In a large skillet over medium heat, add butter.

Once the butter is melted and sizzling, add the flour while whisking. Let it cook for about 1 minute while stirring.

Slowly add the light cream and continue to stir. Make sure not to pour the cream all at once. Instead do it slowly.

Add garlic, lemon juice, lemon zest, dried herbs, salt, and pepper.

Once the sauce simmers, reduce heat to low and add shredded Parmesan cheese to the mixture. Stir for a few seconds until the cheese fully melts.

In a food processor, add salmon, egg, lemon juice, salt, and black pepper. Blend for 10 seconds or until all ingredients are well combined. DO NOT over-blend. Transfer the salmon mixture into a bowl and mix well with the parsley.

Heat up a different large skillet with the cooking oil on medium heat.

Using either wet hands or latex food gloves, shape the salmon mixture into balls that when flattened equal the size of the buns. Place the patties on the skillet.

Cook 1-2 minutes on each side, uninterrupted, or until the salmon patties are cooked through.

Serve on a bun with sauce and/or lemon wedges.