Smoked Caper and Dill Salmon Burgers


  • 2 cedar planks, soaked for at least 2 hours

  • 2 1/3 pounds fresh salmon, skinned, chopped by hand

  • 1 cup panko bread crumbs

  • 1/2 cup red onions, finely chopped

  • 1/4 cup capers, coarsely chopped

  • 1/4 cup fresh dill, finely chopped

  • 2 tablespoons light mayonnaise

  • 1 tablespoon fresh parsley, coarsely chopped

  • 1 tablespoon olive oil

  • 1 tablespoon dijon mustard

  • 1/2 teaspoon lemon zest

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon black pepper


  • Add all ingredients except panko, to bowl. Mix thoroughly by hand. Add panko, mix well. Form into burgers, leave at room temp for at least 1/2 hour. Remove plank from water, set 3 large or 12 small burgers on each plank. Place wet plank on hot grill, close lid and cook for 6 minutes. Check to be sure the plank is only smoldering, not burning. Cook for another 6 to 8 minutes. No sticking, no muss, no fuss!

  • You could also saute these in a pan on the stove if you do want to. Cook about 4 minutes per side.

  • Serve with or without a bun, top with a squirt of spicy mayo and a slice of avocado. Our spicy slaw is a great side to these burgers.

  • Makes six 6 ounce burgers or 18 small burgers. Enjoy!