Since I began my gluten free journey, one of the things I miss most is being able to just go out for a sandwich. A few restaurants do offer gluten free buns, but even then, gluten is lurking everywhere! Toppings, breadcrumbs, binders, fillers, sauces and even seasonings may contain hidden gluten. One of my favorite local chains has the best salmon burgers, but of course they are now off limits for me. I’m feeling deprived! So, this week I decided to create a copycat version of this awesome sandwich at home. Here’s how!
4 Servings
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Ingredients:
- 1 lb. fresh salmon filet
- 1/2 cup finely minced red onion
- 1 tsp. olive oil
- 1 egg
- 3 tbsp. gluten free mayo
- 1 tbsp. fresh chives, minced
- 1 tsp. gluten free Worcestershire sauce
- 1 tsp. lemon juice
- 1/2 tsp. Old Bay
- 1/4 cup gluten free mashed potato flakes
- 1/4 cup gluten free Panko breadcrumbs
Preparation:
I used fresh salmon, so that I could freeze 2 burgers for another meal. If you are not going to freeze them, you can use frozen salmon. Line a baking sheet with parchment paper and preheat the oven to 350º. Bake the salmon for 15 minutes. Cool slightly then remove the skin. It should peel off easily. Use a fork to flake the fish and let it cool to room temperature.
Heat 1 tsp. olive oil in a small stainless-steel skillet over medium low. Add the minced onions and cook until they begin to brown and caramelize. They will cook down to about 1/4 cup. Remove, set aside and cool to room temperature.
Whisk together the egg, mayo, onion, chives, Worcestershire, lemon juice and seasoning.
Add the flaked salmon. Be sure it has cooled to room temperature, so the egg doesn’t cook.
Next add the potato flakes and gluten free Panko. Stir and use a fork to blend everything together thoroughly. Don’t overwork it.
You should have enough to form 4 generous sized patties.
I used a hamburger press to make them nice and even. Mist the press with cooking spray first to help the patties release.
I placed the patties on a baking sheet lined with parchment to make them easier to handle. Keep them refrigerated until ready to cook. You can also freeze them at this point. Let them freeze on the sheet so they keep their shape, then wrap them individually and store in a freezer bag.
To cook, brush a grill pan with a little olive oil and cook the patties 5 minutes per side over medium heat. The patties are delicate, so handle them gently with a wide spatula.
Add your favorite gluten free bun and there you are. This is one of my favorite restaurant meals that was just waiting for a gluten free makeover. Now I can enjoy a salmon burger at home any time.
I hope that you enjoyed this recipe. My gluten eating husband also thought these Salmon Burgers were great, just like the restaurant version! So don’t feel deprived! Try the recipe at your house and let me know what you think!
Notes ♪♫ I see you ogling that gluten free bun! My own flour blend, it’s a nice big bun that you will love for all your burgers and sandwiches! Get the recipe here!
This post was originally published on 07/06/2018. While the photos have been updated over the years (as I become a better photographer!), the recipe itself has not changed.
