Step 1

For the salmon patties, combine 3 cans drained salmon, 2 eggs, ¼ cup breadcrumbs, 2 tablespoons minced shallot, 1 tablespoon minced capers, 1 tablespoon chopped fresh dill (or 2 teaspoons dried), 1 teaspoon lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Mix until thoroughly combined then form mixture into 4 patties.

Step 2

For the slaw, in a large bowl whisk together ¼ cup mayonnaise, 3 tablespoons lemon juice, and ½ teaspoon garlic powder. Add 5 cups shredded cabbage and ⅓ cup thinly sliced shallot; toss to coat then season with salt and pepper to taste. (If you’ve got extra fresh dill, throw some in as well.)

Step 3

Heat 1 tablespoon oil in a large nonstick skillet over medium heat until shimmering. Arrange salmon patties in an even layer and cook until golden brown and a thermometer inserted in the centers registers 145ºF, 4–5 minutes per side.

Step 4

On each bun, spread 1 tablespoon mayonnaise on cut sides. Place salmon patties on bottom buns, top with slaw followed up top buns and serve.