2 tablespoons reduced-sodium soy sauce
2 scallions, finely chopped
1 1/2 teaspoons wasabi powder
1 egg, lightly beaten
1/2 teaspoon honey
2 tablespoons minced peeled fresh ginger
1 pound salmon fillet, skinned
1 teaspoon toasted sesame oil
Whisk soy sauce, wasabi powder and honey in a small bowl until smooth. Set aside.
With a large chef's knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy). Continue chopping, rotating the knife, until you have a mass of roughly 1/4-inch pieces.
Transfer to a large bowl. Add scallions, egg, ginger and oil; stir to combine. Form the mixture into 4 patties. The mixture will be moist and loose, but holds together nicely once the first side is cooked.
Coat a large nonstick skillet with cooking spray and heat over medium heat for 1 minute. Add the patties and cook for 4 minutes.
Turn and continue to cook until firm and fragrant, about 3 minutes. Spoon the reserved wasabi glaze evenly over the burgers and cook for 15 seconds more. Serve immediately.