5 tablespoons olive oil
1 cup finely chopped shallots
½ cup dry white wine
½ cup fresh lemon juice
2 TBS. capers, chopped
2 pounds chilled skinless salmon fillets (Faroe Island is good), cut into 1-inch pieces, any bones removed
2 cups fresh breadcrumbs made from French bread
2 large eggs, beaten to blend
3 tablespoons chopped fresh dill
2 TBS BBQ Salmon Rub
Heat 4 tablespoons olive oil in heavy medium skillet over medium heat. Add shallots and sauté until translucent, about 4 minutes. Increase heat to medium-high. Add white wine, lemon juice and capers and cook until almost all liquid evaporates, about 12 minutes – very important to reduce liquid. Transfer shallot mixture to large bowl. Refrigerate until shallot mixture is well chilled, about 1 hour.
Using on/off turns, coarsely grind salmon fillets in processor. Add ground salmon to shallot mixture. Carefully mix in fresh breadcrumbs, beaten eggs, dill, and BBQ salmon rub – do not over mix, just until combined. Form salmon mixture into 6 patties, and brush with remaining olive oil. Refrigerate at least one hour (Salmon patties can be prepared 6 hours ahead).
Heat grill to medium-high. Salmon burgers are delicate and have a tendency to break apart if not really careful. You can prevent this in a several ways: cover the grates with either a cooking mat or aluminum foil, use a fish basket, or even place a cast iron skillet on the grates. Place salmon patties on grill and cook until patties are golden brown and cooked through, about 2-3 minutes per side – flip only once.