These are a little like crab cakes, but they're made with fresh salmon and cooked on the barbecue. The secret to juicy salmon burgers is to chop the salmon coarsely with a knife instead of blending it in a food processor.
I found this to be by far the best mixture and consistency, not to mention flavor, for a fish burger/cake. I refrigerated them for an hour before grilling in a cast iron pan. You can freeze them for 10-20 minutes if in a hurry. They held together wonderfully! - 10 Oct 2018 (Review from Allrecipes USA and Canada)
I added fresh dill and garlic to both the salmon and the sauce. It's so good on its own, we skip the bun and serve it on top of the arugula tossed in a fresh lemon vinaigrette. - 03 Oct 2018 (Review from Allrecipes USA and Canada)
Rich and delicious - 10 Jul 2018 (Review from Allrecipes USA and Canada)