1 ¼ lb. salmon fillet (skinless)
2 Tablespoons Dijon Mustard
1 Tablespoon lemon juice
½ teaspoon lemon peel (grated)
pinch of cayenne pepper
2 scallions, chopped
1 cup plus 2 Tablespoons Panko breadcrumbs
salt and pepper
2 to 3 Tablespoons olive or avocado oil
4 large hamburger or brioche buns
Lettuce (optional for topping)
1. Cut 3/4th of the salmon into ¼ inch pieces and put in a large bowl. Cut the rest of the salmon into chunks and put them into a food processor. Add the mustard, mayonnaise, lemon juice, lemon zest, and cayenne and pulse to make a paste. Transfer the paste into the bowl with the salmon chunks. Add the scallions, 2 Tablespoons of the Panko, ½ teaspoon salt, a black pepper to taste. Gently stir until all ingredients are combined.
2. 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 the mounds into 4-inch-wide and ¾ -inch-thick patties. Cover loosely with plastic wrap and chill in the fridge for 30 minutes or more.
3. Spread the remaining Panko on a plate and press both sides of the salmon patties in Panko.
4. (optional: Pre-heat the broiler to use for toasting the buns… (Broil for 1 to 2 minutes after step 5..cooking the patties.)
5. Heat the oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties and cook until browned on the bottom (3 to 4 minutes). Turn the patties and repeat. The patties should feel springy in the center, not firm. Don’t overcook.
6. Serve with tartar sauce and lettuce. Enjoy!