Pan sear or grill over med/high heat, about 3 minutes per side. Burgers will be fragile, so handle carefully with a large (fish) spatula.
Serve on lightly toasted buns and top with a generous spread of aioli and your favorite fixings. I like crispy greens, fresh in-season tomato, assorted Japanese pickles (carrot, daikon and/or red onion are easy to quick pickle).
Notes:
When you purchase the salmon, ask your fishmonger to remove the skin for you, or you may remove it yourself. Choose wild king salmon when available or sustainable and responsibly raised farmed king salmon.
The miso sauce may be made the day before. I always make double so I have some in hand for another use- it’s delicious on everything!
I also make extra aioli. Depending on your eaters, you may serve one mild batch and one spicy batch. The leftover won’t go to waste- this is delicious on sandwiches and alongside any kind of fry, baked or otherwise.
Try to choose a multigrain bun and avoid processed white flour.
Ichimi Togarashi (ground red chili pepper) may be found at Asian markets or online. Think of the spicy mayo from your favorite sushi bar.