Prep the vegetables - shave the celery and radish and set aside into a bowl. Chop the chives or scallions and set aside.

Make the garlic aioli. Finely mince the clove of garlic, then press the side of your knife to smash the garlic. Add a pinch of salt and mince it again. Repeat this process twice until you have a paste like consistency with the minced garlic. Add the garlic paste, mayo, lemon juice, salt, and pepper to a small bowl and mix to combine. Taste, adjust seasoning, then set aside.

Chop salmon into ¼” pieces. You can typically get your butcher to help you cut the salmon into the small pieces (they might also be able to mince it for you). Pound your knife through the salmon for several minutes to create a minced texture. View photo above for what you’re looking for. This is important for the texture of the burger and to keep it from falling apart.

Combine the minced salmon with the egg, panko breadcrumbs, salt, pepper, chives, and yogurt. Mix well, then divide and form into 6 patties. The size of each patty should be about 3” in diameter and ½” thick. The mixture should stick together well.

Heat a pan on medium high heat. Add a tablespoon of neutral oil, then sear the salmon burgers for 3-4 minutes on each side, or until the center is 135F.

While the burgers are cooking, toast the brioche buns and toss the slaw. Combine the arugula, shaved celery, and shaved radish with a squeeze of lemon juice, olive oil, salt, and pepper. Mix, taste, then set aside.

When the salmon is done cooking, assemble the burgers - spread a layer of garlic aioli on each side of the toasted buns, then add the burger. Add ¼ cup of the celery slaw over the top of the salmon burger, then add the bun. Serve with more slaw on the side and roasted potatoes.