NOTE: Soak the cedar planks for at least 30 minutes prior to grilling.
Making The Salmon Patties:
Remove the salmon from the packaging and pat it dry with paper towels. Remove the skin and dice the salmon fillet into pieces.
To a food processor, add the salmon. Add in the mayo, mustard, and herbs and spices.
Pulse until everything is combine and the salmon forms a thicker paste.
Remove the salmon from the food processor and form into 4, equal sized patties about 1 inch thick. Place onto the cedar planks (usually 2 patties will fit on a plank)
Smoking Instructions:
Preheat your pellet smoker, charcoal grill, or gas grill to 275-300 F. Set it for indirect cooking.
Place the cedar plank onto the grill grates over indirect heat and close the lid.
Smoked the salmon patties for about 25-30 minutes. Time may vary slightly depending on the temperature of the grill and how thick the patties are. Use a meat thermometer inserted into the center of the salmon burger to check for doneness. Pull the burgers around 140 F. and let rest 5 minutes.
Assembly:
Toast the buns (highly recommend this) and add the lemon dill sauce to the top and bottom of each.
To the bottom bun, add lettuce, cucumber, onion, and avocado.
Place the smoked salmon burger over the added toppings and then add a slaw over the top. Place the top bun on and enjoy!
Notes
No cedar planks? Use a cast iron skillet to smoke the salmon burgers instead.