Salmon burgers do require a little extra work to prepare, but since we eat so much salmon these days, it's good to vary the cooking method to keep things interesting. Of course, convection is ideal for baking the salmon burgers because cooking in convection will prevent them from drying out.

Salmon burgers can be served with a salad or over a vegetable grain bowl, and of course, they are delicious in a soft bun with some salad and dressing. There are so many options. I paired my salmon burgers with cannellini beans sautéed with shallots and garlic, tossed with some freshly made walnut pesto, and a tomato salad.

INGREDIENTS

1 ¼ lbs (625g) salmon filet, the thicker center portions are best

2 tbsp avocado mayonnaise

1 tbsp smooth Dijon mustard

½ tsp Old Bay seasoning

1 tsp lemon zest

1 tbsp lemon juice

3 scallions chopped

2 tbsp chopped Italian parsley

2 tbsp panko + 1 cup panko

PREPARATION

Chop the salmon into ¼" chunks, place about 2/3rds in a large bowl, and add the remainder to a food processor. Add the mayonnaise, mustard, seasoning, lemon zest, and juice to the salmon in the food processor and pulse to make a paste. 

Combine the salmon paste with the salmon chunks. Stir in the scallions, parsley, and 2 tbsp of panko, mixing lightly to combine. Season with salt and freshly ground pepper.

Form the mixture into four large or six medium-sized patties and refrigerate for at least 30 minutes.

Heat the oven in the Convection Bake mode to 400°F/205 °C.

Spread the remaining panko breadcrumbs onto a flat plate. Press each of the patties into the panko on both sides until evenly coated. Spray the patties with some spray oil and bake for 10 - 12 minutes until firm and the panko is crispy.

Place the burgers on rack position 3, counting up from the bottom. That way the heat from the top heating element will render the panko crispy and golden.

Serves 4