-
1
Cut three-quarters of the salmon into 1/4-inch pieces.
-
2
Put in a large bowl.
-
3
Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne.
-
4
Pulse to make a paste.
-
5
Add the pureed salmon mixture to the bowl with the diced salmon.
-
6
Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste.
-
7
Gently mix until just combined.
-
8
Line a baking sheet with parchment paper and brush with olive oil.
-
9
Divide the salmon mixture into 4 mounds on the parchment paper.
-
10
With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties.
-
11
Cover loosely with plastic wrap and refrigerate at least 30 minutes.
-
12
Preheat the broiler.
-
13
Spread the remaining 1 cup panko on a plate.
-
14
Press both sides of the salmon patties in the panko.
-
15
Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat.
-
16
Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary.
-
17
Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes.
-
18
Transfer to a paper towel-lined plate to drain; season with salt.
-
19
Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes.
-
20
Serve the patties on the buns; top with tartar sauce and arugula.
-
21
Photograph by Kana Okada
