Fraser’s Favorites: Salmon Burgers and English Pea Salad

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DENVER — Dave Fraser fired up the gill and made some salmon burgers along with English pea salad. Check below to see the recipes for the creations he and Natalie Thompson from Johnson and Wales University grilled up.

Salmon Burgers



  • 1 skinless salmon fillet, about 1 pound, pin bones removed, cut into 1-inch pieces
  • ¾ cup panko bread crumbs
  • ¼ cup mayonnaise
  • 3 tablespoons finely chopped shallot
  • 2 tablespoons finely chopped fresh cilantro leaves
  • Kosher salt
  • Freshly ground black pepper


  • 2 tablespoons finely chopped fresh cilantro leaves
  • 2 tablespoons finely chopped fresh basil leaves
  • 1 tablespoon fresh lemon juice
  • Freshly grated zest of 1 orange
  • Extra-virgin olive oil
  • 4 hamburger buns, split
  • 4 leaves butter lettuce
  • 2 yellow heirloom tomatoes or red garden tomatoes, each cut into 4 slices


  1. In a food processor pulse the salmon pieces five to ten times until coarsely chopped (but not finely chopped). Transfer the salmon to a large bowl. Add the remaining patty ingredients, including ½ teaspoon salt and ¼ teaspoon pepper, and stir gently to combine. With wet hands, form four patties of equal size, each about ¾ inch thick. Arrange the patties on a platter, cover with plastic wrap, and refrigerate for 1 hour.
  2. In a medium bowl mix the sauce ingredients, including ¼ cup oil, and season with salt and pepper.
  3. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  4. Brush the cooking grates clean. Lightly brush the patties on both sides with oil. Grill the patties over direct medium heat, with the lid closed, until nicely browned, 6 to 8 minutes, carefully turning once. During the last minute of grilling time, toast the buns, cut side down, over direct heat.
  5. Build each burger on a toasted bun with lettuce, a patty, tomato slices, and sauce. Serve warm.

Natalie Thompson from Johnson and Wales University came up with the side dish for the salmon burgers. Here is her recipe:

English Pea Salad


  • 2 bags frozen petit green peas thawed and rained
  • 1/2 pound bacon fried, drained and chopped. (you could also use pre-made bacon bits to save time)
  • 1 bunch green onions sliced
  • 1 cup shredded mild cheddar cheese
  • 3/4 cup mayonnaise
  • Salt and pepper to taste


  1. Mix together the peas, bacon, green onions and cheese.
  2. Add Mayonnaise and salt and pepper stir to combine.