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The simple pairing of our rich salmon patties (seasoned with paprika, mustard powder, and more) and an easy tartar sauce makes for a delicious take on the New England summer classic. A side of roasted potatoes tossed with those same seasonings completes the meal.

Ethan Mick

with Tartar Sauce

Salmon Burgers & Smoky Potatoes

10-Once Skin-On Salmon Fillet

Pasture-Raised Egg

Potato Buns

Garlic

Golden Potatoes

Panko Breadcrumbs

Sour Cream

Sweet Pickle Relish

Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder, & Onion Powder)

Ingredients

oven

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Large dice the **potatoes**. Peel and finely chop the **garlic**; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the **buns**. In a bowl, combine the **sour cream** and **pickle relish**; season with salt and pepper to taste.

Prepare the ingredients & make the tartar sauce:

Line a sheet pan with aluminum foil. Place the **diced** **potatoes** on the foil. Drizzle with olive oil and season with salt, pepper, and **half the spice blend**; toss to coat. Arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the potatoes:

While the potatoes roast, pat the **fish** dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skinless side down. Loosely cover with aluminum foil and cook 4 to 5 minutes per side, or until lightly browned (the fish will not be cooked through yet). Transfer to a large bowl. When cool enough to handle, carefully remove and discard the skin. Using two forks, flake the fish into small pieces. Wipe out the pan.

Cook & flake the fish:

While the potatoes continue to roast, to the bowl of** flaked fish**, add the **egg**, **breadcrumbs**, **garlic paste**, and **remaining spice blend**. Season with salt and pepper; gently mix to thoroughly combine. Using your hands, form the mixture into two 3/4-inch-thick patties. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Carefully add the patties and cook 3 to 4 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Form & cook the patties:

Add the **buns**, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

Toast the buns:

Assemble the burgers using the **toasted buns**, **tartar sauce**, and **cooked patties**. Serve the burgers with the **roasted potatoes** on the side. Enjoy!