leftover buns? make salmon burgers!


We had a few extra buns from the lamb burgers and the local farmer's market had us awash in corn & tomatoes. Browsing through a magazine, Food & Wine - June 2010, we found some ideas for the grill. We always love throwing corn on the grill, initially keeping it in the husk allow it to steam for a few minutes. Husking and finishing on the grill will give it a wonderful, smoky flavor. We also enjoy keeping the skin on the salmon and cooking skin side down without flipping. The fat in the skin keeps the fish from drying out and refraining from flipping ensures that the smaller fillets will not fall apart.    

Makes two servings
Total Prep time: 20 minutes
Total Cook time: 20 minutes


  • Two 4-ounce wild salmon fillets (skin on)
  • 3 tablespoons horseradish
  • 3 tablespoons dijon mustard
  • 1 tablespoon honey
  • 3 large heirloom tomatoes, quartered
  • 3 tablespoons olive oil
  • 2 teaspoons balsamic vinegar
  • French bread, sliced & buttered
  • Local corn

- Light grill and allow to pre-heat 
- Combine tomatoes with olive oil and balsamic, wrap tightly in foil pouches, place on grill
Who doesn't love fresh tomatoes?!

Prepping the tomatoes for the grill

- 5 minutes after tomatoes went on the grill, add the corn (husks on)
- Combine the glaze (horseradish, dijon & honey) in small bowl
- Rub salmon with vegetable oil, liberally season with salt & pepper
- 5 minutes after corn went on the grill, place fish on (skin side down) and spread half the glaze on top.
- Take off the corn, carefully husk & place back on the grill with the buttered slices of French bread. Keep rotating the corn & bread so it does not char. 
- Once fish has been on the grill for approx 6 minutes, pull everything off.
- Carefully open the foil packets and spoon tomatoes onto grilled bread slices.
- Serve salmon on toasted buns with the remainder of the glaze. Enjoy!  

Prepping the salmon glaze: mustard, mayo, horseradish & honey

All fired up, let's grill

Almost ready: glazed salmon, grilled corn, grilled tomatoes & toast, buns

Fresh grilled corn, delish

Grilled heirloom tomatoes

The AWESOME red wine gifted to us by ELZ's brother, thank you

ELZ + PAB's review: We really enjoyed the salmon sandwiches but were not thrilled with the grilled tomato pouches. This time of year the heirloom tomatoes you can find at the farmer's market are wonderful, cheap ($3/lb!!) and too good for steaming on the grill. The same can be said of the taste & affordability of the corn, but it is delicious on the grill! We really enjoy it slightly charred with just a pinch of salt.  

Waste not, want not
elz + pab

Salmon Burgers With Honey Mustard Horseradish Glaze on Foodista


Susan and Abraham said...

looks absolutely inviting....

alittleyum said...

We are going to make these soon...we are going to be on a beach vacation and these will be awesome for lunch :)

Llawandi said...
This comment has been removed by the author.
Lynn @ I'll Have What She's Having said...

Your burgers look amazing! My grilling skills are limited, but I want to give these a try.

Chocolate Freckles said...

MMmmm this SALMON BURGERS look awesome!!!