Regan Reik: Copper River Salmon Burger 6/4/12

7:34 AM, Jun 5, 2012   |    comments
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Yield: About 15 6oz burgers


6lbs Copper River Salmon filet, skinless

2 T Cajun seasoning

½ T dried thyme leaves

2 T fresh garlic, minced

Zest of 1 lemon

2 T kosher salt

1 tsp pepper



  1. Separate the salmon in half and coarsely chop the first half.  Grind the second half in a food processer. Combine all salmon in a large bowl.
  2. Add all ingredients and mix well. Portion into 6 oz individual patties. Let sit for 1 hr before grilling or cooking to desired temperature.

Event Info:
Copper River Salmon Run
Saturday, June 9
Lakewood Park

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