INGREDIENTS

FOR THE SALMON PATTIES (makes 10 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 each lime juice, low-sodium soy sauce 2 tablespoons each rice vinegar, minced fresh ginger, minced jalapeños

1 tablespoon each granulated sugar, sea salt

¼ cup sesame seeds extra-virgin olive oil for frying

FOR THE SAUCE

2 teaspoons jalapeños, minced ½ cup mayonnaise

FOR THE BURGERS

10 slider buns or brioche rolls

5 slices thick-cut bacon, sliced in half, baked until crisp. crisp lettuce leaves thinly sliced tomato and onion

MAKE THE PATTIES

In a large bowl, combine salmon, 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 10 patties, 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.

COOK THE BURGERS

The recipe calls for pan-frying the burgers, but they can be barbecued, adding smoky flavor and great-looking grill marks.

To pan-fry, 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, about two to three minutes per side. Transfer the cakes to a plate.

ASSEMBLE THE BURGERS

Place the burgers on the roll bottoms. Top with the bacon, lettuce, tomato and onion. Spread the roll tops with the sauce.

For five months a year, LaDonna Gundersen lives aboard a 32-foot fishing boat in Alaska with her commercialfisherman husband, Ole, preparing meals in the boat’s 4-by-5-foot galley. Find more great galley recipes from her six Alaskan-themed cookbooks at ladonnarose.com