Perfect Salmon Burgers

These are moist, melt-in-your-mouth salmon burgers.  Although a semi-pain because you use a salmon filet rather than canned salmon, it tastes SO much better.  It's so easy to double this recipe and freeze the rest for a summertime meal anytime.

1 1/4 pounds center-cut salmon fillet, skin and pin bones removed

2 tablespoons dijon mustard

1 tablespoon mayonnaise

1 tablespoon lemon juice

1/2 teaspoon grated lemon zest

Pinch of cayenne pepper

2 scallions, chopped

1 cup plus 2 tablespoons panko (Japanese breadcrumbs)

Kosher salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil, plus more for brushing 4 brioche buns, split

Tartar sauce and arugula, for topping

1. Cut three-quarters of the salmon into 1/4-inch pieces, put in a large bowl
2. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne
3. Pulse to make a paste
4. Add the pureed salmon mixture to the bowl with the diced salmon
5. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste
6. Gently mix until just combined
7. Line a baking sheet with parchment paper and brush with olive oil
8. Divide the salmon mixture into 4 mounds on the parchment paper
9. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties, cover loosely with plastic wrap and refrigerate at least 30 minutes
10. Preheat the broiler
11. Spread the remaining 1 cup panko on a plate
12. Press both sides of the salmon patties in the panko
13. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat
14. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary
15. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes
16. Transfer to a paper towel-lined plate to drain; season with salt
17. Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes
18. Serve the patties on the buns; top with tartar sauce and arugula.