Salmon Burgers

For the last two years, my father-in-law has gone salmon fishing in BC and we've reaped the benefits. Our freezer is once again loaded with huge, bright pink Coho and Sockeye salmon filets. I've made these burgers a few times now, eating them on top of salad instead of on buns. They come together quickly and are a great, healthy summer meal.

Salmon Burgers
adapted from the Food Network
1 1/4 pounds center-cut salmon fillet, skin and pin bones removed
 2 tbsp dijon mustard
1 tbsp mayonnaise
1tbsp lemon juice
1/2 tsp grated lemon zest
Pinch of cayenne pepper
2 scallions, chopped
1 cup plus 2 tablespoons panko (Japanese breadcrumbs)
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil

Lemon Dill Mayo

1/2 c. mayonnaise
juice of half a lemon
2 tbsp. fresh dill, finely chopped
Pinch of cayenne pepper
salt and pepper to taste

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 with the 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 tablespoons panko, 1/2 teaspoon 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 on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.

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 necessary) and cook until browned on the bottom, 3 to 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 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt. Serve with lemon dill mayo.