This salmon sandwich recipe has become one of those favorites that we hear about long after we actually serve them. They are not only beautiful to look at, they are beautiful to eat. The combination of flavors and textures culminating in the crunch of a potato chip is a downright party in your mouth.
You never knew salmon like this before.
- Yield: 10 Burgers
- Prep Time: 20 minutes
- Cooking Time: 10 minutes
- 1 Side Salmon
- 10 Medium Sized Hamburger Buns
- 1 Fresh Avocado
- Pickled Ginger
- 1 Small Bag Plain Potato Chips
- 1 Cup Mayonnaise
- 1 Tablespoon Rice Wine Vinegar
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Miso
- Salt and Pepper
- Olive Oil
1. Preheat your oven to 400 degrees. Season the fresh side of the salmon with salt, pepper, and olive oil. Place on a sheet of aluminum foil. Set aside.
2. In a small mixing bowl combine your mayonnaise, miso, rice wine vinegar, and Dijon mustard. Stir together; let sit in the refrigerator until service.
3. Once your oven is preheated, place your season salmon on the top rack. It should only take about 10 minutes to bake salmon depending on the thickness of your salmon. It is finished cooking when the salmon is firm, but not dried out.
4. Remove the fully cooked salmon from the oven and prepare to assemble the sandwiches. On your bun, first place a spoonful of your miso mayonnaise, followed by one piece of pickled ginger, a slice of avocado, and a potato chip for crunch. To place the salmon on the burger I like to cut big chunks of fish using a large spoon. This way the salmon stays in large pieces while the skins remains on the aluminum foil.
5. Cover with the bun, serve and enjoy.
- Miso and pickled ginger can now be found in most large grocery stores in the international aisle. If not, you can always find them at specialty Asian markets.
- The Miso mayonnaise can be made up to a day in advance.
- When buying your salmon, always make sure that it is fresh by smelling it before you buy. If it smells too fishy, do not buy it. Also, ask your fish monger to please make sure there are no pin bones in the fish. (Pin bones are really tiny bones along the spine of the salmon. They usually can’t be seen by the naked eye, only by touch, however they are not fun to eat.)
- I prefer to keep the skin of the salmon on because I feel that it helps to keep the salmon from getting dry while cooking it.
- I like to cook the salmon right before serving it just to make sure it doesn’t dry out. Also make sure you don’t cut your avocado slices until assembling the burgers because you don’t want them to oxidize and turn brown.