Make Binding Paste: Cut the salmon into large chunks. Place about one fourth of the fish in a food processor. Add Dijon mustard, onion powder, lemon zest, mayonnaise, and egg white and pulse several times until it forms a paste-like texture.

Add remaining chunks of fresh salmon and pulse just a few times to coarsely chop (don’t over-mix--you want small pieces of salmon for the best texture.)

Add Seasoning: Transfer to a bowl and stir in panko, chives, dill, salt, and pepper, just until combined.

Form Patties: Scoop mixture into about 1/3 cup portions, to make 6 salmon burgers. Press them gently into about a 3’’ in diameter. Refrigerate raw salmon patties for at least 30 minutes to help them hold together.

Cook: Heat oil in a nonstick skillet over medium-high heat. Cook patties for 2–3 minutes per side, until golden brown and just cooked through. The centers should be moist and slightly pink. Don’t overcook (and remember they will continue to cook as they rest).

Serve warm, on a hamburger bun with desired toppings. Check out my serving ideas below - my favorite is fresh & herby!