Why You’ll Love these Ginger-Soy Salmon Burgers
Everyone needs a good burger recipe in their arsenal, and these Ginger-Soy Salmon Burgers are about to become your new favorite. I’ve tested countless salmon patties, but these win for their perfect balance of Asian flavors and satisfying texture.
What makes them special? For starters, the combination of fresh ginger and soy sauce infuses the salmon with a savory-sweet punch that’ll make your taste buds dance. The potato binding creates a tender interior while allowing those crispy, peppery edges when grilled. And that horseradish-soy sauce? Heaven.
They’re weeknight-friendly too—just mash, mix, form, and grill. Dinner’s ready in under 20 minutes.
What Ingredients are in Ginger-Soy Salmon Burgers?
The heart of these Ginger-Soy Salmon Burgers lies in their perfect balance of savory, umami-rich ingredients. What makes them stand out from your average burger is the combination of tender salmon with aromatic Asian flavors.
The potato acts as a perfect binder, creating patties that hold together beautifully without the need for breadcrumbs or eggs, while the fresh ginger and garlic provide that punch of flavor that’ll have everyone asking for seconds.
- 1 (14¾ ounce) can salmon, skin removed (pink or red)
- 1 medium potato, baked or boiled, then peeled
- 2 tablespoons soy sauce
- 1½ teaspoons freshly grated ginger
- 2 cloves garlic, crushed
- ½ teaspoon cracked black pepper
- Cooking spray (olive or canola oil)
- For the Asian Sauce: 1 tablespoon soy sauce and 2 tablespoons horseradish or wasabi
When shopping for these ingredients, quality matters, especially with the salmon. While the recipe calls for canned salmon, you could certainly splurge on fresh salmon if you’re feeling fancy—just cook and flake it first.
For the ginger, fresh is definitely best; the pre-minced stuff in jars simply doesn’t provide the same bright, zingy flavor. And don’t skip the wasabi or horseradish in the sauce—it adds that perfect kick that cuts through the richness of the salmon.
Whole wheat buns and some shredded cabbage make perfect accompaniments to round out this meal.
How to Make these Ginger-Soy Salmon Burgers
Making these salmon burgers couldn’t be simpler, and the results are absolutely worth the minimal effort. Start by draining your 1 (14¾ ounce) can of salmon and removing any skin or bones.
In a medium bowl, combine the salmon with 1 medium potato that’s been baked or boiled and peeled. Mash these two ingredients together until they form a relatively smooth mixture—don’t worry about a few lumps, they add nice texture.
Now for the flavor magic: add 2 tablespoons of soy sauce, 1½ teaspoons of freshly grated ginger, and 2 cloves of crushed garlic. Mix everything thoroughly to distribute those aromatic ingredients evenly throughout.
Once your mixture is well combined, it’s time to shape it into patties. The recipe yields about 4 burger-sized portions, so divide accordingly. Use your hands to form each portion into a compact disc shape, pressing firmly so they’ll hold together on the grill.
Before cooking, sprinkle ½ teaspoon of cracked black pepper on one side of the patties for a bit of heat and visual appeal. Heat up your grill or skillet, give the patties a light spray with olive or canola oil, and cook for about 4 minutes on each side until they develop a beautiful golden crust.
While they’re cooking, quickly whisk together the Asian sauce by combining 1 tablespoon soy sauce with 2 tablespoons of horseradish or wasabi. Serve these gorgeous burgers on whole wheat buns with a generous dollop of the sauce and some raw shredded cabbage for crunch.
The contrast between the warm, savory burger and the cool, crisp cabbage? Simply divine.
Ginger-Soy Salmon Burgers Substitutions and Variations
While these classic ginger-soy salmon burgers are already knockout good, I’ve found that customizing them to your taste or pantry inventory can lead to some exciting new flavor combinations.
No canned salmon? Fresh works beautifully, just poach and flake it first. Sweet potatoes can replace regular spuds for a nutritional boost and subtle sweetness.
Not feeling the soy sauce? Try coconut aminos or tamari. For heat lovers, sriracha in the patty mixture kicks things up nicely.
And don’t get me started on herbs—cilantro, Thai basil, or even lemongrass can transform these burgers into something totally new, but equally delicious.
What to Serve with Ginger-Soy Salmon Burgers
Five perfect side dishes can elevate these ginger-soy salmon burgers from merely delicious to absolutely memorable.
I love serving mine with a crisp Asian slaw—thinly sliced cabbage, carrots, and bell peppers tossed in rice vinegar and sesame oil.
Edamame with sea salt makes for a protein-packed nibble while you’re waiting for seconds.
Crispy sweet potato fries with wasabi aioli? Divine contrast to the savory burger.
For something lighter, cucumber salad with rice vinegar refreshes the palate.
And don’t forget miso soup—a small cup rounds out the meal with warming comfort.
Asian-inspired sides, perfect harmony.
Final Thoughts
After discovering these ginger-soy salmon burgers, I’m convinced they’re the perfect weeknight dinner solution for anyone craving something beyond the typical beef patty.
The combination of fresh ginger, soy sauce, and that spicy kick from horseradish creates a flavor profile that’s both sophisticated and comforting.
What I love most about these burgers is their versatility. You can dress them up for guests or keep it simple for family dinner.
And the best part? They come together in minutes using pantry staples. When life gets hectic, having this recipe in my back pocket has saved me from the takeout trap many times.
