Salmon Burgers with Sriracha Mayo

My childhood memories of salmon burgers were made with canned salmon and nearly as much breading as fish, so not a memorable meal.  But, this version of salmon burgers, adapted from a recipe by "Simply Recipes, is made with fresh salmon and is delicious. I served it with tangy coleslaw and artichokes. The sriracha mayo is great for artichoke dipping as well as a condiment for the burgers. Most of the prep work can be done ahead and the burgers can be cooked in less than 10 minutes.

Ingredients

For the Sriracha Mayo:

1 cup mayonnaise
1 teaspoon Dijon mustard
1 Tablespoon bottled cocktail sauce
1 Tablespoon sriracha sauce (or less if you like it less spicy)
1 Tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

For the Salmon:

Canola oil
1.5 pounds boneless wild salmon, with skin
Salt and pepper

For the burgers:

1 day-old white bread dinner roll (about 3 inches across) or two slices sandwich bread
1 teaspoon dried dill (or 1/4 cup fresh dill, leaves stripped from the stem)
1 large egg, slightly beaten
3 Tablespoons cocktail sauce
1/2 teaspoon Worchestshire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
Flour
1 Tablespoon canola oil
1 Tablespoon butter

Instructions:

For the sriracha mayo, whisk together all ingredients and set aside in refrigerator.

To cook the salmon, turn on the broiler with the rack positioned about 8 inches below the broiler.
Grease a baking dish with oil. Rub salmon on both sides with oil and season with salt and pepper.

Set the salmon in the baking dish, skin side up and place under broiler. Broil for 4 minutes or until skin is browned. Turn the oven temperature to 400 degrees and continue cooking salmon for 8 more  minutes or until cooked throughout and flakes.

Allow salmon to cool.  Peel away skin and discard. Transfer fish to bowl and gently flake it into small pieces with your hands. Your should have 4 cups of salmon.

Tear dinner roll into one-inch pieces. Place in food processor with dill, egg, cocktail sauce, Worchestshire sauce, salt and pepper. Pulse until blended, but still chunky.

Add to salmon and mix gently with your hands.
Form into 6 patties. Sprinkle with flour on both sides and set on plate.

Heat 1 Tablespoons canola oil and 1 tablespoon butter in large skillet over  medium-high heat. Add the salmon burgers and cook undisturbed for 4 minutes or until golden. Turn and cook an additional 4 minutes on the other side or until golden.
Serve warm with sriracha mayo.

Original recipe found here:
www.simplyrecipes.com/fresh_salmon_cakes_with_spicy_mayo