Trim the strings from the sugar snap peas (optional) and finely chop the peas into small pieces, enough to make approximately 1 cup.
Finely mince enough shallots to make approximately ¼ cup.
Place the prepared shallots and peas into a bowl. Set aside.
Divide the salmon filet into (approximate) 5-ounce pieces and cut approximately ¼ to ½ of the salmon into chunks .
Place the chopped salmon into the bowl with the shallots and peas. Set aside.
Place the remaining salmon into the bowl of a food processor and pulse lightly until the mixture is ground, but not a paste.
Transfer the ground salmon to a bowl and season with salt, pepper, teriyaki sauce, miso paste, tahini, honey, and panko crumbs.
Gently mix to combine and then stir in the salmon chunks, shallots, and peas. DO NOT over mix, but make sure the shallots and peas are evenly distributed.
Form the salmon mixture into 8 patties and chill for 30 minutes.
Add about 1 tablespoon of grapeseed oil into a large skillet over medium-low heat and working in two batches, cook the salmon burgers for 2 - 3 minutes on the first side, flip, and cook the second side for an additional 2 minutes.
Serve hot, with or without a bun, and along with the Honey Orange Sauce.