In a medium-size bowl whisk together mayonnaise, both mustards, vinegar, dill, sugar, salt, and pepper. Set it aside.

In a large bowl mix together the cabbages, green onions, jicama, and bell peppers. Set them aside.

In a separate bowl whisk together mayonnaise, both mustards, vinegar, dill, sugar, salt, and pepper. Set it aside.

Place the butter crackers to a food processor and process on high until they are like crumbs. Set them aside.

Add the salmon, onion, garlic, egg, lemon juice, capers, mustard, salt, and pepper to a food processor.

Blend on high speed until it becomes slightly chunky but smooth.

Once it is processed, transfer the mixture to a large bowl and fold in the cracker crumbs using a rubber spatula until they are mixed in.

Form the batter into 6 salmon patties and set aside.

Next, 3 to 4 tablespoons of oil to a hot griddle or sauté pan over medium-high heat.

Add the salmon patties and cook for 5 to 6 minutes per side or until golden brown and cooked throughout. Keep Them warm.

Bring back the creamy dill dressing and vegetables and pour the dressing over the vegetable coleslaw and gently mix until combined.

Adjust the seasonings with salt and pepper. There should be plenty of coleslaw leftover to serve as a side alongside the main salmon burger recipe.

Place the salmon burger on the toasted bun with some arugula leaves in-between the bottom and salmon and top off a salmon patty and with the coleslaw.