Cut the fresh salmon into small chunks. Remove any bones carefully. Place most of the salmon into a food processor. Keep a few chunks aside for texture inside the burgers.

Pulse the salmon gently until slightly smooth. Do not overblend the fish. You want the texture soft but still slightly chunky. This helps create juicy burgers with a homemade feel.

Place the salmon into a large bowl. Add breadcrumbs, egg, mayonnaise, mustard, lemon juice, lemon zest, parsley, garlic, salt and pepper. Mix everything gently until the ingredients hold together nicely.

Divide the mixture into four equal parts. Shape each part into a burger patty using your hands. Place them on a plate and chill for ten minutes before cooking.

Place a frying pan over medium heat. Add olive oil and let it warm slowly. A hot pan helps the burgers cook evenly and creates a golden crispy outside layer.

Carefully place the salmon patties into the pan. Cook for about five minutes without moving them too much. This helps the burgers stay firm and keeps them from breaking apart.

Turn the burgers gently using a spatula. Cook the other side for another five minutes. The salmon should look fully cooked with a golden crust on both sides.

While the burgers cook, lightly toast the buns in another pan or oven. Warm buns taste better and stay firmer once you add the juicy salmon patties.

Place lettuce on the bottom bun. Add the salmon burger, tomato slices, and red onion. Spread extra mayonnaise or sauce if desired. Top with the other half of the bun.

Serve the burgers warm with fries, salad or roasted vegetables. A squeeze of fresh lemon over the burger adds even more bright flavor before eating.