Best Salmon Sliders

Make the mayonnaise aioli with lemon juice, dill, salt, and pepper, and set aside.

Prepare 1.5 lbs of fresh salmon; pulse half in a food processor for 12 pulses until chunky, and puree the other half into a mousse until smooth.

Mix the chunky salmon and mousse together in a bowl.

Add lemon juice, ground ginger, and non-fat Greek yogurt to the salmon mixture and mix well to combine.

Form the salmon mixture into patties using a portion scooper, hands, or a spoon.

Heat a pan over medium-low heat and add olive oil.

Cook the salmon patties in the pan for about 4 to 5 minutes on low heat until golden brown on each side.

Warm brioche buns in the oven until done.

Assemble the burgers by placing avocado on the bottom bun, followed by the salmon patty, and top with the lemon dill aioli.

Equipment Needed

Spice Level:

Dietary