Salmon Sandwich, 8 Oz Recipe

Prepare salmon

Pat the salmon dry with paper towels. Using a sharp knife, finely chop the salmon into small pieces; you want it minced but not pureed so the patty has texture (about 1/4" pieces).

Mix patty ingredients

In a medium bowl combine the chopped salmon, panko breadcrumbs, mayonnaise, beaten egg, Dijon mustard, lemon juice, chopped dill, sliced green onion, kosher salt, and black pepper. Mix gently with a spatula until evenly combined; avoid overworking to keep the patty tender. If mixture seems too wet, add up to 1 more tablespoon panko.

Form patties

Divide mixture into two equal portions (about 8 oz each). Gently shape each portion into a round patty roughly 3.5–4" in diameter and about 3/4" thick. Press a small thumb indentation in the center of each patty to help even cooking.

Chill briefly

Place patties on a plate, cover, and chill in the refrigerator for 15 minutes to help them hold together while cooking.

Pan-fry patties

Heat a large nonstick or stainless-steel skillet over medium heat. Add the olive oil and let it warm until shimmering. Add the chilled salmon patties to the pan (do not overcrowd). Cook 3.5–4 minutes on the first side without moving until golden brown, then carefully flip and cook another 3–4 minutes until internal temperature reaches 125–130°F (the center should be opaque and just cooked through). Reduce heat if the exterior browns too quickly. Remove patties to a plate and tent loosely with foil to keep warm.

Toast buns

Spread softened butter evenly on the cut sides of the buns. In a separate skillet or in the same pan after removing patties, toast the buns cut-side down over medium heat until golden and lightly crisp, about 1–2 minutes. Remove and set aside.

Assemble

Spread 2 tablespoons of tartar sauce or remoulade evenly on the bottom half of each toasted bun. Place a lettuce leaf on the sauced bottom bun, then set a warm salmon patty on top of the lettuce. Add two tomato slices and three red onion rings per sandwich (or to taste). Add pickles if using. Spread remaining sauce on the top bun and close the sandwich.

Serve

Cut each sandwich in half if desired and serve immediately with lemon wedges on the side for squeezing over the salmon. Recommend serving with fries, salad, or chips.