In a mixing bowl, combine the finely chopped salmon, Panko breadcrumbs, egg, mayonnaise, Dijon mustard, dill, minced garlic, salt, and black pepper. Mix gently until all ingredients are well combined, being careful not to overmix, as this can make the patties tough.

If you prefer a smoother texture, you can pulse the salmon in a food processor before mixing it with the other ingredients.

Once mixed, divide the mixture into 4 equal portions and shape them into patties, about 1 inch thick. Place them on a plate and refrigerate for at least 15 minutes to help them firm up.

Preheat your grill or skillet over medium heat. If using a skillet, add a little oil to prevent sticking.

Once hot, carefully place the salmon patties on the grill or skillet. Cook for about 4-5 minutes on each side, or until the patties are golden brown and cooked through. The internal temperature should reach 145°F (63°C) for safe consumption.

Avoid pressing down on the patties while cooking, as this can cause them to dry out.

Toast the burger buns on the grill or in a toaster until golden brown.

Layer the bottom half of each bun with mixed greens, followed by the cooked salmon patty, sliced tomato, red onion, and avocado. Add tartar sauce if desired.

Top with the other half of the bun and serve immediately.