1 pound fresh wild caught salmon filet
½ red pepper, finely chopped
½ green pepper, finely chopped
½ red onion, finely chopped
¼ cups of seasoned panko
1 egg, beaten
1 tablespoon dijon mustard
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon sriracha
Freshly chopped dill
1 teaspoon sea salt
1 teaspoon freshly ground pepper
Olive oil


Remove the skin from the salmon filet (if present) and finely chop into small cubes. In a large bowl, combine salmon cubes, peppers, onion, panko, egg, dijon mustard, seasonings and dill. Once combined, using your hands (it's ok to get a little messy guys) form medium sized patties and place on parchment paper. In a skillet over medium heat, drizzle in olive oil and place patties about an inch apart. Please keep in mind, these will cook very fast. Cook for about 5 minutes on each side, only flipping once. The more you flip, the more your patties will dry out and fall apart so just be patient. Remove from heat and place pan into oven on broil for about 2 minutes. Please be sure your skillet is oven proof. Remove from oven and serve on a pretzel knot bun with arugula, tomatoes, your favorite cheese and top it off with some sriracha.

Bianca Wade