1

In a food processor, pulse together the garlic, ginger, cilantro, tamari, green onion, sambal oelek and lime zest until fairly smooth.

2

Remove the skin from the salmon and chop it into small pieces. Add the chopped salmon into the food processor and pulse until combined and incorporated, about 8-10 pulses. Remove and pour into a medium sized bowl.

3

Add the eggs and salt to the salmon mixture along with ¾ cup panko and stir to combine.

4

Form into patties and set aside. If the patties are too wet, you can refrigerate them for 15 minutes until easier to work with.

5

On a plate, combine the remaining panko and sesame seeds.

6

When ready to cook, heat a cast iron skillet over medium heat and add a splash of avocado oil. Press the salmon burgers into the panko/sesame mixture and coat on both sides.

7

Once the skillet is hot, add the salmon burgers and cook for 3 to 4 minutes per side, until crispy. Remove and set aside.

8

Meanwhile, in a large bowl, combine the cabbage and carrots. Pour in the mayonnaise, sriracha, lime juice, rice vinegar, salt and honey and toss to combine.

9

Place a salmon burger on the bottom bun, top with slaw and then close the bun. Enjoy!

10

Substitutions:Gluten-Free: Use gluten free panko or other breadcrumbs, panko is the preference for taste. Use a gluten-free burger bun. Keto, omit the honey in the slaw. No spice, omit the sriracha and sambal oelek. Cabbage: use only one type of cabbage, or use a pre-sliced coleslaw mix to save time.