The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift Shop the South Marketplace Newsletter App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Salmon Burger


1½ pounds salmon ground, or finely diced by hand

2 tablespoon shallots, finely minced

1 tablespoon chives, minced

2 teaspoons salt

Cracked black pepper to taste

1 tablespoon extra virgin olive oil

4 eggs

4 tablespoons butter

4 buns, preferably homemade

4 tablespoons Korean spicy mustard (recipe follows)

½ cup kimchi (can be purchased at your local Asian market)

Korean Spicy Mustard

1½ cups Colman's mustard powder

1½ cups apple cider vinegar

4 whole eggs

1½ cups sugar

⅓ cup sesame oil

¼ cup Korean pepper flakes

¼ cup + 2 tablespoons Korean pepper paste

2 teaspoons garlic, minced

¼ cup soy sauce

2 tablespoons fish sauce


  1. In a mixing bowl, combine salmon, shallots, chives, salt, pepper, and oil. Form into 4 equal-size patties. Place burgers on a high-temperature grill and cook for 2 minutes on each side, cooking medium rare to medium.
  2. While burgers are cooking, fry eggs in butter in a hot nonstick skillet, sunny side up. Season with salt and pepper.
  3. Spread ½ tablespoon Korean mustard on the top and bottom of each bun. Add 2 tablespoons kimchi to bottom bun. Add salmon burger and top with egg.
Korean Spicy Mustard
  1. Combine mustard powder and apple cider vinegar. Allow it to sit overnight to hydrate.
  2. The next day, combine all ingredients, including mustard mixture, in a non-reactive bowl. Cook over a double boiler until slightly thickened. Remove from heat and refrigerate, stirring occasionally until cold.
Yield: 1 quart
Print Recipe