If using fresh salmon, run your hands along the flesh to check for any remaining bones. Use tweezers or small pliers to remove any pin bones you find. Pat the salmon dry with paper towels—this is crucial for achieving a better texture in your final patties. Pro tip: Wet salmon will make your burger mixture too moist, so don't skip this drying step

Cut the salmon into bite-sized chunks and place in a large mixing bowl. For canned salmon, simply drain thoroughly and add to the bowl, breaking up any large chunks with a fork. Pro tip: Cold salmon from the fridge will be easier to handle than room temperature

Add the panko breadcrumbs, egg, fresh dill, Dijon mustard, lemon zest, lemon juice, sea salt, and black pepper to the bowl with your salmon. Pro tip: Have all ingredients measured and ready before you start mixing

Using a fork or your hands (clean hands work best), gently fold and combine the ingredients until just mixed. This is the most important step—do not overmix or you'll develop the proteins too much and create dense, tough patties. You want a chunky texture where you can still see pieces of salmon. Pro tip: The mixture should just hold together; if it feels too wet, add another tablespoon of breadcrumbs

Divide the mixture into 4 equal portions. Using your hands, gently shape each portion into a burger patty about 3/4 inch thick. These homemade salmon burgers should be slightly larger than your buns, as they'll shrink a bit during cooking. Pro tip: Slightly wet hands prevent the mixture from sticking to your skin

Place the shaped patties on a plate lined with parchment paper, cover with plastic wrap, and refrigerate for at least 15-20 minutes. This allows them to firm up and makes them much easier to cook without falling apart. Pro tip: You can refrigerate them for up to 4 hours, or freeze them for later use

Heat 2 tablespoons of olive oil in a cast iron skillet or non-stick pan over medium-high heat until shimmering. Once the oil is hot, carefully place your chilled salmon patties into the pan, working in batches if necessary to avoid crowding. Pro tip: Don't move the burgers around—let them develop a golden crust for 3-4 minutes before flipping

Cook for 3-4 minutes on the first side until golden brown and slightly crispy. Gently flip each patty and cook for another 3-4 minutes on the second side. Pan-seared salmon burgers are done when they're opaque throughout and flake easily with a fork. Pro tip: If you have a thermometer, aim for 145°F internal temperature, which is the FDA recommendation for cooked salmon

While your burgers finish cooking, lightly butter your burger buns and toast them cut-side down in a separate skillet or toaster oven for 1-2 minutes until golden and crispy. Pro tip: Toasted buns prevent soggy burgers and add a delicious textural contrast

Spread tartar sauce or your preferred salmon burger topping on the bottom bun. Layer with lettuce or arugula, your hot salmon patty, tomato slices if using, and the top bun. Pro tip: Lettuce acts as a moisture barrier, keeping your bun from getting soggy