Pre-made salmon burgers are one of those things we refuse to buy. They’re really easy to make in very little time, and they’ll be much better than anything you can buy in a store.

The most important part of making salmon burgers is buying the highest quality salmon you can find. Once you’ve got your high-quality salmon, you want to keep it cold and work fast. Salmon is a fatty fish—and for this recipe, fattier is better; if you don’t mind buying farmed salmon, it’s excellent in this application for that reason.

Served in a bun with some instant-pickled lemon slices, these patties are everything the supermarket ones wish they could be: pure salmon flavor, snappy texture, juicy on the inside and lightly crisp on the outside.

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