Heat 2 tbsp of olive in a skillet over medium-high heat. Cook salmon filet for 2 minutes on each side. Remove from heat, set aside and let cool completely.
In a medium size bowl, using a fork, shred salmon into small pieces. Add mayo, dijon mustard, garlic powder, onion powder, cajun seasoning, parsley, dill, egg, lemon juice and Worcestershire sauce and bread crumbs. Mix until all combined. Cover with plastic wrap and refrigerate for a minimum of twenty minutes.
Using hand, make 4-6 patties out of salmon mixture. Heat 2 tbsp of olive in skillet over medium heat. The salmon skillet that was used to cook salmon can be used. Cook salmon patties on each side until golden brown. Approximately 3 minutes on each side.
Serve on toasted brioche bun with remoulade sauce, lettuce and tomato.
Remoulade Sauce
In a small bowl, combine mayo, mustard, cajun seasoning, horseradish, lemon juice and hot sauce. Mix thoroughly.
Refrigerate until ready to use.
Notes
Let remoulade sauce sit at room temperature for 5 minutes before serving. This will knock some of the chill off before you put it on your burger.