Dice half the salmon into ¼-inch cubes.

Pulse the remaining half in a food processor until coarsely chopped.

Combine all ingredients gently.

Refrigerate 20–30 minutes.

Form into four patties.

Cook over medium heat in a lightly oiled skillet: 4–5 minutes first side, then 3–4 minutes second side. Internal temperature: 125–130°F for medium, or 145°F if you prefer fully cooked.