Skip to main content

Salmon burger and bannock recipe.

Fred Lum/The Globe and Mail

To first nations people, salmon symbolizes instinct, determination and persistence. Salmon is also a symbol of abundance, wealth and prosperity because that it is the primary food source for the people of the Northwest coast.

Here is a tasty salmon burger – not a real burger but served like one.

Servings: Four burgers

Ready time: 25 minutes

Wine pairings:

For this herbed salmon burger with zesty mayo, I’d opt for a white with fresh acidity to dance with the dressing and slice through the bannock’s oily exterior. Unoaked chardonnay or grassy New Zealand sauvignon blanc are fine options, though B.C. pinot gris would not be out of place. - Beppi Crosariol

Salmon

2 tbsp chopped fresh dill

1 tbsp finely chopped garlic

salt and freshly ground pepper

4 6-ounce (175-gram) fillets of Pacific Coast salmon

Garlic aioli

1/2 cup mayonnaise

2 tbsp fresh sage, chopped

1/4 tsp lemon juice

1 tsp minced garlic, minced

To finish

Romaine lettuce

red onion, sliced

Method

Combine dill, garlic and salt and pepper. Pat salmon fillets with mixture. Mix together garlic aioli ingredients.

Heat oil in skillet on medium high heat. Add salmon to pan.

Sear about 3 minutes per side or until salmon is still slightly pink in centre.

Spread aioli on bannock, add lettuce and onions. Top with salmon.

Report an error Editorial code of conduct
As of December 20, 2017, we have temporarily removed commenting from our articles. We hope to have this resolved by the end of January 2018. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.