Salmon Burger Recipe

Prepare salmon

Check salmon for bones and remove any. Finely chop the salmon into small 1/4" pieces with a sharp knife (or pulse 2–3 times in a food processor — do not over-process; you want texture). Pat lightly with a paper towel to remove excess moisture.

Mix patty ingredients

In a mixing bowl combine chopped salmon, panko breadcrumbs, egg, 2 tablespoons mayonnaise, Dijon mustard, sliced green onions, chopped cilantro, lemon zest, lemon juice, Old Bay, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Mix gently until just combined; avoid overworking so patties remain tender. If mixture seems too wet, add up to 1 tablespoon more panko; if too dry, add 1 teaspoon mayonnaise.

Form patties

Divide mixture into 4 equal portions (about 4 oz each). With lightly oiled hands, shape into patties about 3.5 inches in diameter and 3/4" thick. Press a slight dimple in the center of each patty to help even cooking.

Cook patties

Heat 2 tablespoons olive oil in a large nonstick or cast-iron skillet over medium heat until shimmering. Add patties (work in batches if necessary) and cook without moving for 3–4 minutes until golden brown. Carefully flip and cook 3–4 minutes more until internal temperature reaches 120–125°F for medium (or 140°F if you prefer fully cooked); salmon cooks quickly, so adjust time according to thickness. Remove to a plate and tent loosely with foil to keep warm.

Toast buns

While patties cook, heat a separate skillet over medium, spread a little butter on cut sides of the buns and toast until golden, about 1–2 minutes.

Assemble burgers

Spread 1 to 2 tablespoons chili aioli on the bottom bun, add a lettuce leaf (if using), place a warm salmon patty, top with a couple tablespoons of cilantro fennel salad, extra aioli if desired, and crown with the top bun. Serve immediately with sweet potato fries and extra aioli for dipping.

Thinly slice the fennel bulb (use a mandoline or a sharp knife) and reserve a few fronds for garnish. Place sliced fennel, chopped cilantro, and very thinly sliced red onion in a bowl.

Whisk together 2 tablespoons olive oil, 1.5 tablespoons lime juice, 1 teaspoon honey, 1/2 teaspoon salt and 1/4 teaspoon black pepper until emulsified. Pour dressing over fennel mixture and toss to combine. Let sit at least 10 minutes to soften the fennel and meld flavors. Taste and adjust seasoning. Garnish with fennel fronds before serving.

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Arrange a wire rack over the sheet if you have one for extra crisping.

Cut peeled sweet potatoes into even 1/4–1/2" fries. Pat thoroughly dry with paper towels to remove moisture (this is critical for crispness).

In a large bowl, toss fries with 1 tablespoon cornstarch until lightly coated. Add 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1 teaspoon salt and 1/2 teaspoon black pepper. Toss to evenly coat.

Spread fries in a single layer on the prepared baking sheet (do not overcrowd). Bake for 20 minutes, then flip fries and rotate the pan. Bake an additional 10–15 minutes until edges are browned and crisp. For extra crispness, finish under the broiler for 1–2 minutes watching carefully. Remove from oven and season with a light sprinkle of additional salt if desired.

In a small bowl whisk together 1/2 cup mayonnaise, 1 tablespoon sriracha (or to taste), 1 teaspoon lime juice, 1/2 teaspoon grated garlic and 1/4 teaspoon smoked paprika. Season with 1/4 teaspoon salt and adjust chili/salt to taste. Chill until ready to serve. Reserve a few tablespoons for brushing on buns or serving as a dip.