Alaska Salmon Burgers with Rhubarb Chutney Recipe

Name: Alaska Salmon Burgers with Rhubarb Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound boneless, skinless Alaska sockeye salmon; 2 tablespoons minced fresh cilantro; 2 tablespoons thinly sliced green onion; 1 tablespoon soy sauce; 1 teaspoon sesame oil; Pinch of smoked paprika; 1 clove garlic, finely minced; Juice of half a lime; Salt and freshly ground black pepper; 1 tablespoon grapeseed oil, if using a skillet; 4 hamburger buns; Rhubarb Chutney, for serving, recipe follows; Lettuce, for serving; Sliced red onion, for serving; Pickles, for serving; 1 pound rhubarb, cut into 1/2-inch pieces (about 3 cups); 1 cup dried dark red cherries; 1 cup packed light brown sugar; 3/4 cup dried blueberries; 1/2 cup cherry juice; 1/2 teaspoon crushed red pepper flakes; 1/2 large red onion, diced; One 1-inch piece fresh ginger, peeled and minced; 1 clove garlic, minced; 2 tablespoons honey; 2 tablespoons red wine vinegar

Servings: persons

1 pound boneless, skinless Alaska sockeye salmon
2 tablespoons minced fresh cilantro
2 tablespoons thinly sliced green onion
1 tablespoon soy sauce
1 teaspoon sesame oil
Pinch of smoked paprika
1 clove garlic, finely minced
Juice of half a lime
Salt and freshly ground black pepper
1 tablespoon grapeseed oil, if using a skillet
4 hamburger buns
Rhubarb Chutney, for serving, recipe follows
Lettuce, for serving
Sliced red onion, for serving
Pickles, for serving
1 pound rhubarb, cut into 1/2-inch pieces (about 3 cups)
1 cup dried dark red cherries
1 cup packed light brown sugar
3/4 cup dried blueberries
1/2 cup cherry juice
1/2 teaspoon crushed red pepper flakes
1/2 large red onion, diced
One 1-inch piece fresh ginger, peeled and minced
1 clove garlic, minced
2 tablespoons honey
2 tablespoons red wine vinegar

1
Dice half the salmon into 1/8-inch cubes; set aside in a medium bowl.
2
Process the other half in a food processor until slightly chunky; add to the diced salmon.
3
In a separate bowl, combine the cilantro, green onion, soy sauce, sesame oil, smoked paprika, garlic and lime juice.
4
Add the cilantro mixture to the salmon and stir gently until just combined.
5
Season with salt and pepper.
6
Shape the salmon mixture into 4 patties and chill, covered, in the refrigerator for 15 minutes.
7
Heat a grill to medium-high heat or heat a nonstick skillet with the grapeseed oil over medium-high heat.
8
Cook the salmon patties until browned on the first side, 3 to 4 minutes; flip and cook until browned on the second side, about 3 minutes more.
9
Place on the buns and top each with a dollop of Rhubarb Chutney.
10
Garnish with some lettuce, red onion and pickles, as desired.
11
Combine the rhubarb, cherries, brown sugar, blueberries, cherry juice, red pepper flakes, red onion, ginger and garlic in a large saucepan.
12
Bring the mixture to a boil, reduce the heat to medium-low and simmer, stirring occasionally, until the onions are translucent, about 20 minutes.
13
Stir in the honey and vinegar and continue to cook over medium-low heat until it coats the back of a spoon, about 15 minutes more.
14
Cool and store in the refrigerator for up to 2 weeks.

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1 pound boneless, skinless Alaska sockeye salmon, 2 tablespoons minced fresh cilantro, 2 tablespoons thinly sliced green onion, 1 tablespoon soy sauce, and more.

Yes, Alaska Salmon Burgers with Rhubarb Chutney falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Alaska Salmon Burgers with Rhubarb Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions