How To Prepare
With a large chef’s knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy) until you have a mass of roughly 1/4-inch pieces. Transfer to large bowl and gently stir in onion (or scallion), cilantro, ginger, and pepper, being careful not to overmix. Divide the mixture into 4 patties, about 1 inch thick. Chill in the refrigerator for at least 20 minutes (or up to 2 hours) before cooking.
Heat oil in a large nonstick skillet over medium heat. Add the burgers and cook until browned on both sides and just cooked through, 4 to 6 minutes total. Serve with butter lettuce leaves and tomatoes/onion/additional garnishes if desired.
TIPS & NOTES
Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 2 hours.
Tip: Place salmon fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either
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- 16 oz (1 pound) wild salmon fillet, skinned (see Tip)
- 2 tablespoons finely chopped red onion, or scallion
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon finely chopped peeled fresh ginger
- 1/8 teaspoon freshly ground pepper
- 1 tablespoon extra-virgin olive oil, or canola oil
- Head of butter lettuce
Ingredients
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