Make sure the grill is clean, spread a double sheet of heavy-duty aluminum foil over the grill and generously spray the entire surface with nonstick grilling spray. Preheat the barbecue to medium high (350°F to 400°F).In a food processor, combine the salmon, hoisin sauce and mayonnaise.
In a food processor, combine the salmon, hoisin sauce and mayonnaise. Pulse just until coarsely ground.
Transfer the salmon mixture to a large bowl and add the Panko crumbs, parsley, onion, ginger, molasses, egg yolk, garlic, salt, and pepper. With a spatula, mix to fully combine. Shape the mixture into 6 to 8 patties.
Place the salmon patties on a plate, cover with plastic wrap, and refrigerate for 3 to 4 hours. (This is an important step.)
Grill the patties on heavy-duty foil, on a well sprayed/oiled flat grill, or in a large nonstick skillet for about 3 to 4 minutes on each side. You do not want to overcook these. The insides of the patties should be slightly pink.
Serve on toasted and buttered onion rolls, with fresh lettuce, freshly sliced tomatoes and a dab of mayonnaise on top. You may also add other garnishes of your choice.