Amidst the relentless rhythm of the sea, a hearty meal can rejuvenate body and spirit. Enter Mini Salmon Burger BLT with Jalapeño Mayo—a celebration of your tireless efforts and unwavering commitment.

Crafted with wild-caught salmon, these burgers offer sustenance with a burst of flavor. Packed with ginger, green onions, and cilantro, they promise to invigorate tired taste buds and replenish weary bodies.

For optimal results, refrigerate the patties before cooking to enhance their texture. Whether pan-fried or barbecued, these burgers cook up beautifully in just 2-3 minutes per side—crispy on the outside, perfectly browned, and bursting with flavor.

In the Galley, elevate your culinary game by preparing the Jalapeño Mayo ahead of time. Simply mix mayonnaise with diced jalapeños for a spicy kick that enhances the salmon's natural flavors.

May they fuel your day and serve as a reminder of the remarkable dedication you demonstrate with every haul, shaping not just meals, but stories of resilience and perseverance at sea.

Mini Salmon Burgers BLT. Makes 10 Patties:

5 slices quality thick-cut bacon, cut in half

For the Salmon Patties:

• 2 cups wild salmon, cooked, chilled, flaked
• 2 cups Panko bread crumbs, plus
• ½ to ¾ cup for forming
• ½ cup green onions, minced
• ½ cup fresh cilantro, chopped
• 4 eggs
• 3 tablespoons lime juice
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons fresh ginger, minced
• 2 tablespoons jalapeños, canned or fresh, minced
• 1 tablespoon granulated sugar
• 1 teaspoon sea salt
• ¼ cup sesame seeds
• extra-virgin olive oil for frying

For The Sauce:

• 2 teaspoons jalapeños, canned or fresh, minced
• ½ cup mayonnaise

For The Burgers:

• 10 slider buns or brioche rolls, toasted if desired split
• crisp lettuce leaves
• thinly sliced tomato
• thinly sliced onion 

Preheat the oven to 375 degrees. Cook the bacon on a rack-lined baking sheet until crisp, about 15 minutes. Drain on a paper-towel-lined plate.

Make the Patties:

In a large bowl, combine salmon, 2 cups of bread crumbs, onions, and cilantro.  

Whisk together eggs, lime juice, soy sauce, vinegar, ginger, jalapeño, sugar and salt.  

Combine with salmon mixture.  Form mixture into ten patties; (⅓-cup each) packing each firmly. Press them into the remaining bread crumbs and sesame seeds.  Place in the freezer until just firm, about 20 minutes. 

Make the Sauce:

In a small bowl, stir together jalapeños and mayonnaise. 

Heat 2 tablespoons of oil in a large nonstick skillet over medium heat.  Add salmon patties two at a time; cook until browned on both sides, turning carefully. 

Transfer the cakes to a plate.  Place the burgers on the roll bottoms and top with the bacon, lettuce, tomato, and onion. Spread the roll tops with the sauce and place on the burgers.

Variation:

Make larger cakes using a ½ cup measuring cup (makes six) and use regular-sized buns. 

LaDonna Gundersen, sea-inspired chef on a 32-foot boat, shares Alaskan magic. Explore her six cookbooks and recipes at LaDonnaRose.com.