These are the very same patties that seem to fly out of the case at Pike Place Fish. They are great served on their own or with your favorite sauce, such as tartar or dill sauce. We think the best way to serve them is on a brioche bun, with a little arugula, tomato, and a slice of Walla Walla sweet onion on top. This might be the best salmon burger ever.
Combine the brown sugar, paprika, cilantro, fennel seed, garlic pepper, salt, celery seed, onion, and chipotle in a bowl. Store in a covered container for at least 6 months.
For Northwest Seafood Seasoning:
Combine the garlic, onion, salt, lemon peel, dill, paprika, celery seed, parsley, and pepper in a bowl. Store in a covered container for at least 6 months.
Place the chopped salmon in a large bowl and add 2 teaspoons of the avocado oil, the rub, and the seafood seasoning. Mix thoroughly with your hands. Add the panko and mix to combine.
Form the mixture evenly into 4 patties, packing them firmly around the edges so they don't fall apart (we use a burger press at the shop). Each patty should be between 1/2 and 3/4 inch thick.
Preheat a skillet (cast iron works well) over medium heat for 5 to 10 minutes. Add the remaining 2 teaspoons of avocado oil and swirl to coat the bottom of the pan. When the oil is nearly smoking, add the patties and cook for 3 minutes. Turn carefully with a spatula and cook for another 2 to 3 minutes. The patties may also be grilled over medium-high heat for the same amount of time.