Ingredients
- 1 pound boneless, skinless wild salmon, finely chopped
- 4 teaspoon avocado or extra-virgin olive oil
- 1 tablespoon our own rub (page 248)
- 1 teaspoon northwest seafood seasoning (page 242)
- 1 cup panko
- 1 pound boneless, skinless wild salmon, finely chopped
- 4 teaspoon avocado or extra-virgin olive oil
- 1 tablespoon our own rub (page 248)
- 1 teaspoon northwest seafood seasoning (page 242)
- 1 cup panko
- 1/3 cup packed light brown sugar
- 2 1/2 tablespoon paprika
- 1/2 cup dried cilantro
- 5 1/2 tablespoon fennel seed
- 1 1/2 tablespoon garlic pepper seasoning
- 1 tablespoon fine sea salt
- 2 tablespoon plus 1 teaspoon ground celery seed
- 1/4 cup dried granulated onion
- 1 1/2 tablespoon ground chipotle chile
- 1 pound boneless, skinless wild salmon, finely chopped
- 4 teaspoon avocado or extra-virgin olive oil
- 1 tablespoon our own rub (page 248)
- 1 teaspoon northwest seafood seasoning (page 242)
- 1 cup panko
- 1/3 cup packed light brown sugar
- 2 1/2 tablespoon paprika
- 1/2 cup dried cilantro
- 5 1/2 tablespoon fennel seed
- 1 1/2 tablespoon garlic pepper seasoning
- 1 tablespoon fine sea salt
- 2 tablespoon plus 1 teaspoon ground celery seed
- 1/4 cup dried granulated onion
- 1 1/2 tablespoon ground chipotle chile
- 1/3 cup dried minced garlic
- 1/3 cup dried granulated onion
- 1 tablespoon fine sea salt
- 4 teaspoon dried granulated lemon peel
- 1/3 cup dried dill
- 1/3 cup paprika
- 2 tablespoon celery seed
- 1/2 cup dried parsley
- 1/4 cup medium-grind black pepper
Preparation
Baking Directions:
For rub:Combine the brown sugar, paprika, cilantro, fennel seed, garlic pepper, salt, celery seed, onion, and chipotle in a bowl.
Store in a covered container for at least 6 months.
For Northwest Seafood Seasoning:Combine the garlic, onion, salt, lemon peel, dill, paprika, celery seed, parsley, and pepper in a bowl.
Store in a covered container for at least 6 months.
For patties:Place the chopped salmon in a large bowl and add 2 teaspoons of the avocado oil, the rub, and the seafood seasoning.
Mix thoroughly with your hands.
Add the panko and mix to combine.
Form the mixture evenly into 4 patties, packing them firmly around the edges so they don't fall apart (we use a burger press at the shop).
Each patty should be between 1/2 and 3/4 inch thick.
Preheat a skillet (cast iron works well) over medium heat for 5 to 10 minutes.
Add the remaining 2 teaspoons of avocado oil and swirl to coat the bottom of the pan.
When the oil is nearly smoking, add the patties and cook for 3 minutes.
Turn carefully with a spatula and cook for another 2 to 3 minutes.
The patties may also be grilled over medium-high heat for the same amount of time.