Marinate salmon in the fridge for one hour, tossing to coat as needed.

Prepare oven or outdoor grill.

Cook on each side for approximately 5 minutes or until crisp on edges.

Let cool.

Using a fork, remove skin and flake salmon into bite size pieces.

Set aside.

In a large skillet on low heat, fry onions until translucent and slightly golden.

Add ginger and cook until fragrant.

Raise heat and add spinach until wilted.

Set aside and cool.

In a large bowl, mix spinach mixture and flaked salmon.

Add eggs.

Add salt and pepper to taste.

Form burgers into palm shaped patties and arrange on a greased baking sheet.

Refrigerate to set.

In a large skillet fry burgers in a touch of olive oil to brown each side.

Transfer burgers to oven and finish cooking.