Ingredients Weight Measure
Salmon fillets, skinned 2 lbs.
Dijon mustard 3 Tbsp.
TABASCO® brand Garlic Pepper Sauce 1-1/2 tsp.
Soy sauce 1 tsp.
Scallions, finely chopped 1 bunch
Oil, for frying as needed
Vinaigrette 2 tsp.
Iceberg lettuce leaves, whole 6 oz.


  1. Finely chop salmon and place in a mixing bowl.
  2. Add Dijon mustard, TABASCO® Garlic Pepper Sauce, soy sauce and scallions. Stir to combine.
  3. Divide mixture into 6 patties and press firmly together.
  4. Heat a large skillet with about 1/2" oil.
  5. When oil is hot, fry patties to desired temperature.
  6. Drizzle with vinaigrette and wrap in iceberg lettuce leaves.

Yield: 6 servings