By Jason Brooks
Summer is grilling season. Most will flip a few burgers, hot dogs, or pork ribs on the barbecue. A few years ago I found that a thin salmon filet fit onto a burger bun and made for one heck of a great summer sandwich. The best cut to use is the fillet near the tail as there are no pin or rib bones. The thin fillet can be marinated easily and cooks quickly. While the standard beef burgers might take some time a salmon burger can be cooked in about six to eight minutes after pre-heating the grill. I prefer to leave the skin on until while it cooks. It easily separates once the fish is cooked before assembling the burger. Here is a quick and delicious Northwest salmon burger for the backyard barbecue.
Salmon Fillet’s (tail sections best)
One cup Yoshida’s Teriyaki Sauce per fillet
Johnny’s Alaskan Salmon Seasoning
Lettuce, Onion, Tomato’s
Marinate the fillet’s in the teriyaki sauce for at least one hour in a glass dish. Pre-heat the grill to 350 degrees. While waiting for the grill to pre-heat cut the lettuce, Onion and Tomato’s for your burger. Once the grill is heated coat the racks with olive oil or brush the fillets with olive oil. Place the fillet’s flesh side down to sear for approximately one minute. Then flip over, season with Johnny’s Alaskan Salmon seasoning and bake on the grill, skin side down, until the fish begins to separate or until desired temperature. Then assemble the burger with your favorite fixings on the pretzel buns.