Past Recipes
Blackened Salmon Burgers

Blackened Salmon Burgers with French Fries and Rémoulade

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Chef Michelle has a knack for perfect pairings. Here, she’s created a mashup of two Plated salmon hits with mouthwatering results. With the bright flavors of our scallion and mustard-laced salmon burgers and the spices of our blackened salmon sandwich, these patties are crusted with a blend of paprika, thyme, and cayenne, then seared over high heat to toast and darken the spices. They’re sandwiched between brioche buns with a creamy, tangy rémoulade sauce and served with baked french fries tossed in dill and thyme.

  • Spicy
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 760
  • Protein 45g
  • Total Carb 81g
  • Total Fat 30g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • sweet paprika
    • 1 teaspoon
    • sweet paprika
  • Dijon mustard
    • 1 packet
    • Dijon mustard
  • dried thyme
    • 1 teaspoon
    • dried thyme
  • ground salmon
    • 10 ounces
    • ground salmon
  • lemon
    • 1
    • lemon
  • onion powder
    • 1 teaspoon
    • onion powder
  • capers
    • 1/2 tablespoon
    • capers
  • russet potatos
    • 2
    • russet potatos
  • garlic powder
    • 1 teaspoon
    • garlic powder
  • sliced dill pickles
    • 1/4 cup
    • sliced dill pickles
  • ground cayenne pepper
    • 1/4 teaspoon
    • ground cayenne pepper
  • brioche buns
    • 2
    • brioche buns
  • scallions
    • 2
    • scallions
  • dill
    • 1/8 ounce
    • dill
  • panko breadcrumbs
    • 1/4 cup
    • panko breadcrumbs
  • mayonnaise
    • 2 ounces
    • mayonnaise
  • parsley
    • 1/8 ounce
    • parsley
  • thyme
    • 1/8 ounce
    • thyme

What You’ll Need

  • black pepper
  • olive oil
  • kosher salt
  • eggs
  • baking sheet
  • plastic wrap
  • 12" large nonstick pan

Allergens

Soy, Egg, Milk, Fish, Wheat

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450°F. Rinse all produce. Halve potatoes lengthwise. Cut lengthwise into ¼-inch slices, then cut lengthwise again into ¼-inch fries. Roughly chop dill, parsley, and thyme leaves, discarding stems. Trim and discard scallion roots and thinly slice. Halve lemon. Finely chop capers and pickles and place both in a medium bowl. Separate 1 egg, placing egg white in a separate medium bowl for Step 3 and discarding yolk.

  2. Bake French Fries

    Bake French Fries

    On a baking sheet, toss potatoes with 1½ tablespoons olive oil to coat. Arrange in a single layer and bake until crisp and tender, 20-25 minutes (the potatoes will brown more easily without salt, so we're waiting to season them until after they're done baking for perfectly crispy fries!).

  3. Form Salmon Burgers

    Form Salmon Burgers

    While fries bake, place spice mix on a large plate. Add mustard, breadcrumbs, scallions, ½ teaspoon salt, and black pepper to bowl with egg white, then add salmon. Using your hands, mix well, then form into 2 equal patties, about 1-inch thick. Dredge burgers in spice mix, pressing to adhere. Arrange in a single layer on plate from spice mix, cover with plastic wrap, and chill in freezer until firm, 5-10 minutes.

  4. Make Rémoulade

    Make Rémoulade

    While salmon burgers chill, add mayonnaise, juice of ½ lemon, ⅛ teaspoon salt, and black pepper as desired to bowl with capers and pickles. Stir to combine, then set rémoulade aside until Step 6. Use remaining lemon to brighten a glass of water.

  5. Sear Salmon Burgers

    Sear Salmon Burgers

    Slice buns open horizontally, if they arrived whole, and place cut-side down in a large nonstick pan over medium heat. Toast until light golden and warmed through, 2-3 minutes. Transfer to serving plates. Return pan from buns to medium heat and add 1 tablespoon olive oil. When oil is shimmering, add burgers and sear until spice crust is completely blackened and fish is cooked through and opaque, 4-5 minutes per side.

  6. Plate Salmon Burgers

    Plate Salmon Burgers

    Once baked, toss french fries with chopped herbs, ¼ teaspoon salt, and black pepper as desired. Top bun bottoms with blackened salmon burgers and a spoonful of rémoulade. Finish with bun tops. Serve with french fries and remaining rémoulade for dipping. Dig in!

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