For the salmon

1. Chop salmon. Cut the salmon into 1-inch chunks. Place the salmon pieces in the bowl of a food processor and pulse 5-8 times until the salmon is coarsely chopped but not pasty. Transfer the salmon to a bowl.
2. Mix in. Add the sweet chili sauce, scallions, cilantro, panko bread crumbs, and salt to the salmon. Stir to combine. Add the beaten egg and stir just until the egg is evenly mixed in.
3. Chill. Place the bowl in the refrigerator to let mixture firm up before forming the salmon patties. While the salmon chills, make the slaw.

For the cabbage slaw

1. Make dressing. In a large bowl, stir together the lime juice, rice vinegar, sugar, and salt until sugar is dissolved.
2. Toss. Add the cabbage, carrots, red onion, cilantro, and mint to the dressing. Toss slaw to combine. Set aside.

For serving

1. Shape burgers. Remove the salmon from the fridge. Divide the salmon mixture into four even mounds. With lightly greased hands, and working with one mound at a time, gently form the mixture into patties.
2. Cook burgers. Heat the oil in a large nonstick skillet over medium-high heat. Add the patties and cook about 4 minutes per side until salmon is cooked through.
3. Serve. Place the bottoms of the buns on plates. Top with the salmon burgers, some of the slaw and the tops of the buns. Serve extra slaw on the side.