These panko-crusted salmon patties come together in a flash. Topped with a dab of creamy aioli, peppery arugula, and tangy pickled onions it’s an elegant and satisfying burger.
What You Get
Panko bread crumbs
Wild salmon pieces (see note below)
Pickled red onions
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
15 minutes active time
30 minutes total time
Pour the panko onto a plate. Chop the chives. Drain and chop the salmon pieces. In a large bowl, mix together the salmon and chives until combined. Season with a generous pinch of salt and a few grinds of pepper.
Shape the mixture into 3 patties about 1 inch thick. Coat each salmon patty on both sides with the panko, pressing to help the bread crumbs stick.
In a cast-iron skillet or frying pan over medium-high heat, warm 2 tablespoons olive oil. When the oil shimmers, slide the salmon patties into the pan and cook until golden brown and firm to the touch, 5 minutes per side.
Meanwhile, toast the buns. To build the burgers, place the buns on plates, spread with aioli, and stack with the salmon patties, pickled red onions, and a small handful of arugula. Serve warm.
Contains: milk, eggs, fish, wheat.
Note: The salmon may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.