Preheat the oven to 350 degrees. Rinse the salmon with cold water and pat very dry with paper towels. Line a small baking tray (but large enough to fit your salmon filet) with aluminum foil. Place the salmon filet on the lined tray and drizzle with one tablespoon olive oil, using your hand to spread the olive oil over the salmon evenly. Mix together the cumin, paprika, 1/2 teaspoon freshly ground pepper and 1 teaspoon coarse sea salt in a small bowl. Sprinkle the spice mixture over the salmon, using your hands as necessary to make sure the spices go all over the salmon in an even layer.

Roast the salmon for 12-14 minutes, checking it once about 3/4ths of the way through roasting. If the salmon feels firm to the touch and flakes with some red-pink in the middle, go ahead and take it out of the oven. Leave it on the tray to cool (the salmon will continue to cook).

Slice your cucumber and put it in a bowl for serving. Halve the lemon. Squeeze one half of the lemon into a small bowl, then whisk in the mayo. Taste and season with salt and pepper. Set aside.

When the salmon is cool enough to handle, flake it apart with two forks, looking carefully for pin bones as you go. Add the eggs, bread crumbs, garlic, parsley, salt and pepper and mix thoroughly. Get a clean dinner plate. Shape the salmon mixture into 6 patties, patting each patty firmly so that they end up about 3/4-inch thick. Put them on the dinner plate.

Heat a medium skillet over medium heat. Drizzle the remaining tablespoon of olive oil into the pan. Add the salmon patties and cook in batches, about 3-4 minutes per side, until each side is golden brown.

Serve on toasted whole wheat burger buns with drizzles of the lemony mayo and slices of fresh cucumber.