Servings: 4-6 people | Prep time: 2 hours | Cook time: 5-7 minutes

• 1.5 pounds of salmon
• 3 ounces of smoked salmon
• Scant 1/2 cup of mayo
• 1.5 tablespoons of Dijon
• 3 tablespoons of parsley, minced
• Zest of 3/4 lemon
• 1/2 cup of panko
• 1/4 teaspoon of white pepper
• 1.5 teaspoon of salt
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1) Prepare the herbs by finely mincing the parsley and dill, set aside.

2) Zest the lemon, set aside.

3) Flake the smoked salmon into small pieces, remove any pin bones.

4) Trim salmon sides, remove pin bones, remove skin, and chop into roughly 1” cubes.

5) Pulse the salmon in a food processor several seconds at a time until you have rough, varied sizes. Don’t overwork into a paste. If you don’t have a food processor, simply chop the raw salmon more finely.

6) Add all ingredients into a large bowl and mix thoroughly.

7) Weigh out the salmon filling into 5oz portions and hand shape into patties.

8) Preheat a cast iron skillet or griddle over medium heat.

9) Sear over medium high heat until browned and crispy, about 3-5 minutes, and flip. Cook to 145℉ for full doneness. 130℉-135℉ for a medium-well that will provide some additional texture and juiceness.

*This recipe uses Diamond Crystal salt. Adjust seasoning depending on the saltiness of the smoked salmon.