- Place 1/2 of one of the salmon fillets onto a sturdy cutting board. Using a sharp and heavy knife, chop it finely (mince) into a coarse paste. Transfer the mixture to a large bowl. (NOTE: Using a food processor in this step will cut down on time and effort. Just cut the filet into large cubes before adding it to the processor, then pulse it until it reaches the same consistency).
- Cut the remaining salmon fillets into small cubes and add them to the large bowl. Proceed to add the egg, herbs, and spices listed under the salmon ingredients section. Using your hands, gently combine the ingredients. Then, form into 2- 4 patties, depending on how large you want your salmon patty to be (2 patties is recommended).
- In a small bowl, combine all of the ingredients listed in the aioli section (i.e., mayo, bbq sauce, etc.) and mix it until smooth.
- In a medium-size skillet, add the oil and heat to medium-low temperature. Add two patties at a time to the skillet. Allow the bottom of each patty to brown evenly before flipping which is about 4-6 minutes on each side. Then, remove the patties onto a plate and allow to rest for 5 minutes. Repeat this step for any additional patties. (To ensure that the salmon is cooked through, cut a slit into the middle of a patty. The fish should be pale pink and slightly firm).
- Top each patty with a dollop of the aioli mixture and a handful of the fried onions. Proceed to assemble your burger as desired.