Fresh Salmon Burger

Salmon burgers made from fresh fillets taste far better than the frozen kind, and they come together quickly. The secret to patties that hold together is texture: finely pulse a small portion of the salmon into a paste to act as a binder, then chop the rest by hand or with a few quick pulses for flaky bites.

Dijon, lemon zest and fresh herbs keep the flavor bright, and a short chill firms the patties before searing. A quick lemon-dill yogurt sauce adds creamy tang without making the burger heavy.

1. Make the sauce. Stir together the yogurt (or mayo), lemon juice, dill and a pinch of salt. Refrigerate until serving.
2. Make the binder. Place about a quarter of the salmon in a food processor with the Dijon and pulse until it forms a smooth paste. Transfer to a bowl.
3. Chop the rest. Add the remaining salmon to the processor and pulse 4 to 6 times, until coarsely chopped into roughly ¼-inch pieces. Don't overprocess. You can also chop it with a sharp knife.
4. Mix. Add the chopped salmon to the bowl with the paste, along with the egg, panko, green onions, herbs, lemon zest, salt and pepper. Fold gently until evenly combined.
5. Shape and chill. With damp hands, form 4 patties about ¾ inch thick. Place on a parchment-lined plate and refrigerate for at least 20 minutes to firm up.
6. Sear. Heat the oil in a nonstick or well-seasoned cast-iron skillet over medium heat. Cook the patties 3 to 4 minutes per side, flipping gently with a thin spatula, until golden brown.
7. Check the temperature. The FDA recommends cooking fish to 145°F (63°C). Check the center with an instant-read thermometer; the salmon should look opaque and flake easily.
8. Assemble. Spread the sauce on the toasted buns and top with lettuce, the salmon patties and cucumber or tomato.

• Keep everything cold. Cold salmon chops cleanly and holds together better than fish that has warmed up.
• Check for pin bones. Run your fingers along the fillet and pull out any small bones with tweezers or pliers before chopping.
• Flip once and gently. Salmon patties are more delicate than beef; a thin, wide spatula helps.
• Store raw patties briefly. Shaped raw patties can be refrigerated up to 1 day before cooking. Leftover cooked patties keep 3 to 4 days and should be reheated to 165°F.

Approximately 470 calories per serving. This is an estimate.