In large bowl with fork, break up salmon until well flaked. Stir in ginger, mustard, lemon peel, parsley, soy sauce, salt and pepper until well mixed.
Shape mixture into four patties. Over medium-high heat, grill patties, about 4 minutes on each side until lightly browned. Or, in 12-inch non-stick skillet over medium heat, sauté patties about 4 minutes on each side, turning once. Serve with Tartar Sauce and lemon wedges if desired.
Optional: Serve with CORN AND TOMATO SALAD: In large bowl combine one 11-ounce can whole-kernel corn, drained, one 2.25 ounce can sliced ripe olives, drained, 1 large tomato, diced and 2 tablespoons Italian salad dressing. Toss to mix well.