Remove the skin from the salmon fillets and place in a food processor fitted with a steel blade. Pulse several times to coarsely grind the meat. Put the ground salmon in a mixing bowl, finely grate the lemon peel into the bowl (save the lemon), add the dill, smoked paprika, 1 teaspoon kosher salt, ½ teaspoon black pepper and mix well. Form into 6 equal sized patties. Brush a little olive oil over the top of each burger.

Heat a large skillet over medium-high heat. Add enough olive oil to coat the bottom of the pan and heat. Cook the burgers 3- 5 minutes per side; 3 minutes for pink inside, 5 for cooked through.

Combine the cream cheese with the juice of the lemon, a pinch of salt and pepper and the minced scallions. Stir to combine.

Cut the burger buns in half. To toast, spread the cut sides with some softened butter, dairy free butter or oil and toast for a few seconds in a hot, dry skillet.