Using a mortar and pestle, crush and grind together the first 5 ingredients. Transfer to a medium bowl. Add lemon juice and, using your mortar, make a paste.
Stir in egg whites, mayonnaise, and cornmeal.
Rinse your fish, pat dry, and cut into 1/4-inch thick pieces. They don't have to be uniform, so don't feel you have to be precise. Stir this into your mixture.
Preheat a large skillet over medium heat and spray with vegetable oil spray. Form 4 patties about 3/4 in thick. Cook the salmon for 3 to 4 minutes on each side, turning only once. Enjoy!