Alaska Salmon Burgers with Rhubarb Chutney



  1. 1 pound boneless, skinless Alaska sockeye salmon
  2. 2 tablespoons minced fresh cilantro
  3. 2 tablespoons thinly sliced green onion
  4. 1 tablespoon soy sauce
  5. 1 teaspoon sesame oil
  6. Pinch of smoked paprika
  7. 1 clove garlic, finely minced
  8. Juice of half a lime
  9. Salt and freshly ground black pepper
  10. 1 tablespoon grapeseed oil, if using a skillet
  11. 4 hamburger buns
  12. Rhubarb Chutney, for serving, recipe follows
  13. Lettuce, for serving
  14. Sliced red onion, for serving
  15. Pickles, for serving
  16. 1 pound rhubarb, cut into 1/2-inch pieces (about 3 cups)
  17. 1 cup dried dark red cherries
  18. 1 cup packed light brown sugar
  19. 3/4 cup dried blueberries
  20. 1/2 cup cherry juice
  21. 1/2 teaspoon crushed red pepper flakes
  22. 1/2 large red onion, diced
  23. One 1-inch piece fresh ginger, peeled and minced
  24. 1 clove garlic, minced
  25. 2 tablespoons honey
  26. 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.
  15. Yield: 2 quarts.