Reviewed: May 11, 2008

This was great! I reduced the recipe and thawed a frozen atlantic salmon fillet that was in my freezer. Only one egg, and I eyeballed the rest, looking for the right consistency. I did not have most of the ingredients on the list so I changed the flavor profile and this was still amazing. No dijon, horseradish, or red onion. I used minced garlic and I minced yellow onion. I thawed some frozen spinach and threw that in with some feta crumbles...Mmm, mmm!

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patrickclark


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Reviewed: May 10, 2008

Delicious! I froze the cooked patties and I just pull one out of the freezer when I'm in a rush for lunch!

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Lori VB

	Cooking Level: Intermediate
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Reviewed: May 8, 2008

Super easy and super tasty. The outside crisps up nicely on the grill and the texture is fabulous. I made mine bunless (low carber) with sugar free sweet and sour sauce (Steele) for dipping. Wonderful recipe.

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ejpear


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Reviewed: May 3, 2008

Yummy! THANK YOU for sharing this recipe! This is a great way to add more salmon into my diet without having to deal with too much of a fishy taste. I'll be able to eat this even when I'm not in the mood for fish since this tasted like a regular burger. Fabulous!

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FleetingRoses

	Cooking Level: Beginning
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Reviewed: May 3, 2008

These were great! They really did stay together on the grill! My whole family loved them. Thanks!

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ADRIA419

	Cooking Level: Intermediate Home Town: Westminster, Maryland, USA
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Reviewed: Apr. 28, 2008

I have made this recipe many times because it's so versatile. I like to scrap the bun and serve it up with a side of white rice. Everyone loves it! I also recommend trying it with coarse mustard inside and on top for a little extra flavor.

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Julie


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Reviewed: Apr. 20, 2008

These were excellent! I was never so happy to hear that my husband wanted hot dogs...perfect chance to make these for myself! Canned salmon can be ok in a pinch, but I think burgers like this should always be made out of fresh salmon - it adds so much to the flavor and texture. The patties are a bit delicate when raw, but held together beautifully on the grill as well as on the bun - just make sure you brush with oil and let them grill a bit before attempting to flip over. Served on a whole wheat bun with a lemon-dijon sauce. Froze the leftovers and I will be enjoying them later this week. Thanks for sharing your wonderful recipe!

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Christine M

	Cooking Level: Intermediate Home Town: Hopedale, Massachusetts, USA Living In: Holden, Massachusetts, USA
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Reviewed: Apr. 4, 2008

These were not as amazing as I'd hoped they'd be, but maybe it's just me? Will probably try again...

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ChelczShenanigans


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Reviewed: Apr. 3, 2008

My husband definitely liked these and we were shocked that our 3-y-o wolfed a rather large "burger" down pretty quickly. Followed directions exactly. Made a horseradish-enhanced sauce to top them.

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Sherry S.


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Reviewed: Mar. 23, 2008

We just finished these and they were fantastic! I followed the recipes exactly and served as suggested. I froze half and can't wait to have them again next week!

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Sara

	Cooking Level: Intermediate Living In: Gainesville, Georgia, USA
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Reviewed: Mar. 12, 2008

These are the best salmon burgers I've ever eaten, and I used canned salmon. I can only imagine how good they'd be with fresh salmon. I also pan fried them, and I know they'd be better on the grill. Nevertheless, they have a lot of great flavor, and I loved the crisp outside. They are my new salmon patty recipe.

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Mallinda

	Cooking Level: Expert Home Town: Norristown, Pennsylvania, USA Living In: Mobile, Alabama, USA
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Reviewed: Mar. 12, 2008

These were delicious! I didn't have fresh rosemary, so I used 1/2 TB dried (I ground it) and it still turned out great! I didn't eat mine with a bun, but served it with garlic mashed potatoes and salsa - YUM!

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Jillian

	Home Town: Granton, Wisconsin, USA
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Reviewed: Mar. 11, 2008

Delicious. I wouldn't change a thing. They are quite flimsy when raw, but hold their form extremely well after cooking.

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Andrew79

	Home Town: Toronto, Ontario, Canada
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Reviewed: Oct. 8, 2007

These are fantastic. Scaled down to half and used crushed saltines instead of bread crumbs. Otherwise followed exactly. They held together well (the key is to referigerate the mix before forming patties...and handle as little as possible while making patties, then referigerate again). Were a hit. Served on onion rolls lightly toasted on the grill and micro greens.

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PhillyKev


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Reviewed: Sep. 12, 2007

Fantastic. Hold together well on the grill, taste better than anything you've gotten in a restaurant. Easy to modify the recipe to make them your own. (I like using shallots, fresh mint, and fresh basil in place of onions and rosemary.)

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KUNGFUKAREN


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Reviewed: Jul. 7, 2007

Fantastic recipe!! I forgot to get a red onion and substituted one large shallot. We also fried these in a pan as some other reviewers have done.

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Tasina


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Reviewed: May 23, 2007

What a great recipe! I look forward to playing with the ingredients--like using fresh ground ginger, soy sauce, and wasabi instead of the dijon/horseradish/rosemary. When I shaped the patties I was afraid that I hadn't minced the fish enough and that they would fall apart so I put the patties back in the fridge for a bit. It was raining out so we did them on a very hot skillet with a little olive oil. They got a wonderful sear and stayed together beautifully. I used Panko for the bread crumbs and I didn't change anything other than the addition of some fresh parsley and chives. We didn't bother with the buns and just served it on a bed of mixed greens. Fabulous!

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PANGAEA


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Reviewed: Apr. 30, 2007

This far exceeded my expectations, though truthfully, I wasn't sure what to expect. Everyone in the house and at the party we served them at felt the same. Outstanding recipe.

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TERRAWOLF

	Cooking Level: Intermediate
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Reviewed: Feb. 10, 2007

This was a lot of work to make, but they turned out great! We made them on the grill and served with a side of fruit salsa for a summer dinner.

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MeghanO

	Cooking Level: Intermediate Living In: Aurora, Illinois, USA
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Reviewed: Feb. 5, 2007

These were EXCELLENT! I substituted saltines for bread crumbs (was out of bread crumbs) and it was still really good.

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JTIGERLILY


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