In a small skillet over medium-low heat toast the panko breadcrumbs until lightly toasted. Being careful not to burn them.
In a medium bowl combine the salmon, egg, toasted breadcrumbs, hummus, dijon mustard, turmeric, garlic power, lemon juice and zest, fresh dill and parsley and salt and pepper.
Mix well using a wooden spoon, cover and refrigerate for 10 minutes.
Heat a saute pan over medium heat with cooking spray. Pack a ¼ cup with the salmon mixture and portion it out directly onto the pan. Use a fish spatula to slightly press the salmon cake down and later to flip.
Cook on each side for about 1 minute until flipping to the other side. Repeat with remaining salmon mixture.
Top with extra lemon dill hummus, fresh dill, lemon juice and enjoy!
Store in the fridge for 1-2 days for maximum freshness.