Wild BC Sockeye Salmon Sliders
A quick and simple crowd pleaser. Full of that beautiful wild BC salmon flavour that everyone is sure to love!
1 side of Wild BC Sockeye Salmon – Skin removed and bones Removed
4 Scallions – Chopped fine
3 tbsp Red Onion – Chopped Fine
2 tbsp Celery – Chopped Fine
2/3 Cup Panko bread crumbs
1 tbsp Beer Mustard (or whole grain)
2 tbsp Mayo
1 tsp Paprika
¼ tsp Chipotle Powder
1 egg - beaten
2 tbsp Cilantro
2 dashes Worcestershire Sauce
Extra bread crumbs If needed
Grapeseed Oil or Vegetable Oil
Cut the salmon into ¼” pieces and place into a bowl.
Add all your ingredients into the bowl with the salmon and mix together. If it isn’t holding together well, feel free to add a touch more bread crumbs. You want it to feel firm.
Using a ¼ cup measuring cup, take the salmon mixture and stuff it in. Once you have the cup full, free form the patties with your hands. You can go bigger if you wish, but don’t make to thick. You want it to be able to cook properly. Thickness should be anywhere from a ½” to 1” thick.
Once patties are formed, let chill in the fridge for anywhere from 30min to 1 hour. If not using immediately, place in freezer and allow to freeze and place in zip lock bag.
Heat a non-stick pan on medium heat. Put in a couple tbsp of the oil and heat it. Once the oil is shimmering, take the patties and gently place into the hot pan. Fry on each side for 4-5 min. You want to form a crust on the patty.
Remove from the pan and dry on a paper towel. Assemble the wild BC salmon slider and enjoy!!!!
Makes 8 Patties
Recipe and photo by Cory Walby, www.saturdaynighttestkitchen.com