Sometimes when I go shopping at Trader Joe's, I just think to myself how working in product development there has got to be the best job ever. Can you imagine the day they came up with the idea for bacon jam? Or being the person who got to taste different recipes for cookie butter? And I hope whoever came up with the idea for everything bagel seasoning got a major raise.
Everything bagels (with cream cheese and lox of course) are one of my comfort foods. So when I first saw Everything But the Bagel seasoning at TJ's, I snatched up like 10 bottles just in case it was one of those things they'd sell for a month and then discontinue as soon as we all fell in love with it.
Last week I came up with this recipe when I was trying to think of something that would use up some frozen salmon and fresh dill I had on hand. It's incredibly simple to make. Just pulse fresh salmon with the everything bagel seasoning, form into patties, and pan fry. For a moist (sorry) burger, be sure not to overcook it. While you're cooking the burgers, whisk up the ingredients for the creamy mustard-dill sauce and toast the buns.
The creamy dill-mustard sauce is one that I whip up so frequently that I hardly ever use a recipe. I love it tossed with boiled potatoes, over real pumpernickle bread topped with smoked salmon, or drizzled on slow roasted salmon. Usually I use a grainy mustard, but I only had dijon on hand, so this one had a little kick to it. One little recipe note to learn from my mistakes - I'd recommend using Greek yogurt so the sauce is a little thicker and doesn't spill over the edge of the burger too much.
Everything Bagel Salmon Burger with Creamy Mustard-Dill Sauce
- 1 1/2 lbs fresh salmon
- 2 tablespoons everything bagel seasoning
- 2 tablespoons canola oil
- 4 burger buns, toasted
- 1 tomato, sliced
- Sliced red onion
- Lettuce leaves
Creamy Mustard-Dill Sauce:
- 1/3 cup Greek yogurt
- 2 tablespoons grainy mustard
- 1 teaspoon honey
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh scallion
- Roughly chop the salmon and add to a food processor with the bagel seasoning. Pulse until combined.
- Heat canola oil in a large skillet on medium-high heat. If you'd like to test the seasoning (I thought it was salted enough but you might want more), pinch off a little salmon, cook in the skillet and taste. Form salmon into four patties, add to the hot oil and pan fry 2-3 minutes per side until cooked through.
- While salmon burgers are cooking, whisk together ingredients for creamy mustard-dill sauce. Season to taste with salt and black pepper.
- When burgers are cooked, arrange on buns with lettuce leaves, tomato, red onion and sauce.
You might also like: