Start by flaking your cooked salmon into a large bowl. Ensure that there are no bones. You can use leftover salmon, canned salmon, or even poach fresh salmon if you prefer. Mix in the eggs, sea salt, herbs, Dijon mustard, roasted garlic powder, lemon zest, and panko breadcrumbs.

Combine everything well until the mixture holds together. Use your hands; it's perfectly fine to get a little messy here. Once combined, you can form small patties, about 3 to 4 inches in diameter.

In a skillet over medium heat, add olive oil. Once hot, carefully place the patties in the skillet. Cook for 3-4 minutes on each side or until they turn a lovely golden brown.

This creates a delicious crust while keeping everything tender inside. Remove from the skillet and set aside.

In a large bowl, combine shredded cabbage, chopped fresh herbs, and sea salt. Toss well to ensure the cabbage is evenly coated. In a separate small bowl, whisk together the white wine vinegar, Greek yogurt, smoked garlic powder, and a drizzle of olive oil.

Pour this dressing over the cabbage mixture and toss to combine. The slaw should be crunchy, zesty, and vibrantly green. Allow it to sit for about 10 minutes to let the flavors meld.

Take your favorite burger buns and layer them with cooked salmon patties. Top generously with the cabbage herb slaw. For extra flavor, consider adding a squeeze of lemon or additional herbs.

Plate your salmon burgers with a side of your choice, and watch as everyone digs in!