Ingredients
For the salmon burger patties:
- 1 lb skinless raw salmon ground in food processor
- 1 large egg
- ½ cup panko
- 2 tablespoon mayonnaise
- ¼ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ medium lime juiced
- Avocado oil for cooking
For the remoulade sauce:
- 1 cup mayonnaise
- 3 tablespoon Creole or Dijon mustard
- 2 tablespoon finely chopped parsley
- 2 tablespoon finely chopped scallions
- 2 tablespoon grated horseradish
- 1 garlic clove finely grated or smashed
- 1 teaspoon hot sauce
- 1 teaspoon lemon juice plus more to taste
- Dash cayenne pepper
- ½ teaspoon paprika
For serving:
- 2 toasted burger buns
- 2 leaves bin lettuce
- Pickled red onions
- Optional: gochujang sauce for dipping
Method
Make the burger patties:
- In a large bowl, combine salmon, egg, panko, mayo, garlic powder, salt, and lime juice. Mix until just combined.
- Form mixture into 6–8 small patties, depending on desired size.
- Transfer patties to a tray or plate and chill for at least 1 hour to firm up.
Cook the burgers:
- Heat a cast iron or nonstick skillet over medium-high heat. Add a splash of avocado oil.
- Sear patties 3–4 minutes per side or until golden and cooked through. Remove and let rest slightly.
Make the remoulade sauce:
- In a bowl, whisk together mayo, mustard, parsley, scallions, horseradish, garlic, hot sauce, lemon juice, cayenne, and paprika. Taste and adjust seasoning as needed.
Assemble and serve:
- Place lettuce on the bottom bun, add a salmon patty, top with pickled onions and a generous spoon of remoulade. Cap with the top bun.
- Serve immediately with fries and extra gochujang or remoulade for dipping.