THE BEST EVER SALMON BURGERS

1. PREP THE SALMON: Roughly chop the salmon into 1-inch cubes. Transfer to a bowl, cover, and freeze for 15 minutes.
2. PREP REMAINING INGREDIENTS: Finely mince the parsley, separate the egg yolks, measure the salt, and set up your food processor.
3. MAKE THE MIXTURE: Add half of the chilled salmon to the food processor, followed by half of the salt. Add the remaining salmon, remaining salt, and egg yolks. Pulse just until the salmon begins to come together into a cohesive mixture. Keep it chunky and do not run continuously—it’s much better to under-process than over-process. Add the parsley and pulse or fold just until incorporated.
4. FORM THE PATTIES: Line a sheet pan with parchment paper and lightly coat with cooking spray. Portion into 4-ounce patties (an oiled scoop or 1/2 cup measuring cup works great) and gently flatten.
5. CHILL THE PATTIES: To Refrigerate: Chill uncovered for at least 90 minutes, or preferably overnight. If keeping overnight, cover initially, then uncover a few hours before cooking so the surface dries out. You can instead freeze at this step.
6. COOK THE BURGERS: Heat a skillet over medium-low and coat lightly with cooking spray. Add patties and cook slowly on the first side so the burger sets before browning. Flip and cook until golden and nearly cooked through. Turn off heat and let them rest in the warm pan for a few minutes to finish.