Alaska Salmon Burgers with Rhubarb Chutney Recipe

4 people
00h 30
00h 35

Move over beef — it’s wild salmon burger time! Homemade wild salmon patties are a fresh and fun alternative to a classic beef burger. Top them with bright and tangy rhubarb chutney and take your summer BBQ up a notch!

Recipe courtesty of Alaska Seafood.



  • 1 pound rhubarb, cut into ½-inch pieces (about 3 cups)

  • 1 cup dried dark red cherries

  • ½ large red onion, peeled and diced (about ¾ cup)

  • ¾ cup dried blueberries

  • 1 garlic clove, minced

  • 1-inch piece fresh ginger, peeled and minced

  • ½ teaspoon dried red pepper flakes

  • 1 cup light brown sugar, not packed

  • ½ cup tart red cherry juice

  • 2 Tablespoons red wine vinegar

  • 2 Tablespoons honey


  • 1 pound wild Alaska sockeye salmon, boneless, skinless and divided

  • 2 Tablespoons fresh minced cilantro

  • 2 Tablespoons thinly sliced Alaska Grown scallion

  • 1 garlic clove, minced

  • juice of half a lime

  • 1 Tablespoon soy sauce

  • 1 teaspoon sesame oil

  • ¼ teaspoon smoked paprika

  • salt and freshly ground black pepper, to taste

  • cooking spray

  • 4 favorite burger buns

  • red onion

  • lettuce

  • pickles


  1. Make the rhubarb chutney:
  2. Combine rhubarb and all chutney ingredients except wine vinegar and honey in a large saucepan. Bring mixture to a boil; reduce heat and simmer, stirring occasionally, over medium-low heat for about 20 minutes. Stir in vinegar and honey. Continue to cook and stir over medium-low heat for another 15 minutes. Remove from heat. Reserve half of chutney for burgers; refrigerate remainder for another use.
  3. Prepare the salmon for burgers:
  4. Dice half of the salmon in ¼-inch cubes; set aside in a medium bowl. Pulse the other half in a mini food processor until smooth; stir into the diced salmon.
  5. Make salmon burger mixture:
  6. In a separate bowl, combine cilantro, scallions, garlic, lime juice, soy sauce, sesame oil and smoked paprika. Add cilantro mixture to salmon, stirring gently just to combine. Season with salt and pepper. Shape salmon mixture into 4 patties, about ¾-inch thick; chill until ready to cook.
  7. Cook burgers and serve:
  8. Grill or pan fry salmon patties (in a nonstick spray-coated pan) about 3-4 minutes per side. Place on buns and top with a dollop of rhubarb chutney and desired garnishes.