Dice half the salmon into 1/8-inch cubes; set aside in a medium bowl. Purée the other half in a food processor; add to the diced salmon. In a separate bowl, combine cilantro, green onion, garlic, lime juice, soy sauce, sesame oil and smoked paprika. Add cilantro mixture to salmon, stirring gently just to combine. Season with salt and pepper.
Shape salmon into 4 patties and chill until ready to grill or sauté. Cook salmon patties about 3 to 4 minutes, turn and cook another 3 minutes. Place on buns and top with a dollop of Rhubarb Chutney. Garnish as you like.
Combine rhubarb and next 8 ingredients in a large saucepan. Bring mixture to a boil, reduce heat, and simmer, stirring occasionally, over medium-low heat about 20 minutes; stir in vinegar and honey. Continue to cook over medium-low heat another 15 minutes.