Serves:

Ingredients:

Directions:

Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl.

Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne.
Pulse to make a paste.

Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste.
Gently mix until just combined, adding more Panko, if necessary, to bind the mixture.

Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands,
pat into 4-inch-wide, 3/4- inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.

Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron
skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat
if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper
towel-lined plate to drain; season with salt.

Serve the patties on toasted buns; top with Green Mayonnaise and arugula.

For Green Mayonnaise:

Combine ingredients in a bowl and season with salt and pepper.