Jammin' Salmon Burgers

• 2 teaspoons freshly chopped parsley leaves
• 1/2 Vidalia onion, diced
• 2 eggs
• 1/2 cup panko bread crumbs
• 1/2 teaspoon cracked black pepper
• 1 teaspoon kosher salt
• 1 lemon, zested
• 4 tablespoons Dill Mayonnaise, recipe follows
• 2 (6 1/2-ounce) cans Alaska skinless and boneless pink salmon, drained well
• 2 tablespoons grapeseed oil
• 1/2 cup mayonnaise
• 1/2 lemon, juiced
• 2 tablespoons freshly chopped dill leaves
• Pinch cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper

1. Preheat oven to 400 degrees F.
2. In medium bowl, combine, parsley, onions, eggs, panko, black pepper, salt, lemon zest and Dill Mayonnaise together.
3. Add drained salmon and mix well together.
4. Make 4 patties and set aside.
5. In a large skillet on medium, heat 2 tablespoons of grapeseed oil.
6. Place burgers in skillet.
7. Cook over medium heat until browned.
8. Turn and brown other side.
9. Place in oven for 3 to 4 minutes.
10. Serve on buns with Dill Mayonnaise.
11. Combine all the ingredients in a small bowl and set aside.

freshly chopped, vidalia onion, eggs, bread crumbs, cracked black pepper, kosher salt, lemon, dill mayonnaise, boneless pink salmon, grapeseed oil, mayonnaise, lemon, freshly chopped, cayenne pepper, salt, cracked black pepper

Taken from www.foodnetwork.com/recipes/aaron-mccargo-jr/jammin-salmon-burgers-recipe.html (may not work)