Salmon Burgers with Rhubarb Chutney

Menu PartSandwich/Wrap
Cuisine TypeAmerican
Salmon Burgers with Rhubarb Chutney

Chef Mandy Dixon

La Baleine Cafe

Homer, AK.

At her restaurant in Alaska, chef Mandy Dixon sources locally caught salmon and locally grown rhubarb and onions for these seafood burgers. Pescatarians and those observing Lent will appreciate this alternative protein sandwiched between the buns. A zesty rhubarb chutney pairs beautifully with the salmon and would also be great with another grilled fish or pork, says chef Dixon.


Rhubarb chutney

1 lb. rhubarb, cut into ½-in. pieces (about 3 cups)

1 cup dried dark red cherries

¾ cup dried blueberries

½ large red onion, peeled and diced (about ¾ cup)

1 clove garlic, minced

1 (1-in.) piece fresh ginger, peeled and minced

½ tsp. dried red pepper flakes

1 cup light brown sugar, not packed

½ cup tart red cherry juice

2 tbsp. red wine vinegar

2 tbsp. honey

Salmon burgers

1 lb. boneless, skinless sockeye salmon, divided

2 tbsp. fresh minced cilantro

2 tbsp. thinly sliced green onions

1 garlic clove, minced

Juice of half a lime

1 tbsp. soy sauce

1 tsp. sesame oil

¼ tsp. smoked paprika

Salt and freshly ground black pepper, to taste

Vegetable cooking spray

4 burger buns

Lettuce, red onion and pickles, for garnish


1. For rhubarb chutney: In large saucepan over medium-high heat, combine rhubarb, cherries, blueberries, onion, garlic, ginger, pepper flakes, brown sugar and cherry juice; bring to a boil.

Reduce heat to medium-low; simmer, stirring occasionally, about 20 minutes.

2. Stir in vinegar and honey. Continue cooking over medium-low heat 15 minutes longer, stirring often.  Remove from heat.  Reserve half of chutney for burgers; refrigerate remainder for another use. 

3. For salmon burgers: Dice half the salmon into 1/4-inch cubes; set aside in a medium bowl.  Pulse remaining half in a mini food processor until smooth; stir into the diced salmon.

4. In a separate bowl, combine cilantro, green onion, garlic, lime juice, soy sauce, sesame oil and smoked paprika.  Add cilantro mixture to salmon, stirring gently just to combine.  Season with salt and pepper.

5. Shape salmon mixture into 4 patties,about ¾-inch thick; chill until ready to cook.  Grill or saute salmon patties (in a nonstick spray-coated pan) about 3 to 4 minutes per side. Place on buns and top with a dollop of rhubarb chutney and desired garnishes.

Photograph courtesy of Alaska Seafood Marketing Institute


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