Add tamari, Sriracha, honey, sesame oil, garlic and ginger to a small bowl and whisk to combine. Set aside. In another small bowl combine mayo and 1 teaspoon of Sriracha to use a sauce for your burgers.

Chop salmon into pieces that are about 1/4 inch thick using a chef’s knife.

Transfer chopped salmon into to a large bowl. Add scallions, egg and tamari mixture to the salmon and toss to combine.

Form the mixture into 4 patties using your hands. Don’t worry that the mixture is moist and loose, it will hold together once the first side is cooked.

Coat a large nonstick skillet with cooking spray. Turn heat to medium and allow pan to heat up for about 1 minute. Add the patties and cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 2-3 more minutes. If you decide you want to try grilling the salmon burgers, I highly recommend using a grill pan as I’m not sure how well they would hold up on a grated grill.

Serve immediately with Sriracha mayo, avocado slices, red onion and a few pieces of chopped cilantro. Use a burger bun (gluten-free, if needed) or skip the bun all together and use a lettuce wrap instead.

To make the sparkling grape spritzer: Add ice and sparkling water to four glasses, place a few frozen grapes in each glass and garnish with a lime wedge.