Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Salmon Burgers & Smoky Potatoes

with Tartar Sauce

Customer Favorite
  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 810 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

Get Cooking
fresh
ingredients
Salmon Burgers & Smoky Potatoes with Tartar Sauce
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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: