I went to the store in search of salmon to discover skin on fillets only.  I asked the butcher if he had any without skin and he replied by saying that he could remove the skin.  With the precision of a surgeon, he managed to remove "just" the skin.  His knife must be better than mine because I wouldn't have been able to do that without wasting fish.

I used a flat grilling tray instead of placing these directly on the grill itself.  I think you would have to be careful when doing that since they are fairly delicate and "could" come apart.  I had no issue when flipping them but like I said, it "could" happen.



These were really tasty and I ate two more the following day for a snack and lunch.  I think my omega-3's are running high.

Grilled Salmon Burgers

- two pounds of salmon fillets (skin removed)
- 1/2 cup of Italian bread crumbs
- one tbsp Dijon mustard
- one tbsp creamy horseradish
- one tbsp lemon zest
- two eggs whites
- one tbsp crushed rosemary
- 1/2 tsp ground black pepper

In a large bowl, smash salmon with a potato masher.  Add bread crumbs, Dijon mustard, horseradish, lemon rind, egg whites, rosemary, and black pepper; thoroughly combine, divide equally and form into four patties.

Grill on the BBQ for approximately four minutes on each side or until patties are cooked through.

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