I doubted that a salmon burger could be better than a simply seasoned and perfectly cooked salmon fillet. Some things shouldn’t be messed with. But I’m always up for trying an old favorite in a new way. And I was pleasantly shocked when I took a bit of this burger. Absolutely delicious. And tender (I wouldn’t describe fish as juicy, but it was nowhere near dry). Flavorful (the add-ins don’t outshine, only enhance the salmon-ness). And topped with avocado, arugula, and spicy mayonnaise- perfect. I’ve picked up salmon patties from Whole Foods before, but never again. This was so much better.

My go-to quick salmon dish: Maple-Ancho Grilled (or baked) Salmon. And another favorite salmon on a bun: Blackened Salmon Sandwich.

Salmon Burgers with Spicy Mayo

INGREDIENTS

Salmon Burgers:
1/4 cup red or yellow bell pepper, diced
1/4 cup onion, diced
6 Tbsp. panko bread crumbs
1 clove garlic, minced
1 lb. salmon fillet, skin removed
1 large egg, lightly beaten
1/2 Tbsp. reduced sodium soy sauce
1 tsp. freshly squeezed lemon or lime juice
1/4 tsp. kosher salt
freshly ground black pepper
4 whole wheat hamburger buns
baby arugula, for serving
avocado, sliced for serving

Spicy Mayo:
3 Tbsp. mayonnaise
2 tsp. sirracha (more or less to taste)
chives, thinly sliced (optional)

DIRECTIONS

1. Combine mayonnaise and sriracha and chives (if using), set aside.

2.Place salmon, bell pepper, onion, and garlic in a food processor or chopper and pulse until well combined and only small chunks remain. In a medium bowl gently combine the salmon with the panko, egg, soy sauce, lemon juice, salt, and pepper. Form mixture into 4 patties and refrigerate about an hour (to help them become firm and hold together during cooking). Note: I’ve popped them in the freezer for a few minutes instead and that seemed to do the trick.

3. Lightly coat a grill pan or skillet with cooking spray and heat over medium-high. Cook the patties 4 to 5 minutes per side, or until cooked through. Serve on a bun with arugula, avocado, and spicy mayo.

Makes 4 burgers.

(Adapted from SkinnyTaste)