Skin the salmon if using wild caught Salmon. (see video and notes below for tips). Cut it into 2 inch chunks. Peel and slice carrots in 1/2 inch pieces. Chop spinach and keep aside. Peel ginger and garlic. Thaw frozen corn by microwaving it for 30 seconds.
In a food processor, add salmon chunks, sliced carrots, lemon zest, juice, spices and ginger-garlic paste and pulse till it's chopped fine, around 20 pulses. Open lid and add chopped spinach, thawed corn, diced scallions and chopped herbs. Pulse another 10 times to mix everything well. Remove mix in a bowl. If you have time, refrigerate mix for about 10 minutes, letting the flavors blend. Skip this step if short on time.
To make patties, wet your palms with water. This prevents the salmon mix from sticking to your palms. Using an ice cream scoop for consistent portions, make burger size patties and set aside on a tray. This mix should make 8-10 patties/tikkis. Coat the patties lightly in semolina, cornmeal or panko breadcrumbs. This gives the patties a nice crisp exterior.
Heat a skillet on medium heat, add 1-2 teaspoons olive oil and place the salmon patties. Cook them 3 minutes on first side, flip and repeat on the second side (total 6-7 minutes depending on how hot your pan or grill is).While flipping, lightly drizzle some oil around the salmon patties. This will crisp them up.
How to remove salmon skin:
Place the fillet, skin-side down, tail end or thinner side towards you, on a chopping board. Hold the tail end with a kitchen towel to give you a firm grip and stop it from slipping.
Using a thin sharp knife, make a cut between the flesh and skin and move the knife in the opposite direction, away from the tail end, in a saw like motion. Adjust the end closer to you and continue to cut along the length of the fillet. Remove and discard skin.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.