Finely chop thawed salmon fillet. I use a food processor. Pulse, pulse—don’t over process.
In medium sized bowl, combine remaining ingredients. Mix well.
Add chopped salmon. Add breadcrumbs. Combine until mixed well.
Form into patties. Baste with Teriyaki sauce. Grill or pan sear over medium heat. Turn patties once for a total cook time of about 10 minutes.
Serve on bun with mayo, Jarlsburg cheese, butter lettuce, fresh tomato slice, and bread & butter pickle. Want it Gluten-free? Make sure the Teriyaki sauce and buns you buy say “Gluten-free.” Found on the web a very positive recommendation for Seal Sama Gluten-free Teriyaki sauce. View sauces: www.sealsama.com.
Lack time? Simply pour teriyaki sauce on salmon. Your recipe may pack less flavor than all additions. But you’ll still feed your family essential Omega 3’s.
Make extras. Wrap in foil. Reheat in oven. Or toss it a bag the next morning. Voila! Send your husband to work with lunch.
Freeze: save it for a later date. Wrap in foil. Freeze. Reheat in oven (probably 350 degrees for 20-30 minutes).
I use homemade breadcrumbs. See TLV Tips, Tricks, & Gifts: Homemade Breadcrumbs.
We like it hot! I serve burgers with cheese melted on toasted buns. See TLV Tips, Tricks, & Gifts: Cheesy Toasted Buns.