• 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!