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World's Best Salmon Burger

a cut in half sandwich sitting on top of a table

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
  • Lime 
  • Lemon
  • 2 burger buns 
  • 1 tablespoon
  • 4 bibb lettuce leaves 
  • Really Good Tartar (recipe below) 


  1. Fire up the charcoal grill for medium-hot direct heat.
  2. Lightly brush the salmon on both sides with oil.
  3. Generously coat the salmon fillets on both sides with the Salmon Rub.
  4. Grill the salmon over direct heat, covered, with the vents open.
  5. Watch your salmon carefully while you are grilling to be sure the sugar in the rub doesn't burn.
  6. Move the salmon to a cooler part of the grill if necessary.
  7. 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.
  8. When the salmon is cooked, remove the fillets from the grill and set aside
  9. Using a microplane or other small grater, zest the lemon and the lime directly over the fillets.
  10. Spread buns with butter and brown on grill. 
  11. Remove buns when golden brown. 
  12. Spread a generous amount of Really Good Tartar on bottom bun. 
  13. Top tartar with salmon filet.
  14. Top salmon filet with bibb lettuce.
  15. 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
  1. Put the yolks in the bowl of a food processor, or in a blender and, with the machine running, gradually add the vinegar.
  2. With the machine still running, gradually add the oil until the mixture is emulsified.  
  3. Transfer the mayonnaise to a bowl and stir in the relish, parsley, mustard, and cayenne.  
  4. Season to taste with salt and pepper.  
  5. Cover and store in the refrigerator for up to 1 day.