In a small bowl, mix together all the orange fennel coleslaw ingredients and let marinate while you are preparing the salmon patties.
In a large bowl, combine the salmon patty ingredients and stir until the texture is smooth. Form 4 patties.
On a non-stick baking sheet over high heat on the BBQ grill, sear the salmon patties for around 4-5 minutes on each side., or until cooked through. Toast the Fantino & Mondello Black pepper capicollo slices and the burger buns.
Assemble the burgers by spreading the mayonnaise on the buns and topping with a salmon patty, one slice of Fantino & Mondello pancetta and fennel coleslaw.