makes 12 patties
Drain and discard the liquid from the package of salmon. Put salmon in a bowl. Add breadcrumbs, mayonnaise, onion, egg, fresh herbs, lemon juice, sriracha, and s&p. Mix very gently with a spatula until mixture just comes together. You want to work the salmon as little as possible, otherwise it will be dry and tough, kind of like regular burgers. Using a ⅓ cup measuring cup, scoop out 10 patties onto a sheet of wax paper, plate or cutting board.
Heat a tablespoon of oil in a large skillet over medium heat. Add 5 patties and flatten to about 3-inches diameter, 1-inch thick. Cook until browned, about 4 minutes each side, internal temp target is 145°F.
As my husband says, "When you want to flip it, wait another minute." This pretty much guarantees a beautiful brown crust. Transfer to a paper towel lined plate to drain oil and repeat with second batch of patties.
Serve with or without buns, a side of greens, and a spritz of lemon and flaky salt.