1 large egg
1 lb. skinless salmon fillet, finely chopped
2 scallions, chopped
3 tbsp. fresh dill, chopped, divided
3 tbsp. flat-leaf parsley, chopped, divided
Kosher salt and pepper
1 tbsp. olive oil
1/2 c. Greek yogurt
1 tsp. lemon zest plus 2 Tbsp juice
4 brioche buns, toasted
8 Bibb lettuce leaves
2 Persian cucumbers or 1/2 English cucumber, shaved lengthwise
2 c. broccoli or radish sprouts
In medium bowl, beat egg until frothy. Fold in salmon, scallions, 2 tablespoons each dill and parsley, and 1/4 teaspoon each salt and pepper.
Heat 1 tablespoon oil in large skillet on medium. Spoon 4 mounds of salmon mixture (about 1/2 cup each) into skillet and flatten into 1/2-inch-thick patties. Cook patties until golden brown, 2 minutes per side.
Meanwhile, in bowl, combine yogurt, lemon zest and juice, remaining Tbsp dill and parsley, and 1/4 teaspoon each salt and pepper.
Spread yogurt sauce on bottom buns (about 2 1/2 tablespoons each) and top with lettuce, salmon patties, cucumber, and sprouts; add top buns.