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Kyl Haselbauer has 20 years of experience working in fine-dining and modernist kitchens, including Bar Cotto and Anchovies &amp; Olives in Seattle. He is also the owner of Bright Spot, a café and coffee shop in Seattle.

Kyl Haselbauer

The catch o’ the day is in, and it’s slammin’! For epic fishwiches and salmon burgers, we turned to our recipe for the <a href="https://www.chefsteps.com/recipes/world-s-best-fish-sticks">World’s Best Fish Sticks</a> to inspire this salmon patty that’s moist, tender, and flavorful. We didn’t want to simply replicate a boring frozen salmon burger or slap together a patty that technically serves up salmon but doesn’t bring much texture to the table. Salting the patty and letting it rest helps to extract and bind the myosin, which coagulates once cooked. This gives the patty a firm bite that’s not snappy like a hot dog. Pre-hydrated starch and gelatin help to lock in moisture for lots of juiciness. For consistency and the ideal texture, the salmon patty is cooked sous vide first before being portioned, breaded, and deliciously deep-fried to crispy, golden brown perfection. Forget those sad drive-thru filets. It’s time to make epic fishwiches at home!

McSalmon Fishwich Deluxe