Uploaded July 2026 | Updated September 2026, 2 weeks ago
Pure salmon flavor, juicy on the inside and lightly crisp on the outside.
You’ll need:
910 g Salmon fillets, skin and boneless
2 Egg yolks
4.5 g Kosher salt, 0.5% weight of salmon
Hamburger buns
Mayonnaise
1 recipe Fresh and Bright Instant-Pickled Lemons
Bibb lettuce leaves
Great form:
Cut salmon, straight from fridge, into 1 1/2- to 2-inch pieces. Transfer to food processor with egg yolks and 4.5g salt. Pulse 6-8 times. Can also hand chop and mix in yolks and salt.
TIP: If the mixture has warmed up too much to form patties, transfer bowl to refrigerator and chill for 15 minutes.
Spray four 6-inch cooking parchment squares with cooking spray. Place 4 equal portions of salmon onto parchment. It’s easiest to measure portions with measuring cup.
One portion at a time, on parchment square, form 1/2-inch-thick patty, 5 inch diameter. Repeat with remaining portions. Watch for complete walkthrough. Fridge 1hr to overnight.
Prepare two-zone grill - fill one side of grill with gray ash hot coals. Set grill grate in place, cover grill, and open lid vents completely. Heat for 5 mins.
Heat and spray skillet with cooking spray. Season top side of patty with salt and transfer to skillet, seasoned-side down. Cook, undisturbed, 30 secs to 1 min. Flip and cook, same time. Transfer burger to cool side. Repeat with remaining patties.
Return to hot side, cook until burgers are lightly charred on bottom, 30 secs to 1 min. Flip and cook on second side until lightly charred, 30 secs to 1 min. Meanwhile, add closed buns on cool side.
Once burgers are lightly charred on second side, transfer to cool side. Split buns and transfer to hot side of the grill, cut-side down. Toast 15 to 30 secs, then transfer back to cool side. Cook burgers on cool side of the grill until they register 135°F / 57°C.
Spread mayo to toasted buns, place burgers on bottom buns and top with pickled lemons and lettuce. Serve and enjoy!
For more fishy favorites, head to chefsteps.com.
Pure salmon flavor, juicy on the inside and lightly crisp on the outside.
You’ll need:
910 g Salmon fillets, skin and boneless
2 Egg yolks
4.5 g Kosher salt, 0.5% weight of salmon
Hamburger buns
Mayonnaise
1 recipe Fresh and Bright Instant-Pickled Lemons
Bibb lettuce leaves
Great form:
Cut salmon, straight from fridge, into 1 1/2- to 2-inch pieces. Transfer to food processor with egg yolks and 4.5g salt. Pulse 6-8 times. Can also hand chop and mix in yolks and salt.
TIP: If the mixture has warmed up too much to form patties, transfer bowl to refrigerator and chill for 15 minutes.
Spray four 6-inch cooking parchment squares with cooking spray. Place 4 equal portions of salmon onto parchment. It’s easiest to measure portions with measuring cup.
One portion at a time, on parchment square, form 1/2-inch-thick patty, 5 inch diameter. Repeat with remaining portions. Watch for complete walkthrough. Fridge 1hr to overnight.
Prepare two-zone grill - fill one side of grill with gray ash hot coals. Set grill grate in place, cover grill, and open lid vents completely. Heat for 5 mins.
Heat and spray skillet with cooking spray. Season top side of patty with salt and transfer to skillet, seasoned-side down. Cook, undisturbed, 30 secs to 1 min. Flip and cook, same time. Transfer burger to cool side. Repeat with remaining patties.
Return to hot side, cook until burgers are lightly charred on bottom, 30 secs to 1 min. Flip and cook on second side until lightly charred, 30 secs to 1 min. Meanwhile, add closed buns on cool side.
Once burgers are lightly charred on second side, transfer to cool side. Split buns and transfer to hot side of the grill, cut-side down. Toast 15 to 30 secs, then transfer back to cool side. Cook burgers on cool side of the grill until they register 135°F / 57°C.
Spread mayo to toasted buns, place burgers on bottom buns and top with pickled lemons and lettuce. Serve and enjoy!
For more fishy favorites, head to chefsteps.com.
