If using frozen salmon burgers, thaw them in the refrigerator overnight.
Pat the thawed salmon burgers dry with a paper towel.
In a small bowl, crush the nacho cheese chips until they are very fine.
Mix a little seafood seasoning into the crushed chips for added flavor.
Heat a skillet over medium-high heat and add the butter.
Sprinkle some fish seasoning into the butter, allowing it to brown and bubble slightly.
Coat the salmon burgers evenly with the seasoned, crushed chips.
Place the coated burgers in the skillet. Cook for about 5-7 minutes on each side, or until golden brown. Allow the first side to cook a bit longer to achieve a nice crispy crust.
While the burgers are cooking, toast the burger buns until golden.
Spread mayonnaise on one side of each bun and Sriracha sauce on the other side.
Chop the romaine lettuce into fine shreds.
On the bottom half of each toasted bun, layer some shredded lettuce.
Place the crispy salmon burger on top of the lettuce.
Add a pickle on the side or on the burger.
Serve the burgers immediately while hot and crispy.