You’ll need a pretty sharp knife to get the job done!
Place the salmon fillets on a large chopping board. Cut the salmon into small pieces, then cut them smaller again until they’re the size of small pea. Use all the salmon including any belly fat which will help bind the patty together. Once you’ve got your salmon small enough, push it all together and with one hand on top of the knife blade, start to run your knife back and forth across the salmon in a rocking motion.
Keep going until the salmon resembles course mince.

Place the salmon in a large bowl and add the finely chopped herbs, about a teaspoon of salt and a good grind of pepper. Mix the salmon with a spoon really well until it feels sticky and starts to emulsify together.

Place the bowl in the fridge to chill for 30 minutes.

Place the panko crumbs on a plate and set aside. Pre-heat a non-stick frypan to medium hot, and add a slick of vegetable oil. Meanwhile, remove the salmon from the fridge, wet your hands and take a quarter of the salmon mix and gently form into a patty shape. Carefully coat generously in the panko crumbs and place in the hot pan. Don’t move the patty around, allow it to form a crust on the bottom, about 3 minutes, then using a fish slice or splade carefully flip onto other side and cook for a further 2-3 minutes or until golden. Continue with the rest of the salmon patties.

To assemble the burgers, place lettuce on the base of the bun, top with a salmon burger, a generous smear of tartare and finish with the top of the bun. Serve immediately with pickles on the side.