I really enjoy salmon burgers and usually keep some of the Whole Foods frozen variety in the fridge for quick dinner. I decided to try making my own and used the recipe from Cooking Light for Hoisin Glazed Salmon Burgers with Pickled Cucumber.
These take just minutes longer than a frozen burger and they were really tasty. I enjoyed the flavors with the quick pickled cucumber and soy and hoisin.
I make breadcrumbs out of whatever leftover bread we have and keep them in the freezer so I just used those instead of panko. We ended up using 2 egg whites to get the consistency we wanted for the burgers but other than that I stuck pretty true to the recipe.
If you have the option, I would get the folks at the fish counter to skin the fish for you. That was a little more difficult than I expected. Glad Neal stepped in and finished that task!