The key to perfect salmon burgers is to handle the fish delicately: don't overseason, overhandle or overcook it. Cutting the salmon into small pieces by hand takes a little while, but you want it in tender little bits. Serve over a bed of salad greens with the Green Goddess Sauce dolloped on top or as a traditional burger using the sauce as a spread for the bun.

Ingredients

• 1 pound wild salmon fillet, skinned (see Tip)
• 2 tablespoons finely chopped red onion, or scallion
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon finely chopped peeled fresh ginger
• 1/4 teaspoon kosher or sea salt
• 1/8 teaspoon freshly ground pepper
• 1 tablespoon extra-virgin olive oil, or canola oil
• 4 tablespoons Green Goddess Sauce, (recipe follows)

Directions

• With a large chef's knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy) until you have a mass of roughly 1/4-inch pieces. Transfer to large bowl and gently stir in onion (or scallion), cilantro, ginger, salt and pepper, being careful not to overmix. Divide the mixture into 4 patties, about 1 inch thick. Chill in the refrigerator for at least 20 minutes (or up to 2 hours) before cooking.
• Heat oil in a large nonstick skillet over medium heat. Add the burgers and cook until browned on both sides and just cooked through, 4 to 6 minutes total. Serve with 1 tablespoon Green Goddess Sauce each.

Tips:

• Tip: Place salmon fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30 degrees angle, separating the fillet from the skin without cutting through either.
• MAKE AHEAD TIP: Prepare through Step 1, cover and refrigerate for up to 2 hours.