Step 1

Add the salmon to the bowl of a food processor and pulse until it is finely chopped and similar in size to ground chicken. Alternately, you can chop the salmon very finely with a sharp knife.

Step 2

Add the chopped salmon to a bowl with the Panko breadcrumbs, parmesan and olive oil. Mix with a spoon until just combined. Form into 4 equally sized burgers (or 2 large) burgers.

Step 3

In a small bowl, combine the brown sugar, paprika, cayenne, garlic powder, dried thyme, salt and pepper. Sprinkle both sides of the burgers generously with the seasoning mix.

Step 4

Heat a skillet over medium-high heat with a tablespoon of olive oil. Cook burgers on each side until golden, about 3-4 minutes per side. Be gentle when flipping the burgers, as they are delicate.

Step 5

Spread the bottom half of your toasted buns with the herbed cream cheese (recipe below). Top each bun with a salmon burger and then add your desired toppings. I highly recommend a slice of grilled pineapple! Add the top half of your bun. EAT!

Step 6

Add the cream cheese to a mixing bowl and whip with an electric mix until light and fluffy, about 1 minute. Stir in the basil, dill, parsley and a pinch of salt + pepper. This can be made a few days in advance and kept in the fridge. Bring to room temperature before serving.