Free Smoked Black Cod with $250+ Orders
Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Joci Besecker, Premier Catch
4
10 minutes
10 minutes
American
Main Course
Introducing the newest twist on the smash burger craze: Salmon Smash Burgers!
Made with our Wild Alaska Coho Salmon Meat, these are easy, delicious, and packed with omega-3s and protein. They pair perfectly with good weather and family and friends in the backyard!
1 lb Wild Alaska Coho Salmon Meat
2 Tbsp All Purpose Seasoning
1 egg
Salt & pepper
Butter, for cooking
Brioche buns
1 sweet onion, sliced
4 slices provolone cheese
Sliced tomato
Leaf lettuce, washed
Spicy Mayo
Thaw coho salmon meat.
Add the salmon meat to a bowl and season with your favorite all purpose seasoning, salt, and pepper. Whisk one egg and mix it into salmon until combined. Form into 8, 2 ounce balls.
Before cooking the patties, caramelize the onion by chopping it and sautéing in butter until golden and soft.
Heat butter in a cast-iron skillet or griddle over medium-high heat.
Place a ball of salmon meat on the hot griddle. Place a piece of parchment paper on top. Use a sturdy spatula (or a burger press, if you have one) to firmly smash the ball into a thin patty, about 1/4 inch thick.
Cook the patties for 1-2 minutes until the edges are crispy and browned. Flip the patties and immediately place a slice of cheese on one and caramelized onions on the other. Cook for another 1-2 minutes until the cheese is melted and the patty is cooked to your desired doneness.
Toast the burger buns on the griddle for a few seconds. Place two cooked patties on the bottom bun, then add sliced tomato, leaf lettuce, and a drizzle of spicy mayo, and top with the other half of the bun.
Serve the smash burgers hot with your favorite sides, like fries or a salad.
Enjoy!
women-owned, family-run
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
