Try this recipe with catfish, tuna, or trout instead. You can also substitute regular mustard for Dijon.
In a large bowl, break up the salmon with a fork, then add the lemon juice, mustard, honey, curry powder, green onions, breadcrumbs, and eggs, and mix well.
Using your hands, form the mixture into 4 patties. Cover and refrigerate for at least 2 hours to firm up the patties.
Heat the grill to 350-400 degrees and coat with nonstick grilling spray.
Bring the patties to room temperature. Grill until golden-brown on both sides, about 3-4 minutes per side, flipping only once.
Serve on buns with lettuce and sliced tomato.