Playing with Fire — Bill Jones of Deerholme Farm shares his love of grilling and this Korean-inspired salmon burger recipe
We have always had a real love affair with grilling here in Canada. We like charring our food in the backyard, at a park picnic table or even at the beach. I can remember it was a rite of passage when I was first allowed to flip my own burger on the grill. And everything always seems to taste a little better when eaten outside.
Other countries share our love of grilling. Argentina springs to mind with their spectacular asado cooking, often whole animals (or large chunks) cooked over an open flame. Spain is also home to some truly inspired grilling. Japan and Korea can claim some mastery of the grill and the BBQ of China is legendary with great examples like Peking duck and Char Sui pork.
I like to mix cultures and flavours on the grill and have amassed a collection of equipment on the farm. My newest toy is a wood or propane fueled pizza oven for my deck. The secret to great cooking lies in your attitude — you should be having fun when you cook. Grilling checks all the boxes when it comes to feeding family and friends. The other secret is to have a good plan and prepare some of the components in advance.
You can use any type of salmon for this dish — Spring and Sockeye are excellent, but so are varieties like Pink and Chum. Kim chee is available in many local stores.
Grilled Salmon Burger with Korean Flavours
Courtesy Bill Jones, Deerholme Farm
Ingredients
| 2 cups | ground or chopped salmon |
| ½ cup | kim chee, finely chopped |
| ½ cup | cooked rice |
| 1 Tbsp | minced garlic |
| 1 Tbsp | minced ginger |
| 1 Tbsp | miso paste |
| 1 tsp | sesame oil |
| 2 | green onions, minced |
| Salt and pepper to taste | |
Directions
- In a mixing bowl, combine the salmon, kim chee, rice, garlic, ginger, miso paste, sesame oil and green onion. Mix together until it comes together and is a little sticky.
- Wash your hands and rub them with a little oil. Use your hands to make a small patty about 3–4 inches in diameter. Place on a lightly oiled plate and repeat with the remaining mix. You should end up with 4–6 burgers.
- Heat a grill to high (can be propane or charcoal) and place the patties on the grill. Cook for 3–4 minutes then flip and cook for an additional 2–3 minutes. The internal temperature should be at least 140°F.
- Serve on a potato bun with shredded lettuce and a sauce of mayo spiked with a dab of wasabi paste and shredded pickled ginger. You can also make smaller cakes to serve as an appetizer.
June 13: Grilling Master Cooking Class
June 20: BBQ Dinner (by reservation only)
4830 Stelfox Rd, Duncan · 250 748 7450 · deerholme.com
Originally published in Cowichan Valley Voice Magazine, June 2026 — Issue 211. |