I brought home six sockeye from my visit to the family cabin this past August and I still have so much frozen so, I’ve made these a few times now trying different variations. They are so simple and truly delicious. You could use any salmon really but since sockeye is so abundant and cheap right now, why not? I have only had mine as a main or of the fly for a protein packed snack but these savory patties will work really well in a burger.
Once you have your patties formed you can freeze or refrigerate them in between pieces of waxed paper for use later.
Food processor or small blender.
Large skillet on medium-high heat with 2 tablespoons of oil.
3 Green Onions, ends trimmed
1 bunch fresh Cilantro
2 teaspoons Lemon Zest
1 teaspoon Sea Salt
1 1/2 pounds Wild Salmon, skinned, deboned and chopped into chunks
1 cup Quinoa, cooked
1 teaspoon Black Pepper, fresh ground
Process green onions, cilantro, lemon zest, sea salt, and black pepper until it is finely minced.
Add the salmon and quinoa and pulse/ process until desired consistency. (I like chunky bits of salmon in mine).
Form into patties and set aside.
Add patties to hot skillet and cook approximately 3 minutes per side.
Makes 6 patties.
Another awesome variation:
Sub lemon zest for lime and add 1/2 teaspoon chipotle chili powder. I honestly don’t know which I like better =)