Salmon Burgers

Remove the salmon skin and cut the raw salmon into chunks. Add it to a food processor* with parsley or cilantro, capers, onion powder and kosher salt . Pulse 8 to 10 times until roughly chopped; be careful not to over-process. (Alternatively, chop everything with a large chef’s knife until it has a uniformly roughly chopped texture.) Remove blade and stir in the panko, Dijon mustard and mayonnaise (you can do this in either the bowl of the food processor or transfer to a bowl).

Form the dough into 4 burger shapes that are about ¾ inch thick. Refrigerate 15 to 30 minutes to firm up the texture (or up to 24 hours; if you refrigerate more than 1 hour, allow to stand at 15 minutes before cooking). While the burgers rest, make the Remoulade Sauce .

When ready to cook, you can pan fry or grill: Coat the bottom of a skillet with olive oil and heat over medium high heat. Add the burgers and cook for 4 to 5 minutes total, until browned on each side and the inside registers 130 degrees Fahrenheit on a food thermometer. Or, grill the burgers on medium high heat for 5 to 8 minutes until cooked through.

Serve on a bun garnished lettuce, tomato, red onion, and remoulade or another salmon burger sauce. Make ahead and storage: Store refrigerated up to 2 days, or wrap in freezer safe wrapping and freeze up to 3 months. Allow to defrost in the refrigerator the night before cooking.