Pulled Salmon Burger – Grillaholic Style
Rated 5.0 stars by 1 users
category
Dinner
Cuisine
Modern BBQ & Seafood Cuisine
preparation time
15 Minutes
Juicy pulled salmon from the grill meets a creamy mustard-dill sauce and fresh Lollo Rosso in a soft brioche bun. The burger combines smoky roasted flavors with fresh lemon and a light sweetness – perfect for summer BBQ evenings.
Ingredients
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1 whole salmon side (2 halves)
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Brioche burger buns
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Lollo Rosso lettuce
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200 g crème fraîche
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1 heaped tbsp whole grain mustard
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2 tbsp honey
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Juice of 1/2 lemon
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1 tbsp fresh dill (chopped)
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Salt & pepper to taste
Ingredients for the burger
Ingredients for the sauce
preparation
First grill the salmon sides skin-side down on the fire plate until the skin becomes crispy.
Then flip the salmon to the flesh side and continue cooking over medium heat.
Turn the fish regularly until a core temperature of about 58–60 °C is reached.
Remove the skin and roughly shred the salmon.
For the sauce, mix crème fraîche, mustard, honey, lemon juice, dill, salt and pepper and adjust seasoning.
Lightly toast the brioche buns.
Place the pulled salmon onto the buns, top with sauce and serve with Lollo Rosso.
Recipe note
Grillaholic tip – the ultimate upgrade
For an extra fresh kick, add some passion fruit directly onto the salmon. Then assemble the burger with sauce, Lollo Rosso, salmon and passion fruit.
Serving
Serve the burgers fresh off the grill – optionally garnish with extra lemon wedges or additional dill.
