accompaniments: toasted buns (arugula, avocado, garlic aioli, or tartar sauce)
Steps
Cut three-quarters of the salmon (just eyeball it) into ¼-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, egg, lemon zest, lemon juice and cayenne. Pulse to make a paste.
Add the salmon paste mixture to the bowl with the diced salmon. Add the minced shallot, panko, parsley, salt, and black pepper to taste. Gently mix until just combined. The mixture will seem like a sloppy mess.
Line a platter or a baking sheet with parchment paper or wax paper. Divide the salmon mixture into 4 mounds on the parchment paper (if you started with 1 1/4 pounds of salmon, you can probably squeeze out 5 patties.) Form into 4-inch-wide, ¾-inch-thick patties. Cover and refrigerate at least 30 minutes, up to 12 hours ahead. This step helps bind the burgers.
Heat the oil in a large non-stick or cast-iron skillet over medium-high heat or 375 degrees on a griddle. Add the patties (in batches if necessary) and cook until browned on the bottom, about 4-5 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 4-5 minutes. Serve immediately with desired accompaniments.
Reviews
Cate on 2018-07-08 (5 stars): These were amazing!!! I used wild king salmon (with soy-free veganaise instead of egg) served on Macrina baguette with vegan green goddess dressing from the Vedge cookbook. These have quickly become a summer staple. Thank you for another fantastic recipe (and your quick response)!!!
Christy Lemire on 2018-06-28 (5 stars): Made these tonight for my husband and son (who LOVES salmon and always steals some off my plate when I order it). My husband went back for seconds and my son said, "Mmm, I love it! Cheers to the chef!" Thanks for another good one :)
Sebastiano on 2018-06-28 (1 stars): Hi. Have you ever heard that the depletion of the wild salmon population is the number one reason why orcas are becoming endangered? Agreed that fish farms are bad, period. But eating species directly linked to the possible extinction of one of the most amazing animal on Earth is not a good idea, either, no matter how good it tastes. National Geographic ran an interesting piece about this: http://bit.ly/2MyLP1J. There's a good reason why sensible people do not eat panda bears or rhinos, no matter how good they may taste.
