Normally I’d opt for a real piece of salmon any day of the week, but the scrumptiously-seasoned salmon patty at The Fly Trap in Ferndale is the exception.  The patty is made with black sesame seeds and other seasonings with a nice little red chili kick, and is topped with a superb house-made ginger lime aioli, shaved cucumber slices, lettuce, tomato and red onion.  But what really gets me is the bun, which has this delicious buttery toasty inside that adds the tiniest most perfect little crunch to every bite.


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