• 1 pound fresh salmon fillet, skinned and cut into 1-inch chunks
• ¾ cup panko (Japanese-style bread crumbs)
• 2 green onions, thinly sliced
• 2 Tablespoon snipped fresh cilantro
• 2 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 2 eggs, lightly beaten
• 2 Tablespoon reduced-sodium soy sauce
• 1 Tablespoon lemon juice
• 2 Tablespoon vegetable oil
• 1 recipe Lime Mayonnaise
• Sandwich buns and leaf lettuce (optional)

1. Rinse salmon and pat dry; cut into 1-inch chunks. Place salmon in food processor; cover. Pulse 7 times to coarsely grind (do not overprocess); set aside. In bowl combine panko, green onions, cilantro, ginger, garlic, eggs, soy sauce, and lemon juice. Stir in salmon.
2. Line a tray with parchment paper or foil. Divide salmon into four (2/3-cup) mounds on the tray. Shape into 1-inch-thick patties. Cover with plastic wrap; refrigerate at least 30 minutes or up to 8 hours (mixture will be easier to handle after chilling).
3. Heat oil in large skillet over medium-high heat. Add salmon patties. Cook 4 to 5 minutes per side or until cooked through (160 degrees F). Serve with Lime Mayonnaise on buns with lettuce.

Lime Mayonnaise: In a bowl stir together ¼ cup mayonnaise, 2 Tablespoons minced red onion, and 2 teaspoon lime juice. Refrigerate until ready to serve.