For the Sweet Pickle Relish:
1 cup mayonnaise
6 tablespoons minced bread-and-butter pickles
2 tablespoons bread-and-butter pickle juice
2 tablespoons minced dill
Kosher salt and freshly ground black pepper, to taste
For the Salmon Burgers:
1½ pounds skinless center-cut salmon fillet, finely chopped
2 cups panko bread crumbs, divided
½ cup mayonnaise
½ cup finely chopped parsley
1 tablespoon minced dill
1 tablespoon minced capers
1 teaspoon kosher salt
1 teaspoon Worcestershire sauce
1 teaspoon finely grated lemon zest
½ teaspoon freshly ground black pepper
2 garlic cloves, minced
¼ cup vegetable oil, divided
6 King's Hawaiian rolls, split and toasted
Shredded iceberg lettuce, for garnish
1. Make the sweet pickle relish: In a small bowl, whisk together all the sauce ingredients, then set aside.
2. Make the salmon burgers: In a food processor, pulse the salmon until finely minced, then transfer to a large bowl. Add 1 cup of the panko, the mayonnaise, parsley, dill, capers, salt, Worcestershire, lemon zest, pepper and garlic. Using your hands, mix until incorporated, then form into six 4-ounce patties. Coat the patties in the remaining 1 cup of panko bread crumbs.
3. In 2 large nonstick skillets, heat 2 tablespoons of vegetable oil over medium-high heat. Add 3 burgers to each pan and cook, flipping once, until golden brown and cooked through, 4 to 5 minutes.
4. Spread the relish on the bottom halves of the buns then place a fish burger on each. Top with more relish, shredded iceberg lettuce and the remaining bun halves, then serve.