I typically use leftover baked salmon as opposed to canned salmon. This recipe can be adjusted to the amount of salmon you have leftover! I season a filet with salt, a little pepper and lemon. Then bake at 350°F for 20-35 minutes, until the fish flakes with a fork or is cooked to your desired doneness. When cooking burgers, I typically will cook it until it is warm inside but not hot. You can test it with a cake tester or a paring knife. That is medium.

I remove the skin and any brown/grey fat and store in the refrigerator overnight or up to 3 days.

In a medium mixing bowl, combine salmon, dill, cilantro, chopped scallions, breadcrumbs, Old Bay, salt, lemon zest, and lemon juice. Mix well with a fork and taste for seasoning. Add more salt if desired. I do try to keep some larger pieces of salmon, which is why I find the fork works well.

Mix in beaten egg thoroughly then form into patties. I made 5-6 around the size of a tennis ball, then flattened.

Place patties on a plate, cover with plastic wrap and chill for at least 30 minutes. I prefer a solid 2 hours. This helps the flavors to meld and to keep them from falling apart during cooking.

In a large bowl combine all the ingredients for the slaw. Mix well with 2 forks, tasting for salt as you go.

Cover and refrigerate at least 30 minutes but ideally 2 hours. [Isn’t it nice how that corresponds with the salmon patties!?]

Spray a large sauté pan with cooking spray or lightly oil with a neutral flavored oil (not olive oil) and heat over medium heat until hot but not smoking.

Add the chilled salmon burger patties to the pan and cook about 3-5 minutes on each side until a dark golden brown and hot through. This time will depend on how big each patty is and also how flat. The smaller or thinner the patty, the faster it will cook.

Spread a little tzatziki on the bottom bun, top with the salmon burger, more tzatziki, and the broccoli slaw.