• 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 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.

Make Honey Orange Sauce:

• In a small bowl, whisk together ½ cup mayonnaise, 2 tablespoons honey, and 1 - 2 tablespoons orange zest.
• Chill until ready to serve with the miso salmon burgers.