Salmon Tsukune Burgers with Lemon
- Yield:4 servings
- Time:1 hr, 3 mins show details
Ingredients
- 1 poundsalmon fillet, skin removed, minced with a sharp knife
- ½ cuppanko breadcrumbs
- 2green onions, white and light green parts only, minced
- garlic, grated with microplane
- 1lemon, zested and juiced
- ½ teaspoonsea salt
- ¼ teaspoonwhite pepper, freshly ground
Equipment
- sharp knife
- grill or broiler
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Preparation
Using a very sharp knife, mince the salmon into small pieces, roughly the size of rice grains. The texture should remain slightly chunky, not pureed. (A dull knife will mash the salmon instead of cutting cleanly through the fibers)
In a bowl, gently combine the minced salmon with panko, green onions, grated garlic, lemon zest, lemon juice, salt, and white pepper. Mix with a light hand to avoid overworking the fish.
- 1 hr
Form the mixture into 4 patties with damp hands, handling as little as possible. Place on a plate and refrigerate for 1 hour to help them hold together.
- 3 mins
Grill over medium heat for 3-4 minutes per side until cooked through, or broil 4 inches from heat for the same time. The internal temperature should reach 145°F.
Notes
These remind me of the salmon tsukune I learned to make in Kyoto, but shaped into Western-style patties. The key is maintaining the fish's delicate texture through proper knife work.
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