Chef Richard Blais serves these Salmon Burgers on homemade rolls topped with an "everything" spice mixture of Coriander Seed, Poppy Seed, Toasted Sesame Seed, Sicilian Sea Salt and Black Pepper.
For the Dill Cream Cheese Topping, mix all ingredients in small bowl until well blended. Cover. Refrigerate until ready to serve
For the Salmon Burgers, place salmon in food processor; cover. Pulse until coarsely chopped, scraping down sides. (Do not over process salmon.) Place salmon in large bowl. Add egg, panko, onion, capers, lemon peel, dill weed, garlic powder, chile pepper, sea salt and pepper. Mix until well blended. Shape into 4 patties
Heat oil in large nonstick skillet on medium heat. Add salmon patties; cook 4 to 5 minutes per side or until lightly browned and cooked through
Serve salmon burgers on bagels or rolls, if desired. Top with Dill Cream Cheese Topping
Make Ahead: Salmon patties can be prepared 6 hours ahead. Place in single layer on baking sheet. Cover with plastic wrap and refrigerate.
Test Kitchen Tip: Serve salmon burgers on everything bagels, seeded kaiser rolls or seeded hamburger rolls, if desired.
This recipe was created by Chef Richard Blais, the owner of Trail Blais, a creative consulting company, and Creative Director of Flip, a modern hamburger concept in Atlanta and Birmingham. He was also a finalist on season four of Bravo's Top Chef.