Drain the canned salmon. Then, place it in a large bowl.

Add the egg, sliced green onions, chopped fresh dill, Panko, salt, pepper, old bay seasoning, and lemon juice to the bowl with the canned salmon.

Mix all the ingredients in the bowl until well combined.

Divide the mixture into 4 equal portions, and shape each into a patty. This recipe makes four patties, each slightly less than 1/2 cup in size. Squish the mixture together to form a ball. Then, lightly press down the patty with one hand and use your other hand to keep it formed. Make sure the patties don’t fall apart, reform them as necessary. Each patty should be about 1/2 inch in thickness.

Place the patties on a sheet pan with parchment paper. Then, bake them in the oven at 375°F for 15-20 minutes, until fully cooked.

While the patties cook, make the homemade tartar sauce. Thoroughly mix the 0-fat Greek yogurt, light mayonnaise, pickle relish, finely chopped drained capers, salt, sliced green onions, and chopped fresh dill.

Once the patties are cooked, let them slightly cool and assemble the burgers. Add a cooked salmon patty to each burger bun, top with tartar sauce, and enjoy!