Heat 1 teaspoon of the oil in a large nonstick pan over medium heat. Saute the garlic, ginger and scallions until softened, 1 to 2 minutes. Add the miso paste and soy sauce until well mixed. Remove from the heat and let cool while you prepare the salmon.
Dice the salmon, then roughly chop until you can mix it like a meatball. Add to a large bowl.
Add the miso mixture to the salmon. Stir to combine. Add the panko and egg to the salmon and mix together to bind the burger. Form into small "mini" burgers, about 4 ounces each.
Heat the remaining 1 teaspoon oil in the same skillet over medium heat. Add the burgers and cook about 2 minutes per side, or to your liking.