The Kvichak Fish Company is a family business, Montana people who head up to Alaska for the summer to catch, cut, and package the wild fish we can buy at farmers’ markets, the Good Food Store in Missoula, and from their website. I’m so glad they demo’ed their salmon sliders at the Bozeman Winter Farmers’ Market last March, because before that crispy, succulent nugget I probably wouldn’t have purchased ground salmon, but now I’m hooked!
I’ve adapted this recipe from Kvichak’s salmon slider recipe and my Mom’s salmon loaf, one of the dinners I made for the family as a kid back in the 1970’s. Patties take a little more effort than a loaf, but the crispiness is worth it. And with beautiful salmon like Kvichak’s, the quicker you cook it the better.
makes 12 patties
- 1–1 ½ lb. ground salmon 1 package from Kvichak Fish Co
- 1/2 cup fresh or dry bread crumbs unseasoned
- 1/2 cup mayonnaise Best Foods or Hampton Creek's Just Mayo
- 1 onion diced
- 1 egg
- 2 tbsp fresh herbs (parsley, tarragon, oregano, cilantro or a mix) chopped
- 1 tbsp fresh lemon juice
- 1 tsp sriracha
- pinch salt
- a few grinds black pepper
- 2 tbsp high heat cooking oil (olive or grapeseed) divided
For serving: lemon wedges, salad greens, flakey salt (like Maldon)
Drain and discard the liquid from the package of salmon. Put salmon in a bowl. Add breadcrumbs, mayonnaise, onion, egg, fresh herbs, lemon juice, sriracha, and s&p. Mix very gently with a spatula until mixture just comes together. You want to work the salmon as little as possible, otherwise it will be dry and tough, kind of like regular burgers. Using a ⅓ cup measuring cup, scoop out 10 patties onto a sheet of wax paper, plate or cutting board.
Heat a tablespoon of oil in a large skillet over medium heat. Add 5 patties and flatten to about 3-inches diameter, 1-inch thick. Cook until browned, about 4 minutes each side, internal temp target is 145°F.
As my husband says, "When you want to flip it, wait another minute." This pretty much guarantees a beautiful brown crust. Transfer to a paper towel lined plate to drain oil and repeat with second batch of patties.
Serve with or without buns, a side of greens, and a spritz of lemon and flaky salt.