In a small bowl combine light mayo, dried chives, teriyaki sauce, ketchup, sea salt and pepper. Set aside.
Add fresh salmon to a food processor and pulse until finely chopped. Move to a large mixing bowl.
Add 1/4 cup of the mayo sauce to the salmon. Add garlic powder, cilantro, and grated parmesan cheese. Combine mixture well and form into four patties (or six smaller for preferred post-op portion size).
Heat a large skillet or griddle pan to medium heat. Add the salmon patties and cook for 8-10 minutes, turning once.
Serve the salmon burgers with the special sauce on the side or drizzled on top. Add veggies for toppings as desired (tomato, lettuce, red onion, etc).
Notes
Nutrition calculations are for fat-free mayonnaise. If you do not enjoy the flavor of fat-free, try light mayo and reduced the portion size. The serving size is for one 3-ounce patty. After bariatric surgery, it's recommended to take small bites, go slowly and stop at fullness despite the portion size. Listen to your natural fullness cues!