15ounce(425g)skinless sockeye salmoncut into 1-inch pieces
3tablespoonspanko breadcrumbs + 3/4 cup panko breadcrumbsdivided
3tablespoonschopped parsley
2tablespoonschopped scallions
2teaspoonDijon mustard
2tablespoonsmayonnaise
Juice of half a lemon
1teaspoonsalt
1teaspoonpepper
¼teaspooncayenne pepper
½cup(118ml)vegetable oil
4brioche buns
For the lemon and dill mayo:
2tablespoonslow-fat mayo
3tablespoonsplain non-fat Greek yogurt
Juice of half a lemon
Handful of dillchopped
Instructions
Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together 3 tablespoons of panko, parsley, scallions, Dijon mustard, mayo, juice of half a lemon, salt, pepper, and cayenne pepper. Set aside. In a medium bowl, place 3/4 cup of panko breadcrumbs in and set that aside as well.
In a food processor, pulse the salmon pieces TWICE. No more or your salmon will turn into a paste. You want small and large chunks to give it texture.
Add the salmon to the large bowl of the panko-mayo mixture and using your hands, mix gently together, being careful not to overwork the mixture. Using a 1/3 cup measuring cup, measure out the salmon and form them into patties. After each patty is formed, place the patty into the medium bowl with the panko breadcrumbs. Cover both sides with panko then place the patty on the prepared baking sheet. Once all patties have been formed and coated, place baking sheet into fridge for about 10 minutes to help the coating stick.
Place into basket of air fryer and air fry at 370 °F (188 °C) for 6 minutes, or until cooked through.Alternatively, in a large skillet, heat 1/2 cup of vegetable oil over medium high heat. Once the oil is hot and glistening, cook two salmon patties at a time. Cook each side about 4 minutes each. They should have a nice brown crust.
Mix together the ingredients for the lemon and dill mayo and spread on one half of a brioche bun and place the salmon patty on top. Add another dollop on top of the salmon patty and place the other half of the roll on top.