Ingredients

The following ingredients have 4 Servings
  • 1-1 1/4 lbs. salmon (skin removed (see notes))
  • 1 teaspoon lemon zest (from about 1 lemon)
  • 2 tablespoons fresh parsley (chopped )
  • 1/4 cup red onion (finely diced )
  • 2 tablespoons mayonnaise
  • kosher salt (to taste)
  • black pepper (to taste)
  • 1/4 cup panko bread crumbs (plus more if needed)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup mayonnaise
  • 1 tablespoon capers (drained and roughly chopped)
  • 1 small clove garlic (minced)
  • 1 tablespoon lemon juice (from about 1/2 a lemon)
  • 1 tablespoon fresh parsley (chopped)
  • 4 burger buns
  • 1 cup baby arugula

Instruction

  • Chop the salmon roughly into approximately 1/2 inch cubes.
  • Mix chopped salmon in a medium sized bowl with lemon zest (1 teaspoon), parsley (2 tablespoons), red onion (1/4 cup), mayonnaise (2 tablespoons), kosher salt, and pepper. Add 1/4 cup panko bread crumbs and if the mixture seems too wet, add more until you reach the desired consistency.
  • Form the mixture into four equal sized patties.
  • Heat the olive oil (2 tablespoons) in a heavy skillet (such as cast iron) to medium high heat. Sear the patties on one side for approximately 4 minutes. Flip and cook for another 4 minutes, or until salmon is cooked through.
  • Meanwhile, mix the ingredients for the lemon caper aioli in a small bowl.
  • Serve the patties on toasted burger buns topped with aioli and arugula.