• 1/3 cup water
  • 1/4 cup apple cider vinegar
  • 2 teaspoons sugar
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon fresh ginger, grated
  • 1/2 teaspoon red pepper flakes
  • 25-30 slices English cucumber


  • 3/4 cup panko breadcrumbs
  • 1/3 cup scallions, thinly sliced
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon soy sauce
  • 2 teaspoons fresh ginger, grated
  • 2 teaspoons lime zest
  • ~1lb or a little more of skinless wild fresh salmon fillet, finely chopped
  • 1 egg
  • 2 tablespoons vegetable oil
  • freshly squeezed lemon juice
  • 4 buns
  • 1/2 an avocado, thinly sliced
  • arugula
  • fresh cilantro


  • 3 tablespoons mayo
  • 1 tablespoon sriracha
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon hoisin


  1. For the cucumbers, combine water, vinegar, sugar, garlic, ginger, and red pepper flakes in a saucepan. Bring to a boil. Remove from heat and add cucumbers. Let them stand for at least 30 minutes and drain before serving.
  2. For the sauce, in a small bowl combine mayo, Sriracha, lemon juice, and hoisin. Set aside.
  3. For the patties, combine panko, scallions, cilantro, soy sauce, ginger, lime zest, salmon, and egg in a large bowl. Divide the mixture into 4 equal parts, gently shaping each into a 1/2″ thick patty. Press a thumb-sized indentation in the center of each patty.
  4. Heat a large cast-iron skillet over medium heat. Add oil to pan and swirl to coat. Add patties, cooking for about 3-4 minutes on each side, or until desired level of doneness. Remove to a plate.
  5. Squeeze lemon juice on each patty and place on a toasted bun. Top with sauce, arugula, avocado slices, pickled cucumbers, and cilantro leaves.

Recipe from Noble Pig. I made very few changes (added avocado and arugula and adjusted spice to sweet ratio in the mayo sauce).