Preheat grill on medium high heat.
Cut salmon into 2-inch cubes. Transfer ½ of the salmon to a food processor and process until mixture is very smooth. Add remaining salmon and pulse 4-5 times, being careful not to make mixture too smooth. Transfer to a large mixing bowl.
Mix in scallion greens, ginger, garlic, 2 tbsp mayonnaise and 1 tsp salt. Mix to combine.
Form mixture into 4 equal patties.
Transfer to baking sheet lined with parchment paper and cover with plastic wrap. Chill in fridge for 30 minutes so they hold shape for grilling.
Pat patties back together if loose and grill for about 3-4 minutes a side being careful not to overcook the patties.
Toss the herbs, watercress, green onions, sesame seeds, rice wine vinegar and sesame oil in a bowl.
Mix all ingredients for kimchi mayo together in a bowl.
To assemble brush top and bottom of bun with kimchi mayo, place salmon burger on bottom bun, top with shaved cucumber and watercress salad.
Place top bun on top.
Serve with a side of Cal & Gary’s Strawberry Almond Salad to complement your salmon burger.