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Cut half of the salmon into 1/4-inch pieces. Transfer to a large bowl. Cut the rest of the salmon into chunks and transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste. Add the pureed salmon mixture to the bowl with the diced salmon. Add the green onions, panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.
Divide the salmon mixture into 4 even mounds. With damp hands, pat into patties about ¾ inch thick.
Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Flip and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel lined plate. Finish with a sprinkle of salt and a squeeze of lemon over top.
Serve patties over a bed of greens or on a toasted bun with arugula and tartar sauce.