- 1 1/4 pounds center-cut salmon fillet, skin and pin bones removed
- two tablespoons dijon mustard
- 1 tablespoon mayonnaise
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon grated lemon zest
- Pinch of red pepper cayenne
- 2 scallions, chopped
- 1 cup plus two tablespoons panko (Japanese breadcrumbs)
- Kosher salt and freshly ground pepper
- two tablespoons extra-virgin essential olive oil, plus much more for brushing 4 brioche buns, split
- Tartar sauce and arugula, for topping
Cut three-quarters from the salmon into 1/4-inch pieces. Include a large bowl. Cut all of those other salmon into chunks transfer the chunks to some mixer combined with the mustard, mayonnaise. fresh lemon juice. lemon zest and cayenne. Pulse to create a paste.
Add some pureed salmon mixture towards the bowl using the diced salmon. Add some scallions, two tablespoons panko, 1/2 teaspoon salt, and pepper to taste. Lightly mix until just combined.
Line a baking sheet with parchment paper and brush with essential olive oil. Divide the salmon mixture into 4 mounds around the parchment paper. With moist hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate a minimum of half an hour.
Preheat the broiler. Spread the rest of the 1 cup panko on the plate. Press each side from the salmon patties within the panko. Heat the essential olive oil inside a large nonstick or cast-iron skillet over medium-high temperature. Add some patties (in batches if required) and prepare until browned at the base, three or four minutes, modifying heat if required. Turn and prepare until sleep issues is browned and also the patties feel springy within the center, three or four more minutes. Transfer to some paper towel-lined plate to empty season with salt.
Meanwhile, arrange the buns, cut-side up, on the broiler pan and broil until toasted, one to two minutes. Serve the patties around the buns top with tartar sauce and arugula.
Photograph by Kana Okada