For the burgers

1 ½ lbs fresh salmon (skin removed)

1 egg

½ cup panko breadcrumbs

2 green onions, finely chopped

2 tbsp Dijon mustard

2 tbsp Greek yogurt

1 tbsp mayo

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp fresh dill or parsley, chopped

½ tsp garlic powder

½ tsp smoked paprika

1 tsp Montreal Steak Seasoning

Salt & pepper, to taste

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For the sauce

½ cup Greek yogurt

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp fresh dill, chopped

¼ tsp paprika

½ tsp Montreal Steak Seasoning

1 tbsp mayo

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For serving

Brioche buns

Lettuce, tomato, avocado, or toppings of choice

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Cut salmon into small chunks, then pulse most of it in a food processor until finely chopped. Leave some small pieces for texture.

In a bowl, combine salmon with egg, breadcrumbs, onions, Dijon, Greek yogurt, mayo, lemon juice, zest, herbs, and seasonings. Mix gently. If mixture feels too wet, add a bit more breadcrumbs.

Shape into 4–6 patties and refrigerate for 15 minutes to firm up.

Heat a little oil in a skillet over medium heat. Cook patties 3–4 minutes per side until golden and cooked through (internal temp ~145°F).

Stir together Greek yogurt, lemon juice, zest, dill, paprika, Montreal seasoning, and mayo until smooth.

Lightly toast brioche buns. Spread sauce on each bun, add salmon patty, and layer with toppings of choice. Serve warm.