Cedar Planked Salmon Burger

If you haven’t made a salmon burger then it’s time to give it a shot! Pickled fennel and a zesty paprika mayo go a long way to making this an instant favorite wherever you serve it.

Total Time: 45 minutes
Servings: ~4


Salmon Burger:

  • cedar planks
  • 24 oz. chopped raw Salmon
  • 2 tbsp. bread crumbs
  • 4 tbsp. green onion, sliced
  • 1 tbsp. Dijon Mustard
  • 1 tsp. coarse salt
  • 4 buns

Pickled Fennel:

  • 1 Fennel bulb
  • ¼  cup water
  • ¾  cup white wine vinegar
  • 1 tsp. Saffron
  • 2 tbsp. salt
  • 2 tbsp. sugar

Paprika Mayo:

  • ½ cup mayo
  • ½ tbsp. paprika
  • 1 tbsp. lemon juice


  1. Preheat the grill to 425°F, and soak the planks in hot water for 15 to 30 minutes.
  2. Put the salmon in a large bowl.
  3. Add the mustard, bread crumbs, onions, and salt and mix thoroughly.
  4. Form into 4 equal patties
  5. To make the pickled fennel, trim the stalks from the bulb, remove the core and thinly slice. Add it and the saffron to a heat safe bowl.
  6. Add the water, vinegar, salt, and sugar to a pan on the stove and bring to a boil.
  7. Pour the boiling vinegar mixture over the fennel and saffron and cover, leave to cool.
  8. For the sauce combine the mayo with paprika and lemon juice.
  9. Lay the salmon patties on the cedar planks and put on the grill.
  10. Cook 15 to 20 minutes or until done.
  11. To serve, quickly toast the buns and spread some paprika mayo on the bottom buns, top with the salmon patty and pickled fennel.