Remove skin from salmon, and cube into 1x1 inch squares.
Place salmon, salt, panko, egg, cilantro, lime and the chipotle into the bowl of a food processor. Pulse a few times to combine, but not make into a paste.
Form into 4 patties, using a ball canning jar lid ring is a great tool to form perfect patty’s. Place in freezer to firm up.
Heat enough oil to thinly coat the bottom of a non-stick skillet over medium-high heat. Cook each salmon patty for 3-4 minutes on each side or until golden brown. Transfer the cooked salmon patties to a paper towel lined plate to absorb any excess oil.
Combine all ingredients in a blender or food processor and pulse until smooth.
Spread a layer on each side of the bun. Layer lettuce and tomato(if you choose).