Cut salmon into 1/2" chunks. Add half of salmon to a food processor along with Greek yogurt, green onions and 1 tablespoon teriyaki sauce. Season with salt and pepper. Pulse until pasty.

Add remaining salmon chunks and pulse until salmon is finely chopped. Transfer to a medium bowl. Using wet hands, form into 4 patties. Place on a parchment-lined plate and freeze 10 minutes.

Meanwhile, in a large bowl, combine zucchini, 1 tablespoon sesame oil and vinegar. Season with salt and pepper to taste. Let stand.

In a 12" nonstick skillet, heat remaining 1 tablespoon sesame oil over medium. Add salmon patties and cook 3 to 4 minutes per side, until cooked to desired doneness. Brush patties with remaining 1 tablespoon teriyaki sauce. Serve on buns with lettuce and zucchini salad.

Source: Hannaford fresh Magazine, July August 2025