 minutes. Flip during cooking if the whole salmon burger is not submerged. Remove from the water and let cool slightly.
Spice each side of the salmon.
Heat a cast iron skillet on medium high heat. Add in the oil and once shimmering add the salmon patties. Cook for no more than 2 minutes per side.
Serve and enjoy!