Serves 6


  • 1 teaspoon unsalted butter
  • 1 teaspoon olive oil
  • 2 celery stalk hearts, diced or 1/3 cup
  • 1 small shallot, minced or 1 tablespoon
  • Dash kosher salt
  • Dash black pepper
  • 1.25-1.50 pound Verlasso Salmon fillet, skin off
  • ½ cup panko bread crumbs
  • ½ cup light mayonnaise
  • 2 tablespoons flat leaf parsley, chopped
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup Greek plain yogurt
  • 1 tablespoon, plus 1 teaspoon chopped dried cranberries
  • 1 teaspoon chopped cilantro
  • ¼ teaspoon lemon juice
  • Zest from half a lemon
  • ¼ cup all-purpose flour
  • Salt and pepper
  • 1 tablespoon canola oil, plus more if needed
  • Slider buns
  • 1 cucumber
  • Baby romaine lettuce


  1. Heat a medium skillet on medium heat for several minutes. Add butter and oil. When butter foams, add celery, stir, and cook 2 minutes.
  2. Add the minced shallots. Season celery and shallots lightly with salt and pepper. Stir continuously for 1 minute to take the edge off the vegetables. Remove from heat and transfer to a large bowl to cool.
  3. Cut two-thirds of the salmon into large chunks. Place the large chunks in a food processor and pulse about ten times. Add to the bowl.
  4. Chop the remaining one-third into ½ inch chunks. Add to the bowl.
  5. Add the panko, mayonnaise, parsley, mustard, salt and pepper to the bowl. Stir until all ingredients are blended.
  6. Form into six patties and place on a parchment lined platter or baking sheet. Cover with plastic wrap and refrigerate for two to three hours and up to one day.
  7. While salmon burgers chill, add yogurt, dried cranberries, cilantro, lemon juice and zest to a small bowl. Stir. Cover and refrigerate.
  8. When you’re ready to cook, remove salmon burgers from refrigerator.
  9. Add flour, salt and pepper to a shallow dish. Dredge salmon burgers in the flour. Wipe off excess to leave a fine coating.
  10. Heat a large skillet on medium heat for several minutes. Recue heat to medium low and add canola oil. Swirl pan. Oil should shimmer.
  11. Place salmon burgers in the skillet. Do not crowd. Work in batches if necessary. Cook for 3 minutes. Flip once and cook 3 additional minutes. Remove from heat.
  12. While salmon cooks, split buns and slice cucumbers.
  13. Remove the Cranberry Yogurt from the refrigerator.
  14. Arrange the buns on a platter. Layer lettuce, cucumbers, then salmon on the bun bottoms. Plop a dollop of yogurt on top of the salmon. Add the bun lid. Serve immediately