In a small bowl, mix the rice vinegar, sugar, salt, and red pepper flakes until the sugar dissolves.

Toss in the cucumber slices, making sure they’re well-coated. Set this aside to marinate while you prepare the salmon burgers.

Chop the fresh salmon fillet into smaller pieces.

In a food processor, pulse the salmon until it’s finely chopped but not pureed, maintaining some texture.

Transfer the chopped salmon into a mixing bowl and add ginger, garlic, green onion, soy sauce, sesame oil, panko breadcrumbs, salt, and pepper. Gently combine everything.

Scoop out portions of the salmon mixture and shape into burger patties about 1 inch thick.

Place the formed patties on a plate and refrigerate for about 15-20 minutes.

Heat a non-stick skillet or grill over medium heat.

Add a touch of oil and carefully place the salmon patties on the surface.

Cook for around 4-5 minutes on each side or until golden brown and cooked through.

Assemble the burgers by placing the patties on buns with lettuce and quick-pickled cucumbers.