This recipe is from Food Network Magazine’s June 2011 issue. These salmon burgers were really good. I used olive oil mayo instead of regular mayo.
1 1/4 lbs center-cut salmon fillet, skin and pin bones removed
2 tbsp dijon mustard
1 tbsp mayonnaise
1 tbsp lemon juice
1/2 tsp grated lemon zest
pinch of cayenne pepper
2 scallions, chopped
1 c plus 2 tbsp panko
kosher salt and freshly ground black pepper
2 tbsp extra-virgin olive oil, plus more for brushing
4 brioche buns, split
tartar sauce and arugula, for topping
1. Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along witht he mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste.Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tbsp pank, 1/2 tsp salt, and black pepper to taste. Gently mix until just combined.Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds ont he parchment paper. With damp hands, pat into 4-inch wide, 3/4-inch thick patties. Cover loosey with plastic wrap and refrigerate at least 30 minutes.
Preheat the broiler. Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if needed) and cook until browned on the bottom, 3-4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3-4 more minutes. Transfer to a paper towel lined plate to drain. Season with salt.
Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1-2 minutes. Serve the patties on the buns; top with tartar sauce and arugula.