Salmon Burgers with Pickled Red Onion

Combine the water, vinegar, sugar, and first measure of salt in a saucepan over medium-high heat. Bring to a boil. Stir occasionally until the sugar is dissolved.

Add the sliced onion to the vinegar mixture and reduce the heat to a simmer. Let the onions simmer for 10 minutes. Remove the pan from the heat and let the onions cool in the liquid.

Remove any skin and pin bones from the salmon. Cut the fish into 1/4-inch cubes and place in a bowl. Add the eggs, bread crumbs, capers, remaining salt, and pepper. Mix by hand until just combined. Form the mixture into equal-sized patties.

Heat a grill pan or skillet over medium-high heat. Cook the salmon burgers for 3 minutes per side or until desired doneness.

Meanwhile, toast the cut-side of the buns in another skillet over medium heat. Drain the liquid from the onions.

Spread the toasted sides of the buns with mayonnaise. Top the bottom half of each bun with a salmon burger, add some of the pickled onion as desired, and place the top half of the bun on top and serve the salmon burgers immediately.