Salmon Burgers Recipe

Name: Salmon Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh or previously frozen salmon, extremely cold; 2 garlic cloves; 1/2 teaspoon chopped fresh ginger; 1 tablespoon light soy sauce; 1/2 teaspoon toasted sesame oil; 1 green onion, washed and roughly chopped; 4 whole wheat burger buns; 1 1/2 tablespoons hoisin sauce; 1 cup baby mixed lettuce; 1/2 cucumber, washed and thinly sliced; 1/4 red onion, washed, peeled, and thinly sliced; 1 carrot, washed, peeled, and grated; 1 tablespoon cilantro, mint, or basil, washed and chopped

Servings: persons

1 pound fresh or previously frozen salmon, extremely cold
2 garlic cloves
1/2 teaspoon chopped fresh ginger
1 tablespoon light soy sauce
1/2 teaspoon toasted sesame oil
1 green onion, washed and roughly chopped
4 whole wheat burger buns
1 1/2 tablespoons hoisin sauce
1 cup baby mixed lettuce
1/2 cucumber, washed and thinly sliced
1/4 red onion, washed, peeled, and thinly sliced
1 carrot, washed, peeled, and grated
1 tablespoon cilantro, mint, or basil, washed and chopped

1
In a medium bowl, combine the cucumber, red onion, carrot, cilantro or basil or mint leaves and the rice wine vinegar. Toss well and set aside. This can be made up to 8 hours in advance. Just chop and add the herb leaves last minute to keep them from browning.
2
Preheat the grill or a large saute pan over medium high heat. Place the garlic into the bowl of a food processor or blender and pulse a few times to chop it.
3
Add the green onion and pulse a few times.
4
Add the salmon to the bowl and pulse a few times to just barely grind it.
5
Add the sesame oil and soy sauce and pulse a few times just to incorporate the seasonings.
6
Lightly oil the grill with a thin coating of vegetable oil or spray the saute pan with a little cooking spray. Divide the salmon mixture into 4 patties and place gently onto the grill or into the saute pan. Allow the burgers to cook for about 6 minutes per side and don't move them around too much.
7
While the burgers are cooking you can spread the hoisin sauce on the inside top of each bun and divide the lettuce between the top buns. Once the burgers are cooked, place them onto the bottom buns and top with the cucumber and carrot mixture, them place the top bun with the lettuce on top. Enjoy them hot off the grill.

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound fresh or previously frozen salmon, extremely cold, 2 garlic cloves, 1/2 teaspoon chopped fresh ginger, 1 tablespoon light soy sauce, and more.

Yes, Salmon Burgers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon Burgers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions