Ingredients:

  • 1 lb (450 g) fresh salmon fillet, skin removed and cut into chunks
  • 1 large egg (50 g)
  • 1/3 cup (25 g) plain panko breadcrumbs
  • 2 tbsp (30 g) mayonnaise (for patties)
  • 1 tbsp Dijon mustard
  • 2–3 tbsp finely chopped scallions (green parts only) (~12 g)
  • 1 tbsp finely chopped fresh parsley or cilantro (~4 g) — optional
  • 1 tsp finely grated lemon zest
  • 1 tbsp lemon juice (15 ml)
  • 1/2 tsp kosher salt (adjust to taste)
  • 1/4 tsp freshly ground black pepper
  • 1–2 tbsp neutral oil for cooking (canola, vegetable, or light olive oil) (15–30 ml)
  • For the sriracha mayo: 1/3 cup (80 g) mayonnaise
  • 1½–2 tbsp (22–30 g) sriracha (adjust for heat)
  • 1 tsp lime juice (5 ml)
  • 1/2 tsp honey or agave (optional) (~2–3 g)
  • Pinch of salt (optional)
  • Optional toppings: butter lettuce leaves or brioche buns; sliced cucumber, red onion, avocado, pickled red onion, or microgreens; lemon wedges

Instructions:

  1. Prep the salmon: remove skin and bones if using a whole fillet, then cut into 1-inch chunks.
  2. Chop the salmon: Option A (food processor) - pulse 6–8 times briefly until coarsely chopped; Option B (knife) - finely chop into a coarse mince. Do not puree.
  3. Mix the burger ingredients: in a large bowl combine chopped salmon, egg, panko, 2 tbsp mayonnaise, Dijon, scallions, parsley (if using), lemon zest and juice, salt, and pepper. Gently fold until just combined; avoid overworking.
  4. Form and chill patties: divide mixture into 4 equal portions (~4 oz / 113 g each) and gently form 3/4–1 inch (2–2.5 cm) thick patties. Place on a parchment-lined plate, cover, and chill 20–30 minutes to firm up.
  5. Make the sriracha mayo: whisk together 1/3 cup mayonnaise, sriracha to taste, 1 tsp lime juice, and honey if using. Adjust seasoning and chill until serving.
  6. Cook the patties: heat a skillet over medium-high until hot, add oil and swirl. Cook patties 4–5 minutes per side without moving until a golden crust forms. Cook until internal temperature reaches 145°F (63°C) or patties are opaque and flake easily.
  7. Rest: remove patties from the pan and rest 2–3 minutes.
  8. Assemble and serve: plate patties naked on lettuce leaves or on buns, spoon or serve sriracha mayo on the side, and garnish with avocado, cucumber, red onion, microgreens, and lemon wedges as desired.