To achieve the ultimate smash-ness for salmon belly burgers, Sean MacDonald meticulously minces the fish and emphasizes the critical role of the bun, advocating for house-made brioche or soft fluffy potato buns to create an ideal bun-to-meat ratio.
When cooking, utilize the widest skillet available to maximize the smashing process and ensure even cooking. A wide flat spatula is essential for proper patty management.
Patty papers facilitate the pressing of the burgers effectively and can easily be replicated with cut parchment squares, improving the preparation process.
Salmon belly and loin can be sourced at fish markets, select grocery stores, and Asian markets, making these unique ingredients accessible for culinary enthusiasts.
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