Cook the Issue 2010: Salmon Burgers with Herbed Aioli - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Salmon Burgers with Herbed Aioli

By liamsaunt, member

October 21st, 2010

One of the things I've liked best about this contest is how it's made me try new things.  I love fish, but I'd never had a salmon burger until tonight.  To me, salmon burger=old, fishy, dried out salmon with too much breadcrumb and tartar sauce, so I'be been avoiding making this. 

Today after work I stopped and bought a nice fresh piece of salmon to make this recipe.  It was truly delicious.  The salmon burger stayed moist and juicy thanks to the mixed in aioli (and I pulled it a couple minutes earlier than called for).  The brioche burger bun added an incredible buttery flavor.  I liked this "fishcake" much better than crabcakes, which can be overly rich.  This recipe is going into my permanent rotation.


posted in: Gallery
Comments (3)

Texas_Foodie writes: This was a freat recipe...very easy and delicious! Posted: 3:59 pm on October 26th

kitchengoddess writes: It is on my list too. One of these days. Posted: 11:34 am on October 24th

Pielove writes: Beautiful! I agree, this is a good one. Posted: 8:28 am on October 22nd

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