And I don't generally like fish. I did not serve these on buns, but just on a plate, and I used store bought bread crumbs. The aioli was amazing.

Salmon Burgers with Herb Aïoli


2 small cloves garlic
Kosher salt
1-1/2 cups mayonnaise
1/3 cup finely chopped fresh chives
2 Tbs. finely chopped fresh dill
1-1/2 Tbs. Dijon mustard
1 Tbs. fresh lemon juice
1/8 tsp. cayenne
Freshly ground black pepper
5 brioche or hamburger buns, 1 cut into large cubes, the other 4 split
1 lb. skinless salmon fillets, preferably wild, pin bones removed, cut into 1-inch pieces (about 2 cups)
2 oz. (4 Tbs.) unsalted butter

Chop the garlic. Using the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. Transfer the garlic paste to a small bowl and stir in the mayonnaise, chives, dill, mustard, lemon juice, cayenne, 1/4 tsp. pepper, and salt to taste. Set the aïoli aside.

In a food processor, pulse the cubed bun into crumbs. Set aside 1/2 cup of the crumbs and save the rest for another use. Pulse the salmon until coarsely chopped, about 5 pulses. Transfer the salmon to a medium bowl and stir in 3/4 cup of the aïoli, the reserved breadcrumbs, 1/4 tsp. salt, and 1/8 tsp. pepper. Shape into four 1-inch-thick patties.

Heat 2 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat. When melted and hot (but not smoking or brown), add the patties and cook until they are firm and each side is crisp and golden-brown, 3 to 5 minutes per side.

Meanwhile, position a rack 6 inches from the broiler and heat the broiler on high. Melt the remaining 2 Tbs. butter in a microwave or on the stovetop. Brush it on the insides of the split buns. Put the buns on a baking sheet, butter side up, and toast under the broiler until light goldenbrown, 1 to 2 minutes.

Serve the burgers on the buns, spread with the remaining aïoli.


http://www.finecooking.com/recipes/salmon-burgers-herb-aioli.aspx

and the patties/burgers sound easy enough even without a food processor

had steaks grilled over mesquite tonight - put a little olive oil, garlic, lemon and dill on them - pretty good

Salmon Picnic Patties

For these you need fresh, not tinned salmon, about one pound in weight (500 grams). This is poached. You can either use a fish stock cube or make up your own liquid using one cup of white wine to 4 of water. To this add herbs as you like -- dill and parsley are both good. Add a little tarragon if you have any. Mix in one teaspoon of salt and some pepper. Some people would add a chopped chili. Bring the liquid to the boil and then simmer. Add the salmon and cook until the flesh flakes easily -- this only takes about 8 minutes. Remove the fish with a slatted fish slice and let it cool. Remove any skin and bones and flake the fish

To make the patties combine 1 cup of breadcrumbs -- stale bread is probably best, whatever herbs you want - again dill and parsley are good, or oregano and thyme. You could also add a little dry mustard or a pinch of cayenne. Mix in --cup of finely chopped onion, half a stick of celery finely chopped, 1 egg, beaten, 1 cup or slightly less of mayonnaise, a few sprinkles of Worcester sauce. Mix in the flaked salmon. Place another -- cup of bread crumbs in a dish (You could use cracker crumbs at this point.). You should now make the mixture up into patties. You will get about 8 -10. Dredge these with the extra crumbs. Place in a single layer on a dish and cool in fridge to set for at least 30 minutes. Heat some oil in a non stick pan or skillet. Fry the patties over medium heat, turning after about 3 minutes. Drain. Serve with a dollop of tartare sauce or with coleslaw. For a picnic wrap them in foil and place in a wide necked food Thermos flask.

They also are good for breakfast or brunch food. If you brush them with oil they can be baked in a medium oven for about10-12 minutes or cooked on a barbecue by making them up into foil parcels. I also like them with sweet-corn relish. But whichever way they are good and well worth making. I’ve never tried making this with tinned salmon, but well drained it should work very well.