• Combine ¼ pound of the fresh salmon with the mustard in the bowl of a food processor. Process until a paste is formed. Scrape down the sides as necessary.
• Mince the remaining salmon until the pieces are no bigger than ¼-inch.
• In a large bowl, combine the salmon paste, minced salmon, parsley, salt, pepper, and ginger. Mix well.
• Divide salmon mixture into 4 equal portions. Shape each into a tight ball. Using your hands, flatten the ball into a disc about 4-inches in diameter. Smooth any cracks at the edges with the palm of your hand.
• Spread the panko in a shallow pan, and coat the patties on each side.
• In a medium-sized skillet, heat the olive oil. Fry the burgers until golden brown and crispy and they reach 115˚- 120˚F (medium-rare) on an instant read thermometer, about 5 minutes per side.
• Serve on toasted potato buns, along with lettuce, tomatoes, cucumber, sour cream, and little squeeze of lemon.

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