Salmon: Add the salmon, onion, garlic, egg, lemon juice, capers, mustard, salt, and pepper to a food processor and blend until it becomes slightly chunky but smooth.
Once it is processed, form 5 to 6 salmon patties and set aside.
Next, add some oil to a hot griddle or sauté pan over medium-high heat and add the salmon patties and cook for 5 to 6 minutes per side or until golden brown and cooked throughout. Keep warm.
Coleslaw: In a large bowl mix together cabbages, green onions, jicama, and bell peppers.
In a separate bowl whisk together mayonnaise, both mustards, vinegar, dill, sugar, salt, and pepper. Once whisked together fold the mayonnaise mixture into the vegetables and mix thoroughly. Adjust the seasonings with salt and pepper and chill.
To Plate: Place the salmon burger on the toasted bun with some arugula leaves and top off a salmon patty and with the coleslaw.
fire up your griddles because these delicious salmon burgers are loaded up with a homemade jicama coleslaw and a dill dressing on toasted buns!