World's Best Salmon Burger
World’s Best Salmon Burger
A Tom Douglas® Recipe
- Olive oil for brushing
- About 2 tablespoons 'Rub with Love' Salmon Rub
- (2) 7-ounce salmon fillets, skin off
- 2 burger buns
- 1 tablespoon
- 4 bibb lettuce leaves
- Really Good Tartar (recipe below)
- Fire up the charcoal grill for medium-hot direct heat.
- Lightly brush the salmon on both sides with oil.
- Generously coat the salmon fillets on both sides with the Salmon Rub.
- Grill the salmon over direct heat, covered, with the vents open.
- Watch your salmon carefully while you are grilling to be sure the sugar in the rub doesn't burn.
- Move the salmon to a cooler part of the grill if necessary.
- The time it will take to cook the salmon will vary depending on the heat of the grill and the thickness of your fillets, about 9 to 12 minutes total time.
- When the salmon is cooked, remove the fillets from the grill and set aside
- Using a microplane or other small grater, zest the lemon and the lime directly over the fillets.
- Spread buns with butter and brown on grill.
- Remove buns when golden brown.
- Spread a generous amount of Really Good Tartar on bottom bun.
- Top tartar with salmon filet.
- Top salmon filet with bibb lettuce.
- Top with top bun and enjoy!
Really Good Tartar Sauce
Makes about 1 1/3 cups
- 2 large egg yolks
- 2 tablespoons cider vinegar
- 1 cup peanut or canola oil
- ¼ cup pickle relish
- 3 tablespoons chopped parsley
- 1 tablespoon Dijon mustard
- pinch cayenne
- Kosher salt and fresh cracked pepper to taste
- Put the yolks in the bowl of a food processor, or in a blender and, with the machine running, gradually add the vinegar.
- With the machine still running, gradually add the oil until the mixture is emulsified.
- Transfer the mayonnaise to a bowl and stir in the relish, parsley, mustard, and cayenne.
- Season to taste with salt and pepper.
- Cover and store in the refrigerator for up to 1 day.