Smoked Paprika Salmon & Basil Burger

I LOVE Basil!

I read somewhere that Thai Basil, in Chinese means: “Won’t be exchanged, even with Gold”. Fancy stuff right? Well it is.

Thai or not, Basil is exceptionally healthy [great source of Vitamin A, K, C & Magnesium] and has tremendous anti-bacterial properties. Apparently in the old days of eastern medicine, it was used to treat respiratory infections like Tuberculosis.

Now I’m not saying go wrap yourself up in some leaves when you start sneezing, but give it a shot, alright?


Smoked Paprika Salmon & Basil Burger

What I Used:

2 Med Salmon Fillets [skinless]. Fresh Basil. Baby Bell Peppers. Scallions. Burger Buns. Sriracha. Mayo. Butter. Smoked Paprika. Olive Oil. Salt. Pepper.

What I Did: 

I warmed my oven to 400F and began dicing the veggies & Salmon:

1/4 cup diced Red Bell Pepper. 1/4 cup diced Yellow Bell Pepper. 1/4 cup diced Orange Bell Pepper. 1/4 cup diced Scallions [green stems included].

I combined all these items into a bowl, added 2 tbsp of Smoked Paprika, Salt & Pepper and really mushed it all together.

FYI – I never recommend salt and pepper portions because everyone has their own taste when it comes to these two.

Once all the ingredients were properly integrated, I formed them into burger sized pattes. and sautéd them in 1 tbsp of Olive Oil for 3 mins on each side in a large saute pan.

Salmon Pattes
Salmon Pattes

When they were nicely browned, I inserted them into the oven for 15 mins.

You’re practically home guys so onto the Condiments!

In place of Ketchup, I made Spicy Mayo. Real Simple.

Mix 2 generous tbsp of Mayo and 1 tbsp of Sriracha Chilli Sauce and that’s it.

Spicy mayo
Being Lactose intolerant and all…I used Vegan Mayo
Note: To increase the spice of the mayo, increase the portion of the Sriracha.

Now for the Buns.

It should be noted that I wasn’t entirely prepared to make this meal, and because of that, I had to use English Muffins in place of real buns. But the process is the same so whatever 😉

Just before serving, I lightly buttered each half of my ‘bun’ and toasted them in a dry skillet.

When they were golden brown, I applied a generous layer of my spicy mayo, laid 5-7 torn leaves of fresh basil on one half and the Salmon burger on the other.

All together now.

How to make Smoked Paprika Salmon & Basil Burger

What do you think?


And you like this recipe…share it around!



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