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April 30, 2019


Rosemary Salmon Burger with Leek Relish

April 30, 2019


Rosemary Salmon Burger with Leek Relish

Ingredients:                       Servings: 8 servings

  • 2 lb. Atlantic Salmon fillet, diced fine
  • 2 cup Leek, chopped
  • 1 Tbs. Mustard, dijon
  • 2 oz. White Wine
  • 1/2 cup Apricot Preserves
  • 2 tsp. Fresh Rosemary, chopped
  • 1 tsp. Lemon Zest
  • 1/2 tsp. Salt, Kosher
  • 1 tsp. Black Pepper
  • 2 ea. Jalapeno, seeds removed, minced
  • 1 Tbs. Garlic Clove, minced
  • 1 tsp. Olive Oil
  • 8 Whole Grain Burger Buns


Wash jalapenos, cut in half lengthwise, remove and discard the seeds. Chop jalapeno. Heat olive oil in sauté pan. Add jalapeno and sauté until caramelized. Add garlic and continue to sauté. Be careful not to burn garlic. Add leeks and continue to cook. Deglaze with white wine.  Add mustard, apricot preserves and bring to a simmer. Remove from heat, cool and reserve for topping.

For the salmon burgers, remove skin from fresh salmon. Dice salmon fillet into ¼ inch cubes. Add chopped lemon zest, chopped fresh rosemary, salt and pepper and mix to combine. Chill thoroughly.

When chilled, scoop and form into 4 ounce patties. Add salmon patties to a lightly oiled non-stick pan and cook until caramelized on one side. Flip and continue cooking to an internal temperature of 145 degrees.

To serve, place salmon burger on a toasted bun and top with leek relish. Serve with lettuce, tomato and onion on the side.

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