Spiced Up Orange and Maple Syrup Glazed Salmon Burgers

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.

Salmon is the pride fish of the Northwest so it is a natural forit to show up in a burger in these parts. Just the right amount of spice is added to these burgers along with a hint of sweetness from the maple syrup and orange juice.


2 teaspoons vegetable oil
2 teaspoons Hungarian paprika
1 teaspoon ancho chili powder
1 teaspoon ground cumin
1/2 teaspoon all spice
1 tablespoon fresh squeezed orange juice
1 teaspoon fine orange zest
2 tablespoons pure maple syrup
1/3 cup pecan halves
1 large egg
1/3 cup chopped shallots
2 pounds skinless salmon fillets(preferably wild), cut into 1/2 inch pieces
2 teaspoons sea salt
1/2 teaspoon black pepper
6 multi grain rolls, split
1/3 cup mayonnaise
1 tablespoon honey Dijon mustard
2 teaspoons prepared horseradish
1 tablespoon pecan oil
2 teaspoons Champagne vinegar
1 cup mixed baby greens


Prepare standard outdoor grill to direct medium-high heat then brush grill rack with the 2 teaspoons of oil. Place the paprika, chili powder, cumin and all spice in a small oven proof skillet. Place skillet directly on grill rack and toast spices by shaking skillet for 30 seconds, transfer to small bowl along with orange juice, orange zest and all but 1 teaspoon of the maple syrup, whisk until blended for a glaze.
In the same skillet place toast pecans on grill rack by shaking skillet often until nuts are golden all over about 4 minutes. Chop fine then place in a large bowl along with the egg, shallot, salmon, 1-1/2 teaspoons salt and pepper. Mix well then divide into 6 portions. Form portions into patties and grill patties until desired degree of doneness about 4 minutes per side. During the last 2 minutes of grilling brush patties all over with the prepared glaze. During the last minute of grilling lightly toast cut side of rolls on the outer edge of grill rack.
In a small bowl whisk together the mayonnaise, mustard and horseradish.
In another small bowl whisk together the pecan oil, vinegar, remaining maple syrup and remaininig salt. Add the mixed baby greens and gently toss to coat
To serve place burgers on roll bottoms then top with the baby greens. Spread mayonnaise mixture on cut side of roll tops then close to form burgers.