Divide the salmon in half. Cut one half into larger chunks and the other half into more precise 1/4 inch pieces.

In a food processor, combine the larger salmon chunks, mayo, lime juice, S&P, cilantro, and garlic and process until the salmon is fully broken down and combined (see picture above).

Add in the remaining chunks of salmon with the lime zest and process a few short times for just about 1-2 seconds each time. You do not want these chunks to fully break down. (again, see picture above).

With a spoon, stir in the bread crumbs and green onion and stir until the whole mixture is fully combined.

Form the salmon mixture into patties. I made 4 large patties but this could easily be separated up to make 6 or even 8 smaller patties.

Generously grease a large skillet and heat to medium-low heat.

Cook the patties, depending on their size, for 7-10 minutes on each side. I recommend using a meat thermometer to know when they're cooked on the inside (they should be at 145 degrees F inside). Once done, let cool just slightly before serving.

Combine all of the ingredients together in a food processor and process until fully combined.

S&P to taste.