I'll share my tips for making flavorful patties  

with a special ingredient  that locks in the moisture

Plus, I have a quick and easy lemon  dill sauce that complements the fish

Atlantic or king salmon are  excellent choices for this recipe  

they're both packed with healthy omega-3 fatty  acids which helps with texture and binding

For convenience, it's best to purchase  fillets with the skin already removed,  

however, if that's not available  it's really easy to do it yourself

Place the salmon fillet at the edge of the board  

this makes it a lot easier to  run the knife along the salmon

Take the tapered end and have it closest  to you, hold the knife down at an angle  

towards the board then grab onto the  skin and just use rocking motions

If this starts to get a little bit slippery  you could also hold it with some paper towel

I use a boning knife because  it's a little bit more flexible  

but you could also use a chef's knife

Pull the skin taut so it's easier to cut,  the goal is to remove it all in one piece

There you go

Make sure to remove any scales or pin bones

I'm going to cut this into 1-inch pieces

Cut it into 1-inch cubes, this size is going to be  a lot easier to break down in the food processor

If you see any sort of gray areas  this is called the bloodline  

it's okay to eat but it's  going to turn gray once cooked

so just trim it off, we want to  keep the patties pink in color

We need 1 1/2 pounds of cubed salmon

Salmon has a soft texture, shallots  are going to add a nice crunch

Cut the ends off both sides of the bulb

Cut in half lengthwise, peel off the skin

Cut into thin slices

Mince into small pieces

We need 5 tablespoons for the patties  and reserve 2 teaspoons for the sauce

Some fresh dill is gonna  add a nice herbaceous note

Trim off the leaves and remove the stems, use  the fanning motion to chop into finer pieces

Ooh this smells really good, we  need 1 tablespoon for the burger  

and reserve 2 teaspoons for the sauce as well

To make the patties use a  food processor or blender  

add 1 1/2 pounds of salmon 2 tablespoons of  Dijon mustard, 5 tablespoons of minced shallots

1 tablespoon of capers, this is going  to add a nice pungency and tanginess 

1 teaspoon of chopped dill 1/2 teaspoon of  kosher salt, 1/2 teaspoon of black pepper

Place the lid on secure it and just pulse this

If needed, scrape down the sides

You don't want the mixture to be completely smooth  

you want to have some small pieces of  fish for some nice texture contrast

This looks perfect

To prevent the patties from drying  out the key is adding bread crumbs

When it's mixed in it starts to absorb the  moisture creating a starchy paste called a panade

As the fish cooks the starches  swell creating a gel-like matrix  

trapping in the moisture and  prevents it from falling apart

Add 1/2 cup of bread crumbs and just  mix it in until everything is combined

I use traditional bread crumbs  but you could also use panko

The easiest way to form the patties is just to  place it into a mound flatten it out a little bit

and then just use your hands to  just cut it into four equal pieces

Form it into a disc shape and pat it down into  about 3/4-inch thickness and about 4 inches wide

These will make hearty 7-ounce burgers make sure  they're uniform in height so that they cook evenly

I like to brush just a little  bit of olive oil on each side  

this is going to help prevent  sticking when it hits the grill

Just flip each one over brush the other side

I've transferred these to a sheet pan and  covered them now I'm going to refrigerate  

them which is going to allow them to chill  and firm up a little bit before we cook them

Lemons add a nice brightness  and acidity to the fish

Just zest the peel, oh I can smell the citrus  

oils it's going to add this  wonderful taste to the sauce

We need 1 teaspoon

Cut the lemon in half, squeeze out 1 teaspoon  of the juice this provides a nice tartness

I like to add some fresh basil, stack the  leaves on top of each other, roll it up  

into a cigar shape then cut into  really thin slices called a chiffonade

Cut it down in the center just  so the pieces aren't so big

We need 2 teaspoons

Add 1/4 cup of mayonnaise,  

2 tablespoons of Dijon mustard, 2 teaspoons  of minced shallots, 1 teaspoon lemon zest

1 teaspoon lemon juice, 2  teaspoons of sliced basil,  

1 teaspoon of chopped dill, and 1/4  teaspoon of cayenne pepper for some heat

Just stir this till everything is combined

If you like to have some extra sauce to serve  on the side go ahead and double the recipe

Salmon burgers can be cooked outdoors on the  barbecue or in the kitchen on the stovetop

I'm going to show you how  to make them in a grill pan

Heat a grill pan over medium-high heat, evenly  grease the surface with olive oil once hot,  

add the patties and cook until  golden brown about four minutes

If cooking the patties outside on the barbecue  

make sure you use medium heat and cover it  with the lid to prevent the heat from escaping

Flip and cook until the internal  temperature reaches 130 degrees  

about 2-4 minutes, do not overcook

Right before serving heat a  clean pan over medium-high heat  

place the buns cut-side down toast  until grill marks form about 2-3 minutes

Wow, these look amazing let's make a burger

I got a toasted bun, add the lemon  dill sauce that we made earlier  

this is also going to prevent the bun  from getting soggy, I like a little more

Place this delicious salmon patty on top, fits  the bun perfectly and it doesn't shrink down

Add some sliced avocado, juicy tomato,  

a couple slices of red onion, and  some crispy butter leaf lettuce

Add the bun right on top  

and since this is a big burger I'm going to  add a toothpick to secure everything together

Wow, this looks so good I can't wait to dig in

I hope you enjoyed learning the  science behind salmon burgers  

and if you did please give it a big  thumbs up it means a lot when you do

If you're looking for more seafood recipes  check out my pan-seared salmon right here,  

it's like a gourmet meal made right at home

Wow, this is gonna be good