Salmon Burger With Lemon Pepper Aioli


  1. In a food processor, puree 1/2 cup of the salmon scraps with Dijon mustard and hot sauce.
  2. Add remaining salmon and shallots. Pulse until roughly chopped. Transfer to medium stainless steel bowl and mix breadcrumbs and lemon & pepper in by hand. Divide mixture into 4 equals parts and form into patties. Cover and refrigerate for at least 30 minutes.
  3. Preheat grill to high, ensure well oiled. Grill patties on both sides until desired doneness.
  4. Toast burger buns. Spread both the base and crown of the buns with 1 tablespoon of lemon pepper aioli.
  5. Place 1/4 cup of arugula on based on bun. Top with grilled salmon burger. Finish with slice of red onion and sprouts.
  6. Serve warm with desired sides.


  • 1 cup arugula
  • 1/2 cup panko breadcrumbs
  • 1/2 cup broccoli, sprouts
  • 4 each bun(s), hamburger
  • 1 tsp Frank’s RedHot® Original Cayenne Pepper Sauce
  • 2 tsp French’s® Dijon Mustard
  • 1/2 cup Lemon pepper aioli
  • 1 tbsp McCormick® Culinary® Lemon Pepper Seasoning Salt
  • 1/2 cup red onion, thinly sliced
  • 1 1/2 lb salmon scraps, (belly/tail etc.), cubed
  • 2 tbsp shallot(s), finely diced