Salmon Burgers & Smoky Potatoes with Tartar Sauce
Customer Favorite

Salmon Burgers & Smoky Potatoes

with Tartar Sauce

40 MIN
2 Servings
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From the Test Kitchen

The simple pairing of our rich salmon patties (seasoned with paprika, mustard powder, and more) and an easy tartar sauce makes for a delicious take on the New England summer classic. A side of roasted potatoes tossed with those same seasonings completes the meal.

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  • Nutrition
    PER SERVING
  • Calories
    810 Cals (est.)
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fresh
ingredients
Salmon Burgers & Smoky Potatoes with Tartar Sauce
Title
time-saving
tips & techniques
Sweet Pickle Relish
Panko Breadcrumbs
Yukon Gold Potatoes
How To: Peel Garlic
Sour Cream
Potato Buns
Garlic
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the tartar sauce:
1 Prepare the ingredients & make the tartar sauce:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the buns. In a bowl, combine the sour cream and pickle relish; season with salt and pepper to taste. 

Roast the potatoes:
2 Roast the potatoes:

Line a sheet pan with aluminum foil. Place the diced potatoes on the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Cook & flake the fish:
3 Cook & flake the fish:

While the potatoes roast, pat the fish dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skinless side down. Loosely cover with aluminum foil and cook 4 to 5 minutes per side, or until lightly browned (the fish will not be cooked through yet). Transfer to a large bowl. When cool enough to handle, carefully remove and discard the skin. Using two forks, flake the fish into small pieces. Wipe out the pan. 

Form & cook the patties:
4 Form & cook the patties:

While the potatoes continue to roast, to the bowl of flaked fish, add the egg, breadcrumbs, garlic paste, and remaining spice blend. Season with salt and pepper; gently mix to thoroughly combine. Using your hands, form the mixture into two 3/4-inch-thick patties. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Carefully add the patties and cook 3 to 4 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Toast the buns:
5 Toast the buns:

Add the buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. 

Assemble the burgers & serve your dish:
6 Assemble the burgers & serve your dish:

Assemble the burgers using the toasted buns, tartar sauce, and cooked patties. Serve the burgers with the roasted potatoes on the side. Enjoy!

Tips from Home Chefs

Salmon Burgers & Smoky Potatoes

Prepare the ingredients & make the tartar sauce:
1 Prepare the ingredients & make the tartar sauce:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the buns. In a bowl, combine the sour cream and pickle relish; season with salt and pepper to taste. 

2 Roast the potatoes:

Line a sheet pan with aluminum foil. Place the diced potatoes on the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Roast the potatoes:
Cook & flake the fish:
3 Cook & flake the fish:

While the potatoes roast, pat the fish dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skinless side down. Loosely cover with aluminum foil and cook 4 to 5 minutes per side, or until lightly browned (the fish will not be cooked through yet). Transfer to a large bowl. When cool enough to handle, carefully remove and discard the skin. Using two forks, flake the fish into small pieces. Wipe out the pan. 

4 Form & cook the patties:

While the potatoes continue to roast, to the bowl of flaked fish, add the egg, breadcrumbs, garlic paste, and remaining spice blend. Season with salt and pepper; gently mix to thoroughly combine. Using your hands, form the mixture into two 3/4-inch-thick patties. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Carefully add the patties and cook 3 to 4 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Form & cook the patties:
Toast the buns:
5 Toast the buns:

Add the buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. 

6 Assemble the burgers & serve your dish:

Assemble the burgers using the toasted buns, tartar sauce, and cooked patties. Serve the burgers with the roasted potatoes on the side. Enjoy!

Assemble the burgers & serve your dish:
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